Mile High Morsels

This is a quick easy recipe that makes for great leftovers. If you’re sort on time and need something for a night you don’t want to cook...here ya go!

Cheese Ravioli with Tomato Sauce

2 Tbsp Extra Virgin Olive Oil
4 Italian Sausages, slices into bit size pieces
4 cloves garlic, minced
2 cans diced tomatoes, drained (juices reserved)
5-6 Fresh basil leaves, plus more for garnish
1 tsp garlic powder
2 tsp Italian seasoning
1 Tbsp sugar
Kosher salt and freshly ground pepper to taste
1 ½ lb. frozen cheese ravioli
1 oz parmesan cheese, grated

Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausages and cook for about 4 minutes. Add garlic and cook another minute. Put drained diced tomatoes in pan and cook for about 5 minutes or until they are slightly dry. Add reserved juices, basil, sugar and salt and pepper. Increase the heat to high and cook until the sauce thickens. Stir in ¾ cup water and reduce the heat. Let simmer while you cook the ravioli.

Add salt to the boiling water, then add the ravioli and cook as label directs; drain. Serve immediately. Garnish with parmesan and basil.

I know having to follow a recipe adds time to your cooking, but this is really easy. You can literally throw in the sausage and let it cook, then add everything else and it would turn out just the same. The great thing about this recipe is that you probably have everything in your pantry except the ravioli. I didn’t have Italian sausages, so I used beer brats, and they were great. If you don’t have either of those, add some salami or pepperoni, or forgo the meat all together.

Enjoy!