Recipe courtesy of Melissa Gaman for Food Network Kitchen

Ravioli with Chicken Sausage and Kale

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
Refrigerated ravioli are a staple for making dinner fast as they cook quickly and come in many varieties. The mild creamy mozzarella ravioli in this recipe goes well with the baby kale, tomatoes and chicken sausage, but feel free to experiment with other flavors too.



  1. Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
  2. Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
  3. Divide the ravioli among bowls; top with more Parmesan and season with pepper.