6/13/12: Rustic Sausage & Ravioli Stew

 12 oz bag of frozen mini-raviolis
 1 tbls table salt
 24 oz of sweet Italian sausage
 3 tbls olive oil
 4 tsp EVOO
 Juice of 1/3 lemon
 3 tsp sea salt
 3 tsp freshly ground black pepper
 3 tsp seasoned salt
 2.25 tsp red pepper flakes
 ½ tsp vegetable seasoning
 1 large white onion, quartered & sliced
 6 oz white mushrooms, sliced
 Bulb garlic in its paper w/ ¼” of tips sliced off
 1 green bell pepper halved along the equator & Julienned
 1 medium onion, quartered & sliced
 2 oz white wine
 3 tbls butter
 5 large white mushrooms, sliced lengthwise into thirds
 15 oz can black beans, drained & rinsed
 28 oz can diced tomatoes in their juices
 4 oz water
 3 tsp ground black pepper
 2 tsp Good Seasons Italian Salad Dressing Mix
 3 tsp dried oregano
 3 tsp dried basil
 3 tsp dried parsley
 2 tsp Italian seasoning
 ¾ cup grated parmesan cheese
 ½ loaf of 1” thick sliced Italian bread

 Place garlic bulb in a garlic roaster or small aluminum tin – a small aluminum restaurant leftovers tin works well for this – tips up
 Add 1 tbls olive oil to bottom of tin or garlic roaster pan
 Top w/ lemon juice & ½ tsp EVOO
 Add ¼ tsp sea salt, ¼ tsp black pepper, ¼ tsp seasoned salt, ¼ tsp red pepper flakes, and the vegetable seasoning
 Top w/ another ½ tsp EVOO
 Roast in garlic roaster or uncovered in convection oven for 25 min’s at 350º
 Squeeze roasted garlic out of garlic paper, mash w/ a butter knife, and set aside
 ¾ fill a medium pasta pot w/ table salted & remaining olive oiled water, and bring to a boil
 Add mini-ravs & cook al dente per instructions on package – appx 5 min’s
 Drain & warm rinse in a colander to de-starch, then cold rinse to prevent further cooking and set aside
 Bake sausage at 350º until medium (plumping & slightly pink in the middle)
 Cut into 1.5” sections
 Quick sear sausage on stove top in Dutch oven for 3 min’s at 475º (setting between medium high and high), stirring occasionally
 Reduce heat to medium
 Add bell peppers, onions, mushrooms, butter, and remaining EVOO to Dutch oven and sauté for 3 min’s
 Add diced tomatoes
 Rinse the can w/ the water & add
 Add wine, black beans and garlic
 Stir thoroughly to ensure that the roasted garlic is well distributed
 Add all remaining ingredients except parmesan cheese and 1 tsp parsley, stir thoroughly and bring to a simmer
 Cover & move to preheated 325º oven for 20 min.
 Submerge ravs tops up, top w/ parmesan cheese, and finish for 8 min’s uncovered
 Top w/ the remaining parsley & let cool for 10 min’s
 Serve in large soup bowl w/ 2 slices of Italian bread
 Serves 8
 Approximate cost: $20



5 thoughts on “6/13/12: Rustic Sausage & Ravioli Stew

  1. As I said yesterday PM…this looks absolutely scrumptious!! Will have to try it one of these days… or I can just wait until you make it for me/us!! ;o) LOL

    • It came out delicious. It’s a very comforting (i.e., HEAVY) dish. So much so, that we didn’t use the other 5 portions for lunches but instead, we’ll have it again tonight. We’ll make it for you guys instead of Sausage & Peppers at an upcoming party. 🙂

      • YAY! Now, of course, all we need is a party with a date that we can actually MAKE it ~ we SO need to fix this conflicting calendar nonsense and get back on the same schedule!! Will look forward to both!! 😀

  2. This sounds great and would be a great “comfort meal” in fall/winter. I will definitely have to make it. One question–what brand of Italian sausage do you buy?

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