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Chopped Spinach & Four Cheese Ravioli "Lasagna"

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For this week's Wednesday Recipe we wanted to share the ingredients needed to create the ultimate restaurant quality meal right in your very own kitchen! Best of all, you only need a few simple ingredients to make it a hit for the entire family. In collaboration with a new local restaurant and butchery, The Butcher's Bistro, we have combined our labors of love to bring you a Chopped Spinach & Four Cheese Ravioli "Lasagna" with Butcher's Bistro Spicy Italian Sausage and our Tomato Vodka Sauce. Support your local butchers, and if you are in the Denver area, check out The Butcher's Bistro for your next gourmet meal. 

Serving Size: 
6 servings
Ingredients: 

2 packages of Pappardelle's Pasta, Chopped Spinach & Four Cheese Ravioli 
11 oz. Pappardelle's Pasta, Tomato Vodka Sauce 
1 lb. Butcher's Bistro Spicy Italian Sausage (or spicy italian sausage of choice)
1/4 cup heavy cream
4 oz. thinly sliced provolone 
1/4 cup freshly grated Parmesan cheese
1/4 cup water 
Fresh basil, thinly sliced for garnish 

Instructions: 
  1. Preheat oven to 400 degrees. Lightly grease a 9x13-baking dish. Arrange the ravioli in a single layer by overlapping the edges. Remove the casings from the spicy Italian sausage. Heat a saute pan to medium-high heat and brown the sausage until fully cooked. 
  2. Combine the Tomato Vodka Sauce, spicy Italian sausage, heavy cream and a light sprinkle of salt and pepper. Pour the mixture over the top of the ravioli in an even later. Place a slice of provolone in each corner of the baking dish and overlap the slices until the sauce is covered completely with the cheese slices. Sprinkle with Parmesan cheese. Pour the water evenly in every corner of the dish to ensure there is moisture under the ravioli while it bakes. 
  3. Bake for approximately 35 minutes or until the ravioli are tender, the sauce is bubbly, and the top is golden brown. Let rest for 5 minutes before slicing. Serve garnished with freshly sliced basil. 

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