Sausage and Cheese Ravioli Sauté with Six-Layer Salad | Publix Super Markets
Sausage and Cheese Ravioli Saute With Six-Layer Salad
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.publix.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Oven
- Baking dish
- Measuring cup
- Instant-read thermometer
- Spatula
- Serving bowl
Ingredients
- 2 fresh pears
- 1/2 lb fresh asparagus spears
- 2 links chicken (or pork) Italian sausage (about 6 oz)
- 2 tablespoons canola oil
- 8 oz sliced fresh baby portabella mushrooms
- 1 cup dry white wine (or chicken stock)
- 1 package refrigerated cheese and mushroom ravioli (8–10 oz)
- 2 tablespoons garlic-herb butter
- 4 oz crumbled Gorgonzola cheese
- 1/4 teaspoon pepper
- 3 slices frozen garlic Texas toast
- 1/2 head iceberg lettuce
- 1 large tomato
- 4 oz reduced-fat sharp cheddar cheese
- 1/4 cup cooked bacon pieces
- 1/3 cup creamy Italian garlic dressing
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sausage and Cheese Ravioli Sauté | Publix Super Markets
publix.com
Sausage-Butternut Squash Ravioli | Publix Super Markets
publix.com
Cheese Ravioli | Publix Super Markets
publix.com
Sausage-Butternut Squash Ravioli with Sage-Ricotta Bruschetta | Publix Super Markets
publix.com
One-Pan Sausage Ravioli | Publix Super Markets
publix.com
Vegetable Ravioli and Sausage with Basil Pesto Cream | Publix Super Markets
publix.com
Sausage Vegetable Pasta | Publix Super Markets
publix.com
Sausage Ravioli with Pesto and Roasted Veggies
406baker.com