Spinach Ricotta Ravioli with Italian Sausage and Roasted Red Pepper Sauce

This dish is a perfect blend of comfort and bold Italian flavor. Delicate spinach and ricotta-stuffed ravioli are paired with savory Italian sausage and smothered in a creamy, smoky roasted red pepper sauce. Every bite is rich, satisfying, and bursting with flavor—an easy showstopper for weeknight dinners or special occasions.

Ingredients

Ravioli & Sausage

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 container whole mushrooms, cleaned and cut in half
• 1/2 sweet onion, diced and divided
• 1 lb ground Italian sausage
• 1 package spinach & ricotta ravioli
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese

Creamy Roasted Red Pepper Sauce

• 2 red bell peppers
• 1 whole garlic bulb
• Olive oil, for roasting
• 1 1/2 cups heavy cream
• 2–3 tablespoons CRAVE Cajun Seasoning, or your favorite Cajun seasoning
• 2–3 tablespoons CRAVE Italian Seasoning, or your favorite Italian seasoning
• 1 tablespoon basil
• Salt and black pepper, to taste

Instructions

Roast the Peppers & Garlic

1. Preheat the oven to 425°F.
2. Cut the red peppers in half and remove the seeds.
3. Place the peppers skin-side up on a baking sheet and drizzle with a little olive oil.
4. Slice the top off the garlic bulb to expose the cloves. Drizzle the garlic with a little olive oil and wrap the entire bulb tightly in foil.
5. Place the wrapped garlic on the baking sheet with the peppers.
6. Roast the peppers and garlic together for about 35–40 minutes, or until the peppers are soft and blistered and the garlic is tender. Start checking them around the 35-minute mark and remove each when ready.
7. Set aside and allow them to cool enough to handle.

Prepare the Sausage & Vegetables

8. While the peppers and garlic are roasting, melt the butter with 2 tablespoons olive oil in a large skillet over medium heat.
9. Add the mushrooms and sauté for about 10 minutes, turning them about halfway through.
10. Add half of the diced onion and continue cooking until tender.
11. Remove the mushrooms and onions from the skillet and set aside.
12. Add the Italian sausage and the remaining diced onion to the same skillet.
13. Cook until the sausage is completely cooked through, breaking it apart as it cooks.
14. Return the mushrooms and onions to the skillet and mix everything together.
15. Remove from the heat and set aside.

Make the Creamy Roasted Red Pepper Sauce

16. Once the roasted peppers are cool enough to handle, peel off and discard the blistered skins.
17. Add the roasted peppers to a blender.
18. Unwrap the roasted garlic and carefully squeeze the softened garlic cloves from the bulb into the blender.
19. Add the heavy cream, CRAVE Cajun Seasoning, CRAVE Italian Seasoning, basil, salt, and black pepper.
20. Blend until smooth and creamy.
21. Taste and adjust the seasonings if needed.
22. Pour the roasted red pepper sauce into a large pan and simmer for 10–15 minutes, stirring occasionally.