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Ingredients
- 1 tsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 500 g italian sausage, removed from casing
- 796 ml can crushed tomatoes
- 1 tsp dried oregano leaves
- 1/2 cup 35 percent cream
- 1/2 cup milk
- 227 g pkg cremini mushrooms
- 700 g pkg fresh ravioli, preferably spinach and cheese
- 1 cup grated mozzarella cheese
- Preheat oven to 350F. Heat a large pot over medium. Add oil, then onion and garlic. Cook until onion is soft, about 3 min. Add sausage meat. Mash with a fork, stirring often to keep meat crumbly. Cook until no longer pink, about 5 min. Add tomatoes and oregano. Season with fresh pepper. Stir in cream and milk until combined. Set aside 1 cup of sauce. Add mushrooms and ravioli to pot. Stir to coat.
- Pour into a 9 x 13-in. baking dish. Press down to even out ravioli. Pour reserved sauce overtop, then sprinkle with mozzarella.
- Bake in centre of oven, uncovered, until ravioli are cooked through and cheese is melted, about 20 min.
- 546 calories
- 24 g protein
- 48 g carbohydrates
- 30 g fat
- 4 g fibre
- 771 mg sodium
User comments (33)
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This recipe might not be fancy but wow, is it ever good! Definitely a keeper.
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I wasn't sure if my kids would eat this, but they loved it. Very generous servings for 8 - I made it yesterday, but reserved half of the sauce & pasta to bake for tonight...nobody's complaining about having leftovers!
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This recipe is wonderful - definitely one to add to our favourites. Easy to prepare too!
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Very good. The only thing I'll do next time it to heat the pasta through on the stove before going into the oven, and letting it sit for several minutes when it is done baking. The flavours are great, and you don't need much to be full! a very rich dish.
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Delicious, delightful aroma, and a snap to make. Great texture too.
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attempted it last night, and just wanted to share a couple notes: I took the advice of another reviewer and cooked the ravioli a bit, as they were all stuck together in the package - worked wonderfully. I also used 4 hot Italian Spolumbo sausages from the deli, and those were 550g, and added great kick to the dish. And for cheese, Kraft has the pre-shredded pizza mozzarella, which includes provolone another flavour, which, in addition to the hot Italian sausage, added a touch more flavour. It made LOTS, so would recommend either halving the recipe, or making two batches, and freezing one.
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Sounds delicous and winter comforting, but how many calories per sq inch??
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Am absolutely going to take the grocery list with me. and make it this weekend. I seldom make lasagna because it's so picky. Will probably substitute low fat evaporated milk for the cream. Something I can divide and freeze is definitely a winner.
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Loved the recipe - I made it with hot italian sausage and with mild - both went over great. Used cheese and broccoli ravioli - my grandson took the leftovers for his lunch. I am going to try using spinach& cheese ravioli and asapargus & cheese - Definitely in our book of to make again.
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As I was reading the recipe the first thing that came to mind is to cook the ravioli at least half way before adding to the rest of the ingredients otherwise the pasta will be pasty. This is actually ravioli gratinee not any different than making any other pasta in the oven with cheese.
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I used a meat tortellini instead of the ravioli and it tasted wonderful. I found that the pasta didn't cook thru in the baking process and the consistency was a bit liquidy when I removed it from the oven. It does require a standing period after removing from the oven - say 20 minutes. The tortellini's were better the next day. I'd definitely make this again but I will pre-cook the pasta somewhat before adding it to the baking dish.
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wouldn't using ravioli instead of lasagna noodle be redundant? i would think that the layers between the noodles would overpower the filling in the ravioli...
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We did not enjoy the Meat Ravioli, perhaps I boo booed, but I think not. Most of the dishes we really enjoy & I look forward to every issue. Thank you Gil Worth
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We love this dish,i have made it two times already.
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This was amazing! I made some alterations of my own though, instead of the canned tomato I opted to chop up some fresh roma tomatoes. It took about 8 to measure out the same. I also boiled the pasta for a small amount of time before putting in the oven. I think the next time I will try veal rather than the sausage. I also purchased sausage meat that was not encased, you can usually find this around the ground beef section of the grocery store. Thanks for the great recipe!
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I made this for dinner tonight, SUPER yum!!! To make the whole thing a little leaner I subbed turkey sausage in place of the pork, 2% evaporated milk for cream, and the light Italian shredded cheese (it's still fewer calories than the mozzarella). Also, I tossed in a few handfuls of spinach with the mushrooms and ravioli.
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Didn't have any cream so I used cream cheese & regular button mushrooms . I added a shake of Sriracha hot sauce & a dash of chili flakes to give it a kick . The whole family loved it ....even my 2 year old son !
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Turn the oven off after 20 min & let it sit inside for another 20 to soften the tortellini
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I made this and it was amazing. I'll be doing another one today!
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Loved it - really easy - would add more spice to sauce to give it more kick and complexity - used sun-dried tomato chicken sausages instead of italian sausage.
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I have made this a few times now and my family love it. This is certainly a "keeper" Thank you.
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I made this about a month ago and it came out a little runny with the sauce. It still tasted good!! I froze the remaining and had for lunch. I used the tomtatoes that had hebs already in the can. I think this made a difference.
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Was looking forward to making this and it didn't disappoint. Yum Yum. Everyone loved it that night & the next day. Like the fact I can sub if I want to, I didn't and it was perfect although I did use 2 cups of cheese.
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I tried this recipe when we invited some friends a couple of weeks - it was a sensational success. I actually made the 8 servings portions when we were only four eating: they gobbled up nearly everything. I used quality ingredients: fresh spinach & cheese ravioli, good quality pork meat and fresh mozarella cheese, all from the Jean-Talon market here in Montreal. It was so easy to make and my friends raved about it to other friends the next day. I tore the page up and put it in my favourite recipes folder. Will definitely do this again.
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A great family-pleaser and special enough for entertaining. The flavours all come together to make a taste beyond the sum of its parts. A keeper.
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I've made this a few times now. So yummy. I added kale to make myself feel like I was eating healthy. Great addition!
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I made this for a church potluck. Not a speck left in the pan. Rave reviews.
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Amazing meal. Definitely a keeper. And easy to make as well!
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Tried this last night - halved the recipe. We both loved it, although next time I will add a bit more of the sauce to the dish.
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This was GOLDDD!! loved it..agree though about my ravioli..maybe should have pre-boiled it for a few minutes.. I cooked mine for 25 minutes because my casserole dish was smaller but deeper..and after shutting the oven off I left it in the oven for 10 minutes to soften the noodles.
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L.A.- Not my favourite recipe...Ok for a mid-week warm-up food. Too rich and fattening for us. Plus I guess I just don't like ravioli anymore.
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Everyone loved this! I tried reducing some fat and calories by draining the cooked sausage on paper towels and also Homogenized milk can be used in a pinch. Freezes well!
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Has anyone tried freezing the lasagna after cooking? I need a make-ahead dish...
