Have you ever made ravioli using wonton skins? If not, you need to. It’s so easy and you’ll get addicted to experimenting with different fillings. I made Italian sausage ravioli with a tomato butter sauce. This sauce is ahmazing.
The sweet people at Cooking Light generously sent me some Kerrygold goodies to try, which are Irish grass-fed dairy products. I tried a few of their cheeses, including Swiss and Dubliner (my favorite, I LOVE sharp cheeses), and of course their butter.
I thought about making a cheese dip, because y’all know how I am about my appetizers. However, I decided on making a dinner recipe.
It forced me to think outside the box here; I like challenging myself.
Their butter is definitely superior. Maybe it’s the whole grass fed thing? Maybe because it’s Irish? Who knows. The stuff is good.
I made my own sauce for this, which I usually do, but feel free to use jarred pasta sauce if you want. Just heat it in a sauce pan with the butter and simmer on low so the butter flavor gets incorporated into the sauce. If you do make your own, be sure to taste it while it’s simmering and adjust seasonings according to your preference. You may want more salt (or butter!).
I also made some french bread to go with it, which was perfect for dipping in the sauce. SO.GOOD.
Here’s your printable-
Italian Sausage Ravioli with Tomato Butter Sauce
- 3 ounces Kerrygold butter
- 28 oz can crushed tomatoes
- 1 tbsp Italian seasoning
- 1 garlic clove, minced
- 1 tbsp salt
- 1 tbsp red wine vinegar
- 1/2 lb. Italian sausage, casings removed
- 1 package wonton wrappers
- 1/2 cup and 1/4 shredded Parmesan cheese, divided
- 2 tbsp olive oil
- 1/4 cup water
- Fresh basil (optional)
- Melt the butter over medium heat in a dutch oven. Add the tomatoes through red wine vinegar and bring to a boil. Turn heat down to low and cover. Simmer, stirring occasionally for 45 minutes.
- While the sauce is simmering, make the sausage. Crumble the sausage in a large pan and stir over medium heat until brown.
- Add 1/4 cup of Parmesan cheese and stir to combine. Spoon sausage into a large bowl and cover with foil to keep warm. (At this point I washed the pan real quick and put it back on the stove, 'cause you'll need it again.)
- To assemble ravioli, brush the edges of a wonton skin, add a tsp of sausage filling and top with another wonton skin. Press along the edges to seal. Repeat with remaining wontons, keeping them covered with a slightly damp paper towel as you work.
- Heat olive oil over medium heat in the large pan, and add ravioli, several at a time - but don't crowd them.
- Let them get slightly brown on the bottom, about 2 minutes. Add the water, reduce heat to medium low and cover. Steam for about a minute and move to a plate and cover.
- To serve, top ravioli with tomato butter sauce and sprinkle with remaining cheese and basil.