Name: Giuliano's Italian Kitchens Sausage Or Shrimp Topped Ravioli Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 lb fresh cheese or ricotta ravioli (store-bought or homemade); 1 tbsp salt (for pasta water); 4 cups water (for boiling); 12 oz Italian sausage (mild or hot), casings removed; 1 tbsp olive oil; 0.5 cup yellow onion, finely chopped; 2 cloves garlic cloves, minced; 1 cup crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp Italian seasoning; 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh basil, chopped; 12 oz large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tbsp butter; 3 cloves garlic cloves, minced; 1 tbsp lemon juice (fresh); 2 tbsp white wine (optional); 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh parsley, chopped; 0.5 cup grated Parmesan cheese; 1 tsp olive oil (drizzle); 2 tbsp fresh basil leaves or parsley for garnish

Method

Ravioli

Bring a large pot of water (about 4 cups per pound ravioli) to a rolling boil. Add 1 tablespoon salt to the water.

Add ravioli to boiling water and cook according to package directions (typically 3–4 minutes for fresh, 4–6 for frozen) until al dente and tender. Stir gently to prevent sticking.

Reserve about 1/2 cup of the pasta cooking water, then drain ravioli carefully and set aside on a warmed plate. Keep warm while you prepare the topping.

Topping - Sausage option

Brown sausage

Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the removed-sausage meat and cook, breaking it up with a spoon, until browned and mostly cooked through, about 5–6 minutes. Transfer browned sausage to a bowl and set aside, leaving drippings in the pan.

Sauté aromatics

Reduce heat to medium and add the chopped onion to the same skillet. Sauté until translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build sauce

Return the browned sausage to the pan. Stir in 1 cup crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently for 6–8 minutes to meld flavors, stirring occasionally. If sauce seems too thick, add 1–2 tablespoons of reserved pasta water.

Finish

Stir in 2 tablespoons chopped fresh basil off heat. Taste and adjust seasoning as needed. Keep warm until ready to top ravioli.

Topping - Shrimp option

Prepare shrimp

Pat shrimp dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Sear shrimp

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.

Make garlic pan sauce

Reduce heat to medium, add remaining minced garlic (3 cloves) to the skillet and sauté 30–45 seconds until fragrant. Deglaze the pan with 2 tablespoons white wine (or 1–2 tablespoons reserved pasta water if not using wine), scraping up any browned bits.

Finish shrimp

Stir in 1 tablespoon lemon juice and 1/4 teaspoon red pepper flakes. Return shrimp to the pan and toss with sauce for 30 seconds to reheat and coat. Stir in 2 tablespoons chopped fresh parsley. Remove from heat and keep warm.

Assembly & Garnish

Arrange warm ravioli on serving plates. Spoon either the sausage ragù or the garlic-lemon shrimp over the ravioli evenly (about half of the topping per 1 lb ravioli for 2–3 servings).

Drizzle with 1 teaspoon olive oil, sprinkle 1/2 cup grated Parmesan over the dish, and garnish with extra basil or parsley leaves.

Serve immediately while hot. Offer extra grated Parmesan and crushed red pepper at the table.