Toasting the cooked ravioli in the stainless steel non-stick skillet gives it a crispy, toasted exterior which adds deeper flavour. And you don’t need to struggle to clean this skillet.
Cook the ravioli in a pot of water, saving some of the pasta water. Brown 1/2 the ravioli’s at a time in butter, garlic and hot pepper flakes in the stainless steel nonstick skillet. Add the cooked, sliced sausage and spinach. Add some saved pasta water at the end to bring it together invisibly.
This method might change your life! Try it with any leftover sausage, or even pasta noodles.
Fresh from the farm / grocery store / butcher shop:
frozen cheese ravioli (12 - 14 oz / 350 - 400 g)
cooked chicken sausage (2)
5 oz fresh baby spinach leaves (looks like lots - cooks to almost nothing)
cherry tomatoes (optional)
From your cupboards /fridge / stock:
butter (2 tbsp)
garlic (2 cloves)
red pepper flakes (1/4 - 1/2 tsp) (optional)
Parmesan cheese (optional)
For the complete recipe, click here.