Name: Ravioli with Chicken Sausage and Kale
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 2 tablespoons extra-virgin olive oil; 1 11-ounce package fully cooked Italian-flavored chicken sausages, sliced on an angle about 1/2 inch thick; 1 small onion, chopped; Freshly ground pepper; 1 cup cherry tomatoes; 3 cloves garlic, chopped; 4 cups refrigerated mozzarella ravioli (from a 20-ounce package); 1 tablespoon unsalted butter; 3 cups baby kale; 2 tablespoons Parmesan cheese, plus more for serving; 1/2 cup torn fresh basil; 2 tablespoons roughly chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
Divide the ravioli among bowls; top with more Parmesan and season with pepper.

Photograph by Andrew Purcell

Ravioli with Chicken Sausage and Kale

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