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Ingredients requirements Brad's portabello ravioli and sausage:
- Make ready 1/2 pkg ravioli stuffed with portabello & ricotta cheese
- Take 1 jar - Ragu brand parmesan garlic alfredo sauce
- Give 5 strips - bacon, chopped
- Make ready 2 of chicken and apple sausages, sliced thin
- Give - toppings
- Require for shaved parmesan cheese
- Provide leaves - fresh basil
Stir in the portobello mushrooms and cook for a couple of minutes. The best Sausage Stuffed Portobello mushroom recipe! Word to the wise, this makes a TON of sauce. Then I save half the sauce for another dinner.
Brad's portabello ravioli and sausage how to cook:
- Bring 3 qts salted water with 1 tbs oil to a boil. Add ravioli. Cook until pasta is al dentè. Drain but don't rinse.
- Meanwhile cook bacon in a fry pan until done but still tender. Drain grease.
- In same pot, bring alfredo to a simmer on low heat.
- Add sausage and bacon. Heat 2 minutes. Add ravioli to the sauce, heat through.
- Top with parmesan and basil. Serve immediately.
Add pasta; do not separate uncooked pasta if it sticks together. Authentic pasta dough made with whole fresh eggs and semolina flour. Each ravioli is loaded with portobello and cremini mushrooms, Ricotta and Parmesan cheese, with hints of porcini and garlic.. We fill each round ravioli with mild Italian Sausage, fresh broccoli and a rich blend of Parmesan. Pulse together the onion, celery, and carrot in a food processor until finely chopped, to make a pestata.
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