- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4 to 6
Ingredients
- 1
- loaf garlic bread
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
- 1 pkg
- Fantino and Mondello Pancetta, diced
- 175 g
- 1 pkg
- Bellitalia Sausage Crumble
- 150 g
- 1 container
- store-cut Mirepoix Mix, diced (Produce Dept.)
- approx. 300 g
- 1 tbsp
- Darlea Foods Organic Minced Garlic
- 15 mL
- 1 container
- Compliments Marinara Sauce
- 580 mL
- 1/2 cup
- Italian parsley leaves, divided
- 125 mL
- 1 pkg
- Rana Four Cheese Ravioli
- 300 g
- 1 cup
- finely grated Parmigiano Reggiano cheese
- 250 mL
Directions
Step 1
Bring a large pot of salted water to a boil for cooking the pasta later. Follow package instructions for baking garlic bread in preheated oven. (Tip: Time end of bake time with completion of pasta dish.)
Step 2
Heat the olive oil in a large saucepan over medium heat. Stir in the pancetta and sausage crumble; cook 3 to 4 min. Add the Mirepoix Mix vegetables and garlic; cook until the mirepoix onions are translucent, 3 to 5 min. Add the marinara sauce. Reduce heat to a low simmer; cook until vegetables are tender, 8 to 10 min. Coarsely chop half the parsley (reserve remaining parsley); add to sauce
Step 3
Meanwhile, cook ravioli according to package directions. (If the sauce needs loosening, mix in a splash of the pasta water or plain water.) Drain ravioli; add to sauce and gently stir to coat.
Step 4
Plate ravioli mixture. Garnish with Parmigiano Reggiano cheese and reserved parsley leaves. Serve with fresh-baked garlic bread and enjoy!
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of recipe):
- Calories:
- 620
- Fat:
- 34 g
- Saturated Fat:
- 11 g
- Carbs:
- 53 g
- Fibre:
- 7 g
- Sugar:
- 14 g
- Cholesterol:
- 75 mg
- Protein:
- 26 g
- Sodium:
- 1600 mg