About the Recipe
This tomato sauce recipe is as versatile as our 3 cheese ravioli. You can substitute any vegetable or protein to suit your taste.
2, 8 oz Packages of MDI Girl 3 Cheese Ravioli
2 cloves garlic, rough chopped
1 shallot, diced
2 lbs ripe (med-large) tomatoes, cored and cut in half
1 teaspoon fresh oregano ( or 1/2 teaspoon dried, or use Italian seasoning)
1–2 tablespoon fresh basil, torn or chopped
Salt and pepper to taste
Grated parmesan and chopped basil for garnish
Your favorite farmers market chicken sausage.
Pre-heat oven to 400 F
Boil MDI Girl 3 Cheese Ravioli according to package directions, (be sure not to cook ravioli's before sauce is ready).
Drizzle a large, rimmed baking sheet with olive oil. Place the sliced tomatoes cut-side down on the sheet pan, season with salt and pepper and roast 30 minutes or until skins have lifted off the tomatoes.
While tomato's are cooking, cut the Chicken sausage into slices. Pan fry then in 2 table spoons of olive oil, until cooked through, set aside. Then lightly sauté arugula and set aside.
Let tomato's cool, pull off the skins, then pour all the tomatoes and their roasting juices into a bowl. Mash with a fork or potato masher.
Heat 2 tablespoons of olive oil in a pan, add chopped shallot. After Shallots have cooked for 3 minutes and are softened add garlic and cook for another 30 seconds.
Add roasted tomato's, oregano to the mixture. Heat through. Add fresh basil at the end, season with salt and pepper to taste.
PLATE Add the sausage, arugula and cooked cheese ravioli to the sauce, garnish with parmesan cheese and chopped basil.