Ravioli with Smoked Sausage, Zucchini, and Onions in Rosa Sauce

There’s something inherently comforting about a dish that brings together familiar, beloved ingredients in a new and exciting way. This ravioli creation is precisely that for me. I remember one chilly evening, staring into my pantry, a hankering for something hearty but also fresh. The thought of cheese ravioli, that reliable weeknight hero, sparked an idea. Then, my gaze landed on a package of smoked sausage – a flavor bomb waiting to happen. Zucchini and onions, staples in my vegetable crisper, seemed like the perfect partners. And finally, the crowning glory: a jar of creamy, vibrant Rosa sauce. It felt like destiny, each component calling to the others, culminating in this wonderfully satisfying bake.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Yield: 1 8×8 inch baking dish
• Dietary Type: Contains Dairy, Gluten (unless GF ravioli used)

Ingredients

Here’s what you’ll need to create this delightful dish:

• 24 ounces cheese ravioli
• 2 teaspoons olive oil
• 4 links smoked sausage, sliced (Johnsonville Smoked Beef Links are a fantastic choice here)
• 1 ½ – 2 cups zucchini, thinly sliced into half moons
• 1 large yellow sweet onion, thinly sliced
• ½ teaspoon garlic salt
• ¼ teaspoon black pepper
• 1 (16 ounce) jar alfredo sauce (Bertolli Four Cheese Rosa is recommended for its specific flavor profile)
• 4 slices provolone cheese
• ¼ cup Parmesan cheese, freshly grated

Equipment Needed

• Large pot for boiling ravioli
• Large skillet
• 8×8 inch baking dish
• Measuring spoons and cups
• Sharp knife and cutting board

Instructions

Let’s bring this deliciousness to life, step by step:

1. Begin by preheating your oven to 375°F (190°C). This ensures your dish will be perfectly baked and bubbly when it’s ready.
2. In a large pot, bring salted water to a rolling boil. Add your cheese ravioli and cook according to the package directions. It’s crucial not to overcook them at this stage, as they will continue to cook in the oven.
3. While the ravioli water is heating or the ravioli are cooking, turn your attention to the sauce. In a large skillet, heat the olive oil over medium-high heat.
4. Add the thinly sliced yellow sweet onion to the skillet. Sauté for 2-3 minutes, stirring occasionally, until the onions begin to soften and become translucent. This gentle sautéing sweetens the onions and provides a lovely aromatic base.
5. Introduce the sliced smoked sausage and the half-moon zucchini to the skillet with the onions. Continue to sauté everything together, stirring frequently, for about 5-7 minutes. You’re looking for the sausage to get a nice sear and the zucchini to develop some tender-crispness, perhaps even a slight browning.
6. Sprinkle the sautéed mixture with garlic salt and black pepper. Stir well to distribute the seasonings evenly.
7. Pour in the entire jar of Bertolli Four Cheese Rosa Alfredo Sauce. Stir everything together to combine the sauce with the sausage, zucchini, and onions, ensuring all the components are beautifully coated. Let this mixture simmer gently for a couple of minutes to meld the flavors.
8. Once your ravioli are cooked to al dente, carefully drain them (reserving a little pasta water if you like to loosen sauces, though it’s unlikely to be needed here).
9. Add the drained ravioli directly to the skillet with the sauce mixture. Gently stir to ensure every piece of ravioli is evenly coated with the rich, flavorful Rosa sauce.
10. Grease an 8×8 inch baking dish. Carefully transfer the ravioli and sauce mixture from the skillet into the prepared baking dish, spreading it out evenly.
11. Arrange the 4 slices of provolone cheese over the top of the ravioli mixture. They should cover the surface nicely.
12. Place the baking dish into the preheated oven. Bake for 25-30 minutes. You’ll know it’s ready when the provolone cheese on top is slightly browned and bubbling around the edges, indicating a delightful crust has formed.
13. Once out of the oven, sprinkle generously with the freshly grated Parmesan cheese.
14. Allow the dish to rest for a few minutes before serving. This allows the flavors to settle and makes it easier to portion.

Expert Tips & Tricks

• Ravioli Perfection: Don’t overcrowd the pot when boiling your ravioli. Overcrowding can lead to uneven cooking and make them stick together. If you have a lot of ravioli, consider cooking them in batches if your pot isn’t large enough.
• Sausage Sizzle: For an extra depth of flavor, you can brown your sausage slices in the skillet first, remove them, and then sauté the onions and zucchini in the rendered sausage fat before adding the sausage back in.
• Zucchini Moisture: Zucchini can release a lot of water. If you find your mixture is too watery after sautéing, you can gently drain off any excess liquid before adding the sauce.
• Sauce Upgrade: If you can’t find Bertolli’s Four Cheese Rosa sauce, a good quality Alfredo sauce with a tablespoon or two of tomato paste and a sprinkle of finely chopped sundried tomatoes can create a similar flavor profile.
• Cheesy Crust: For an even more golden and bubbly cheese topping, you can pop the dish under the broiler for the last minute or two of baking, watching it very carefully to prevent burning.

Serving & Storage Suggestions

This ravioli dish is best served hot, straight from the oven, allowing the cheeses to be delightfully melty. It pairs wonderfully with a crisp green salad tossed with a light vinaigrette or some crusty garlic bread to sop up any leftover sauce.

Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. When reheating, you can gently warm individual portions in the microwave, or for a more even result, bake smaller portions in a covered oven-safe dish at around 350°F (175°C) until heated through. You might want to add a splash of milk or cream to the sauce before reheating to restore its creamy consistency. Freezing is also an option, though the texture of the ravioli may change slightly upon thawing and reheating.

Nutritional Information

This is an estimated nutritional breakdown and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	378.4 kcal	19%
Calories from Fat	170 kcal	–
Total Fat	19 g	24%
Saturated Fat	8 g	40%
Cholesterol	60 mg	20%
Sodium	950 mg	41%
Total Carbohydrate	38 g	14%
Dietary Fiber	3 g	11%
Sugars	5 g	6%
Protein	15 g	30%

(Note: Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.)

Variations & Substitutions

• Vegetarian Delight: Omit the smoked sausage and instead, sauté a mix of hearty mushrooms (like cremini or shiitake) with the onions and zucchini. You could also add crumbled Italian plant-based sausage for a similar savory element.
• Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes to the sautéing vegetables or a dash of your favorite hot sauce to the Rosa sauce.
• Greens Galore: Wilt in a handful of fresh spinach or kale during the last few minutes of simmering the sauce for an added nutritional boost and vibrant color.
• Gluten-Free Option: Use your favorite gluten-free cheese ravioli to make this dish suitable for those with gluten sensitivities.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce and vegetable mixture up to a day in advance and refrigerate it. Cook the ravioli just before assembling and baking.

Q: What if I don’t have provolone cheese?
A: Mozzarella cheese or a blend of Italian cheeses would also work well as a topping.

Q: My zucchini seems to be releasing a lot of water. What should I do?
A: You can lightly salt your sliced zucchini and let it sit in a colander for about 15-20 minutes to draw out excess moisture before sautéing. Pat it dry afterward.

Q: How do I prevent the ravioli from sticking together?
A: Ensure you are using a large enough pot and enough water when boiling. Adding a teaspoon of oil to the boiling water can also help prevent sticking.

Q: Can I use a different type of sausage?
A: Absolutely! A spicy Italian sausage or even a milder breakfast sausage could be used, but smoked sausage offers a unique depth that pairs wonderfully with the Rosa sauce.

Final Thoughts

This ravioli bake is more than just a recipe; it’s a testament to how simple, good-quality ingredients, thoughtfully combined, can create a truly memorable meal. It’s the kind of dish that brings warmth to the table and smiles to the faces of your loved ones. I encourage you to try it, to make it your own, and to savor every cheesy, saucy, savory bite. Perhaps serve it with a crisp Pinot Grigio or a medium-bodied Chianti to complement the richness of the dish. I’d be delighted to hear about your culinary adventures with this recipe!