Italian Sausage Ravioli


House made Italian Sausage with fennel blended with a touch of Parmesan cheese

At a Glance

Item Code



2/5 lbs

Case Count

150 each


2.5" Round

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Recipe Ideas

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Italian Sausage Ravioli Easy Bake with Peppers & Onions

Ingredients (4 servings):

  • 24 ravioli
  • Marinara
  • Mozzarella cheese
  • 1 white or yellow onion sliced and sautéed
  • 1 large peppers any color sliced and sautéed


In individual baking dishes, layer the following. Marinara sauce, 3 ravioli, sautéed onions and peppers, cheese, 3 ravioli, marinara, cheese. Cover and Bake for 375°F for 15 - 20 minutes then remove cover and finish until browned and warmed through. Garnish with fresh parsley.

About the Dish:

“Italian sausage In North America, refers to a style of pork sausage mostly known for being seasoned with fennel. There are hundreds and thousands of family recipes with a variety of spices and ingredients added to their sausage to make it unique to them.”

Italian Sausage Ravioli Stacker with Meatball Topper

Ingredients (4 servings):

  • 4 prepared and warm meatballs- any size
  • 12 Ravioli blanched, set aside.
  • 3-4 T butter
  • 1 cup Marinara
  • Shaved Parmesan


Melt butter till bubbly. Sear Ravioli in butter until slightly brown and bubbly. Place large spoonful of Marinara on warm plate. Layer Seared Ravioli, and top with meatball. Skewer to hold in place. Top with shaved Parmesan and serve.

About the Dish:

“Adding a visual interest to your plates, makes eating more fun. It’s easy to provide some interest just by adding contrasting colors, textural elements and height. Leave some white space on the plate; otherwise it can look too crowded or messy”

Italian Sausage Ravioli with Basil Cream

Ingredients (4 servings):

  • 20 Sausage Ravioli
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 4 basil leaves, chiffonade
  • 1 teaspoon or to taste Crushed red pepper
  • 2 cups heavy cream
  • ½ cup Pecorino Romano cheese, grated
  • 1 medium tomato, diced
  • Salt & pepper to taste


Warm pan to medium-high heat. Add butter. Once melted, add garlic, soften but do not brown. Add tomatoes and basil to pan; saute 1-2 minutes. Add cream to pan. Bring to a simmer and hold for 2-3 minutes. Add grated cheese, stirring to incorporate. While sauce is simmering, blanch Ravioli for about 3-4 minutes. Serve Ravioli on a bed of sauce with additional drizzled over top. Garnish with basil leaves.

About the Dish:

“Fennel has a licorice-like flavor originally from the Mediterranean, it is now popular all over the world. It has a pale bulb and green stalks, and can be braised, sautéed, roasted or grilled. Goes well in soups or chopped as a garnish. The entire plant is edible and the fennel seeds add a nice mild flavor and texture.”

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