Italian Sausage Ravioli


In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain. Toss pasta in butter or olive oil with Parmesan cheese or serve with your favorite sauce.

Serving /Presentation Suggestions

Serve ravioli in a shallow serving dish. Tortellini may be served in a deeper dish or bowl.  Both present especially well with added sautéed vegetables.

Because we put so much effort into making great fillings, we recommend with butter and sprinkling with fresh grated parmesan. Adding a tomato-based sauce is recommended primarily to cheese ravioli.

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Recipe Ideas

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Italian Sausage and Cheese Ravioli with Peppers and Onions


  • Active time: 15 minutes
  • Total Time: 30 minutes
  • Makes: 4 main-dish serving

Ingredients (4 servings):

  • 1 package Louisa Sausage and Cheese Ravioli
  • 2 cups Mini Multicolor Peppers, quartered
  • 2 garlic cloves, shaved
  • ¼ cup Vidalia onion, half-moon sliced
  • ¼ cup Italian Parsley, minced
  • ¼ cup Extra Virgin Olive Oil
  • 1 tsp crushed red pepper flakes (optional)


  • Heat oil in a large skillet over medium heat.
  • Add peppers, onions and garlic. Sauté until vegetables are golden brown (2 minutes). Season with salt crushed red pepper flakes.
  • Meanwhile, bring 4 quarts of water to a boil and blanch ravioli for 5 minutes on medium heat.
  • Strain ravioli and toss to coat in the vegetable skillet with parsley. Serve immediately.

Italian Sausage Mezzaluna with Butternut Cream Sauce


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Ingredients (4 servings):

  • 1 small butternut squash (about 1½ pounds), peeled, seeded and cut into ½-inch chunks (about 3 cups)
  • 1 small red or yellow onion (about 5 ounces), cut into ½-inch chunks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 package Louisa Italian sausage ravioli
  • ½ cup heavy whipping cream
  • 2 tablespoons coarsely chopped fresh sage leaves
  • ¼ cup shredded Parmesan cheese


  • Preheat oven to 400℉. In bowl, toss squash and onion with oil, salt, and pepper. Spread mixture evenly in large rimmed baking pan. Roast 25 minutes or until squash browns slightly, stirring once halfway through roasting.
  • Meanwhile, heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Cook, uncovered, 5 minutes. Drain ravioli; set aside.
  • In same saucepot, heat cream and sage to a simmer over medium heat. Add cheese and butternut squash mixture and gently stir to combine. Divide ravioli between each of 4 dinner plates and top with sauce.

Italian Sausage Mezzaluna with Parmigiano and Butter Sauce


  • Prep Time: 10 minutes
  • Total Time: 20 minutes

Ingredients (4 servings):

  • 1 package Louisa Italian sausage ravioli
  • 6 tablespoons butter
  • 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese
  • 1/4 cup chopped fresh herbs such as basil, rosemary, thyme and mint (optional)
  • 1/2 teaspoon freshly ground black pepper


  • Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain pasta.
  • In same saucepot, melt butter over medium heat. Remove saucepot from heat. Add pasta and gently fold in cheese, herbs, if using, and pepper.