Tonight we had our first supper that had something in it we grew. I saw the basil was ready to have a few leaves plucked off, so I came up with a yummy Italian meal to go with it. Fortunately, I had all the ingredients so it was easy to throw together. Note: basil will turn black quickly if you cut it, so tear it by hand when you’re ready to use it.
Wild Mushroom Ravioli with Chicken Sausage in Tomato and Basil Sauce
Fill a large pot with water and bring to a boil over high heat while you make the sauce. To make the sauce, combine all of the following ingredients in a dutch oven and bring to a simmer:
- 28 oz. can organic crushed tomatoes with basil
- 4 sun-dried tomato and basil chicken sausage links, fully cooked and sliced
- 1 Tbsp olive oil
- handfull of basil pieces
- dash of crushed red pepper flakes, to taste
- black pepper, to taste
Allow the sauce to simmer over low heat, covered, while the ravioli cooks. When the water is at a boil, add:
- 1 package organic wild mushroom ravioli (frozen)
Cook ravioli according to package directions. Drain, top with sauce, and garnish with more basil. Of course you can add some parmesan cheese if you like, but I don’t use it.