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Butternut Squash Ravioli with Chicken Sausage & Kale
Carolyn A. Hodges, R.D.
“What's the secret to making store-bought butternut squash ravioli even more delicious? Add apple-chicken sausage, tender greens and lots of caramelized onions. We add a bit of sugar to help the onions caramelize faster, but feel free to omit it (just cook the onions a bit longer if you do). Buy prewashed chopped kale to cut down on prep time. It all adds up to an easy dinner that's ready in just 20 minutes.”
2 (8 ounce) packages frozen or refrigerated butternut squash ravioli
2 tablespoons plus 2 teaspoons olive oil, divided
2 precooked chicken and apple sausages, sliced (6 oz. total)
1 tablespoon butter
2 cups sliced red onions
1 teaspoon sugar (see Tip)
⅓ cup water
6 cups loosely packed chopped kale leaves
2 teaspoons cider vinegar
⅛ teaspoon salt
⅛ teaspoon ground pepper
1Bring a large pot of water to a boil. Cook ravioli according to package directions. Drain and toss with 1 tablespoon oil; set aside.
2Heat 2 teaspoons oil In a large nonstick skillet over medium-high heat. Add sausage; cook until golden brown around the edges, 2 to 3 minutes. Remove to a plate.
3Reduce heat to medium. Add butter and the remaining 1 tablespoon oil to the pan. Once the butter melts, add onions and sugar; cook, stirring often, until the onions become very soft and caramelized, 8 to 10 minutes. Add ⅓ cup water; use a wooden spoon to scrape up the browned bits from the bottom of the pan.
4Add kale; cover, and cook until the kale wilts, 3 to 4 minutes. Stir in vinegar, salt and pepper.
5Return the sausage to the pan; add the ravioli and gently toss with the onions and kale. Cook until heated through, about 1 minute.
Tip: The sugar is used in this recipe to speed up the caramelization process of the onions. If you choose to omit the sugar, you'll have to cook the onions for longer to achieve the caramelization.