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Recipes
Sausage and Cheese Ravioli Sauté with Six-Layer Salad
4 servings
35 minutes total
  • Prepare salad through step 2 (15 minutes)
  • Prepare pasta, complete salad; serve (20 minutes)
Sausage and Cheese Ravioli Sauté
Ingredients
  • 2 fresh pears
  • ½ lb fresh asparagus spears
  • 2 links chicken (or pork) Italian sausage (about 6 oz)
  • 2 tablespoons canola oil
  • 8 oz presliced baby portabellas
  • 1 cup white wine (or chicken stock)
  • 1 package cheese-filled pasta with mushrooms (8–9 oz)
  • 2 tablespoons herb garlic butter
  • 4 oz crumbled Gorgonzola cheese
  • ¼ teaspoon pepper
Prep
    • Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (½ cup).
    • Cut asparagus into bite-size pieces, removing tough root end.
    • Cut sausage into bite-size pieces (wash hands).
Steps
    1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausage and mushrooms; cook 2–3 minutes or until slightly browned. Add the chopped pear; cook 1 more minute.
    2. Reduce heat on pan to medium. Stir in wine, grated pear, asparagus, and pasta; simmer 3–4 minutes or until pasta is tender and wine has reduced by about two-thirds.
    3. Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper and serve.
Six-Layer Salad
Ingredients
  • 3 slices Bakery garlic Texas toast
  • ½ head iceberg lettuce, coarsely chopped
  • 1 large tomato, coarsely chopped
  • 4 oz reduced-fat sharp cheddar cheese, shredded
  • ¼ cup cooked bacon pieces
  • ⅓ cup creamy Italian garlic dressing
Prep
    • Preheat oven to 425°F. Cut bread into bite-size cubes; place in baking pan.
    • Chop ½ head of lettuce (about 4 cups) and tomato. Shred cheese (½ cup).
Steps
    1. Bake bread cubes 4–5 minutes or until toasted. Set aside to cool.
    2. Layer salad in serving bowl in this order: lettuce, cheese, bacon, and tomato.
    3. Top salad with dressing and croutons. Toss when ready to serve.
Serving Suggestions
  • Complete your meal with fresh-cut fruit and chocolate cake for dessert.
  • Splurge a little and top the rest of the Texas toast with a little Cheddar cheese. Shred or slice it thinly and bake until heated.
Sausage and Cheese Ravioli Sauté

Amount per ¼ recipe serving: Calories 520, Total Fat 28g, Sat Fat 13g, Trans Fat 0g, Chol 105mg, Sodium 1120mg, Total Carb 34g, Fiber 6g, Sugars 9g, Protein 24g, Calc 30%, Vitamin A 25%, Vitamin C 15%, Iron 15%

Six-Layer Salad

Amount per ¼ recipe serving: Calories 350, Total Fat 26g, Sat Fat 7g, Trans Fat 0g, Chol 30mg, Sodium 680mg, Total Carb 18g, Fiber 2g, Sugars 3g, Protein 15g, Calc 20%, Vitamin A 20%, Vitamin C 25%, Iron 8%