Ravioli with Sausage Sauce

Ravioli with Sausage Sauce

2 lg. Onions, sliced
3 cloves Garlic, sliced
1/2 pound Italian-style Turkey Sausage Links, casings removed
3/4 C. Chicken Broth
2 9oz. packages Light Cheese Ravioli
4oz. assorted sliced Mushrooms
2 medium Tomatoes, diced
1/2 tsp. Salt
1/4 tsp. Fennel Seeds, crushed
1/4 tsp. Black Pepper
2 small bunches Arugula or Spinach, chopped (about 3/4 pound total)

Coat large skillet with cooking spray. Add onions and garlic; cook over medium high heat five minutes, adding 2 T. water halfway through. Stir in sausage, breaking up clumps; cook until no longer pink, 5 minutes, adding 1/4 C. broth halfway through. Cook ravioli according to package directions, drain. While Ravioli are cooking, add mushrooms and 1/2 C. broth to the pan; simmer 3 minutes. Add tomatoes and seasonings and cook 3 minutes. Add remaining broth and Arugula; cook 2 minutes. Stir ravioli into sausage mixture.

Makes 6 servings
290 calories
7.8g fat
3g fiber

Notes: Had this tonight, and it was pretty good. However, I halved the ravioli and the meat and left the veggie amounts as listed (it’s just two of us after all) which according to my crosstrainer brought the calories down to about 200 for a hearty serving (about a third of the pan).

Malcolm would have liked to have some tomato sauce in it to make it more spaghetti-y, but I thought it was tasty as is. I served it with “caesar” salad made with fat free dressing, fat free croutons and a sprinkle of parmesan, and some warmed breadsticks. Good stuff. I’ll make it again

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