Recipe Box, Vegetable Ravioli with Italian Sausage and Basil Cream

The men around here like meat and potatoes, seriously


The other day HHjr showed up with this beef brisket, his eyes were sparkling like Santa on Christmas~


“Isn’t that an awful lot of meat just for us?”  Silly me

“Oh no Mom, we can eat it all weekend and I’ll make sandwiches for work next week!”  Uh huh.

Several problems with this theory.  I don’t really eat meat, just a bite or two.  His sons don’t eat meat.  He will never be organized enough to make his lunches for work.  That leaves him and his Dad to eat this Texas sized beef brisket.

“That’s a lot of meat,” I repeated.  “It’s going to be soooooooo good,” he declares, “I’ll take some to DD & NG, they’ll love it!

So when I’m in charge of dinner I cook with a lot of vegetables and just a little meat to try to get things back in balance


This dish can be made ahead of time and refrigerated until baking or you can make and serve it immediately.  I’m a do ahead girl because I am generally out of steam by dinner time.


Butternut squash and spinach filled fresh ravioli cooks up in 3 minutes and it’s ready to go in your dish.  Pour a little cream in the bottom of your cooking oil sprayed dish just to give it something to sit on.


Break the ends off asparagus and rinse.  Wrap in a clean kitchen towel


Microwave on high for 2 minutes and it will be just right to add to the casserole after cutting into pieces.

Brown the sausage and drain. I only used about 1/3 lb. for 4 servings, but add as much as you like.  Brown the mushrooms in a scant amount of sausage drippings.  Return sausage and asparagus to pan and sprinkle with Parmesan and drizzle with cream.  Add a tsp of basil paste, salt and pepper.  Cook and stir to melt cheese.  Taste sauce and adjust seasonings.  Add more basil if you like.  You are just making a simple sauce with the seasonings, cream and cheese so add more or less of things until it looks right to you~


Place half of the sausage mixture on top of half of the ravioli, sprinkle with cheese and repeat layers.  Sprinkle with additional Parmesan and a last drizzle of cream.  Cover and refrigerate.

Veggie ravioli with basil cream

Bake at 325 about 30 minutes until hot and cheese has melted.

Vegetable ravioli with sausage

This is a great one dish meal, full of different flavors and enough meat to satisfy the meat eaters

ravioli with veggies and basil cream

and lots of vegetables for healthier eating.  With only a small amount of half and half, it’s very light for a pasta dish!

Here’s the recipe:

Vegetable Ravioli with Italian Sausage and Basil Cream

Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • 1 package Butternut Squash filled Ravioli about 2 servings per package [Monterey Gourmet Foods brand]
  • 1 package Spinach filled Ravioli about 2 servings per package
  • 1/3-1/2 lb. Italian sausage
  • 8 oz. sliced Baby Bella mushrooms
  • 16-20 fresh asparagus spears
  • 4 oz. freshly grated Parmesan
  • 1/2 cup half and half cream
  • 1 tsp Basil paste or pesto or more to taste
  • salt and pepper.


  • Cook pasta according to package directions until just done. Do not overcook or filling will leak out.
  • Cook asparagus until crisp tender, about 2 minutes on high, wrapped in a towel in the microwave. Cut into bite size pieces.
  • Brown sausage in a skillet and drain.
  • Brown mushrooms in a scant amount of sausage drippings.
  • When mushrooms are done return sausage and asparagus to skillet.
  • Sprinkle with half of cheese. Drizzle with half of cream. Season with basil paste and salt and pepper.
  • Cook and stir to melt cheese and to form sauce.
  • Pour a little cream in the bottom of a prepared baking dish. Lay half of the ravioli in dish.
  • Top with half the sausage mixture and a little of the remaining cheese.
  • Repeat layers and top with remaining cheese and drizzle with remaining cream .
  • Cover and refrigerate.
  • Bake uncovered at 325 for 25-30 minutes until hot and cheese is melted. Serves 4
Keyword baked pasta casserole, Basil Cream, Ravioli bake, Vegetable Ravioli & Sausage

Watch out for low flying planes!


By the way, the brisket was REALLY GOOD! I will share HHjr’s recipe when it gets a little warmer, I hate to make you crazy when most of the country is battling snow drifts~ we had a sunny 65 degree day last weekend and grilling was the priority!

Thank you so much for your visit!


I will be joining these fabulous parties and blogs:

Will Cook for Smiles

Seasonal Sunday

Uncommon Designs

Easy Life

Miz Helen’s Country Cottage

Love Bakes Good Cakes

Foodie Friday

12 Responses to “Recipe Box, Vegetable Ravioli with Italian Sausage and Basil Cream”
  1. lulu says:

    I keep ravioli from Costco on hand all the time for a quick and easy meal, and I like what you’ve done with yours. You are a lot better than I if you get your dinner prepared early in the day.

  2. We were just talking about asparagus last Sunday, how we’re looking forward to it coming into season soon! You dinner sounds good, of course 65 degrees sounds even better right now-enjoy:@)

  3. This recipe sounds wonderful, Jenna. I plan to try it.

  4. wow! This looks packed with flavor. Great to have you at Seasonal Sundays.

    – The Tablescaper

  5. Mary says:

    You are prolific in the kitchen Jenna! I could eat the whole package of ravioli before it made it to the casserole. Love the combo of flavors and your adorable wee pilot 🙂

  6. Kitty says:

    Jenna, what a great side dish or this could be a whole meal in one! The picture at the end is adorable! xo

  7. What a creative recipe.
    It’s wonderful to have you at Seasonal Sundays.

    – Alma, The Tablescaper

  8. Michelle says:

    Visiting from Freedom Fridays. This looks awesome! I can’t ever resist a creamy sauce.

  9. This recipe sounds like the flavors would blend together so well! I was also happy to hear that you would share the beef brisket recipe later. Thanks for posting on the Four Seasons Blog Hop! Sandra from Scrumptilicious 4 You!

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