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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
4 to 6

Ingredients

1
loaf garlic bread
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
1 pkg
Fantino and Mondello Pancetta, diced
175 g
1 pkg
Bellitalia Sausage Crumble
150 g
1 container
store-cut Mirepoix Mix, diced (Produce Dept.)
approx. 300 g
1 tbsp
Darlea Foods Organic Minced Garlic
15 mL
1 container
Compliments Marinara Sauce
580 mL
1/2 cup
Italian parsley leaves, divided
125 mL
1 pkg
Rana Four Cheese Ravioli
300 g
1 cup
finely grated Parmigiano Reggiano cheese
250 mL

Method

Step 1
Bring a large pot of salted water to a boil for cooking the pasta later. Follow package instructions for baking garlic bread in preheated oven. (Tip: Time end of bake time with completion of pasta dish.)
Step 2
Heat the olive oil in a large saucepan over medium heat. Stir in the pancetta and sausage crumble; cook 3 to 4 min. Add the Mirepoix Mix vegetables and garlic; cook until the mirepoix onions are translucent, 3 to 5 min. Add the marinara sauce. Reduce heat to a low simmer; cook until vegetables are tender, 8 to 10 min. Coarsely chop half the parsley (reserve remaining parsley); add to sauce
Step 3
Meanwhile, cook ravioli according to package directions. (If the sauce needs loosening, mix in a splash of the pasta water or plain water.) Drain ravioli; add to sauce and gently stir to coat.
Step 4
Plate ravioli mixture. Garnish with Parmigiano Reggiano cheese and reserved parsley leaves. Serve with fresh-baked garlic bread and enjoy!

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of recipe):
Calories:
620
Fat:
34 g
Saturated Fat:
11 g
Carbs:
53 g
Fibre:
7 g
Sugar:
14 g
Cholesterol:
75 mg
Protein:
26 g
Sodium:
1600 mg