Celentano Cheese Ravioli, Mini Rounds

Preservative
free keep frozen. Serving Size: 4-6 1 pkg. 24oz. Celentano Mini Rounds
Cheese Ravioli, ½ lb. Mild (or Hot) Italian Sausage, casing removed, ½
cup Onion, diced, 2 stalks Celery, diced, ½ cup Frozen Carrots and
Peas, 2 cups Marinas or Tomato Sauce, 4 cups unsalted Chicken Broth, ¼
cup Sundried Tomatoes, 4 cups Baby Arugula, rough chopped, 2 Tbsp.
Ricotta Cheese. Cooking instructions: Bring a large pot of water to boil
and cook the ravioli according to the package directions. Drain and set
aside. Preheat a large saucepan over medium-high heat. Brown sausage
for 5-7 minutes, stirring to crumble meat assuring meat is completely
cooked. Stir in onion, celery, carrots and peas into the sausage and
cook for 4 minutes, stirring often. Reduce heat to medium-low. Stir in
pasta sauce, broth and sun-dried tomatoes. Simmer for 8-10 minutes,
stirring occasionally. To serve, divide ravioli into bottom of soup
bowls. Divide soups bowls, top each bowl with a handful of rough chopped
baby arugula, then finish with 1 tablespoon of ricotta cheese for each
bowl. Do not defrost. If any raviloli are frozen together, do not
separate. They will usually separate during cooking. For best results,
use stovetop cooking instructions. For food safety and quality follow
these cooking instructions. Stovetop 1. Bring 4 quarts of water to a
boil. (Salt water if desired). 2. Add Ravioli to boiling water. 3.
Simmer for 5-7 minutes or until desired tenderness. Stirring
occasionally. 4. Drain carefully and serve with your favorite sauce.
Microwave (Tested In a 1200 Watt Own. Microwave ovens vary: adjust cook
times accordingly). Mix together ½ cup water and ½ cup of your
favorite sauce. Place 12 ravioli in a microwave dish. Add sauce, mix and
cover. Heat on High Power (100%) for 5-7 minutes. stirring halfway. Let
stand 2 minutes before serving. Remove cover carefully to avoid steam.

Warnings