Looking for an easy weeknight dinner that will fill and warm your family’s belly? Ravioli with Chicken Sausage and Escarole is delicious for the whole family. The pesto was a last minute addition to the Ravioli with Chicken Sausage and Escarole, really adding a pop of flavor. If you don’t like pesto, the recipe can be made with just olive oil and seasoning.
Pre-made raviolis take just minutes to make in boiling water while the chicken sausage cooks in a small skillet lightly coated with olive oil. The escarole is the most difficult to cook since it requires a few steps before it goes into the sautè pan. Make sure you soak and rinse the escarole well – I’ve made a few dishes that tasted gritty because I didn’t get off all of the dirt! Don’t feel discouraged if you’ve never cooked escarole – escarole is one of my favorite greens as it is hearty, not too bitter, and cooks well.
Cooking escarole doesn’t have to be scary!
Ravioli with Chicken Sausage and Escarole
- 1 package Pre-Cooked Ravioli Any flavor (I used Arugula)
- 2-3 links Cooked Chicken Sausage Any flavor (I used Garlic)
- 1 head Escarole Chopped
- 1-2 tablespoons Olive Oil Extra Virgin
- salt and pepper
- 2 tablespoons Pesto
- 1. Soak escarole in a large bowl of water to remove the dirt for 5 minutes, swishing frequently. Drain and chop.2. Cut chicken sausage into bite sized pieces. Cook in a skillet with 1 teaspoon olive oil over medium-low heat until the edges are crispy. Remove.3. Heat 1 tablespoon olive oil in a large skillet on medium. Add drained escarole. Season with salt and pepper. Cook until wilted. 4. Cook the ravioli according to directions on the package. Drain.5. Add ravioli and chicken sausage to the skillet with the escarole. Stir in pesto gently. Serve!
All of my ingredients for Ravioli with Chicken Sausage and Escarole were bought at Trader Joe’s and our local Produce Center. However, you should be able to buy everything at your local grocery store. Enjoy!
Caitlin Houston is a Connecticut based life and style blogger.