In a large skillet or wok, pour the olive oil, add the butter, garlic and carrots. Let it simmer until the carrot softens a bit, then add the grape tomatoes.
In a separate pan, saute the spinach in about a tablespoon of olive oil until it's wilted. Set it aside
And in another pan, saute about a cup of loose sausage until browned. Set it aside.
Heat a large pot of salted water to boiling -- add the ravioli two to five minutes before serving.
While the ravioli is cooking, add the whipping cream to the tomato mixture, let it gently boil for a couple minutes, then reduce heat and add the spinach and sausage.
When the pasta is ready, toss it in with the tomato, spinach, sausage, cream mixture so it's coated thoroughly. Then serve it with grated parmesan or pecorino.
0 servings