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Ravioli with Chicken Sausage and Escarole

Ravioli with Chicken Sausage and Escarole

Ravioli with Chicken Sausage and Escarole
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Course: Main Course
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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!