Sheet Pan Ravioli with Sausage and Apples

Roasted on one sheet pan and packed with fall goodness, this sheet pan ravioli is baked alongside tender sausage and apples in a sweet maple mustard sauce.

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Sheet Pan Ravioli with Sausage and Apples

Roasted on one sheet pan and packed with fall goodness, this sheet pan ravioli is baked alongside tender sausage and apples in a sweet maple mustard sauce.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 516kcal

Ingredients

20 oz cheese-filled ravioli
3 medium apples, peeled, cored, and sliced into 1/2-inch slices
8 oz sausage links, sliced into 1/2-inch slices
1 medium yellow onion, finely diced
Salt and pepper to taste
3 tablespoons unsalted butter, melted
2 medium cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1-1/2 cups firmly-packed kale, massaged with fingers until tender

Instructions

Preheat oven to 400F and grease a large sheet pan. Boil ravioli in salted boiling water according to package instructions until al dente. Drain ravioli and rinse in cold water to cool.
Pat ravioli dry and arrange on prepared sheet pan with apples, sausage, and onion. Season with salt and pepper to taste.
In a small bowl, mix butter, garlic, rosemary, mustard, and maple syrup. Season with salt and pepper to taste and drizzle over ravioli and other ingredients on sheet pan.
Bake ravioli at 400F 20-25 minutes until lightly browned and apples are tender. Fold kale into sheet pan ingredients until evenly coated and tender. Serve warm and enjoy!

Notes

Storing Instructions

Store ravioli in refrigerator up to 6 days.

Nutrition