1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese
1. Crumble sausage while cooking over medium heat. Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach. (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.) Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning. Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course! :)
