One-Pan Garlic & Herb Mini Ravioli

Ingredients

• 1 lb Italian sausage
• ½ yellow onion, diced
• Drizzle of sun-dried tomato oil
• ¼ cup sun-dried tomatoes, chopped
• 1 tbsp minced garlic
• Garlic & herb seasoning, to taste
• Onion & herb seasoning, to taste
• 2 cups chicken broth
• 1 lb mini ravioli
• ½ cup heavy cream
• 1 package Boursin Garlic & Fine Herbs cheese
• Freshly shredded Parmesan, for topping
• Red pepper flakes, to taste

Instructions

1. Cook the sausage: In a large skillet, cook 1 lb Italian sausage. When it is about halfway cooked, add the diced onion, a drizzle of sun-dried tomato oil, and the chopped sun-dried tomatoes.
2. Once the sausage is fully cooked, add the minced garlic and cook until fragrant. Season to taste with garlic & herb seasoning and onion & herb seasoning.
3. Add the broth: Pour 2 cups of chicken broth into the same pan and bring to a boil. Season again with the same seasonings, if desired.
4. Cook the ravioli: Once the broth is boiling, add 1 lb of mini ravioli. Cook for 3–4 minutes, tossing occasionally.
5. Make it creamy: Add ½ cup heavy cream and turn the heat down. Add 1 package of Boursin Garlic & Fine Herbs cheese. Stir until the cheese is completely melted and the sauce is creamy.
6. Finish: Top with freshly shredded Parmesan and red pepper flakes.