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Sausage and mushroom ravioli



A very flexible recipe that can be made with your favourite ravioli. There are a number of varieties now available such as prosciutto or spinach & ricotta or 4 cheese and they come in both fresh and dried varieties. 

Ingredient list

1 packet Rankin Selection Irish pork sausages (8)

1 tbsp vegetable oil

150g mushrooms, trimmed and sliced

120g packet fresh filled ravioli (see introduction)

1 tsp gravy granules

50ml cream

2 tbsp freshly grated Parmesan cheese

1 tbsp chopped fresh flat–leaf parsley

salt and freshly ground black pepper


Heat a large frying or sauté pan over a medium heat. Remove the sausages from their skins and then cut each one into 4 pieces. Briefly roll each piece to give them a nicer shape.

Add the oil to the heated frying pan and then tip in the sausages with the mushrooms. Sauté for 5 minutes until the sausages are lightly golden and the mushrooms are tender.

Meanwhile, cook the ravioli according to the instructions on the packaging, and then drain well. Tip into the frying pan tossing until evenly combined.

Mix the gravy granules with a teaspoon of water to a smooth paste and then whisk in 100ml of boiling water. Pour into the frying pan and bring to a simmer, then cook for 4 minutes until the liquid has almost evaporated completely.

Pour the cream over the sausage and mushroom ravioli, tossing until evenly coated. Allow to warm through and season with salt and pepper. Scatter over the Parmesan and parsley to serve.


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