Baked Sausage and Bean Ravioli with Spinach Gorgonzola Sauce

I’m terrible at following recipes.  I often start with every intention of following the recipe without changes in methods or making ingredient substitutions, but somehow end up veering off that well-defined path.  I really did plan to make this Orechiette with Sausage, Beans and Mascarpone. 

But by mid-week, I had accumulated some odds and ends in the fridge, and noticed that I hadn’t remembered to buy mascarpone.  And so wonton wrappers leftover from tuna tartare made ravioli seem like an easy alternative to homemade orechiette, and gorgonzola and spinach from Cobb salads and half and half from another pasta dish became a rich sauce to bake them in.  I’m sure the original recipe would have been delicious, but I think this was just as good!

Baked Sausage and Bean Ravioli with Spinach Gorgonzola Sauce

What’s in it:

2 Tbsp olive oil, divided
½ lb turkey sausage, casing removed
1 small onion, chopped
1 (15-oz) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
½ tsp salt
½ tsp freshly ground black pepper
1 c shredded parmesan, divided
36 3½” wonton wrappers
1 egg
2 garlic cloves, minced
2 cups fresh spinach, roughly chopped
¼ c white wine
1 c fat free half & half
3 oz crumbled gorgonzola cheese

How to make it:

In a large, heavy skillet warm 1 tablespoon of the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon, break up the sausage into small pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes, lightly mashing beans. Stir in ½ cup of the parmesan cheese and season with salt and pepper.

Preheat the oven to 350. Whisk the egg with a little water to make an egg wash. Lay half the wonton wrappers on a clean surface, and spoon a scant tablespoon of the sausage-bean mixture into the middle of each, slightly flattening the scoop. Brush all four edges of each pasta square with the egg wash, and lay another wrapper on top, pressing to remove air and seal edges.

Wipe out the pan used to make the ravioli filling. Heat the remaining tablespoon of olive oil in the pan, then add garlic and spinach, sautéing until the garlic is fragrant and the spinach is wilted, about 1-2 minutes. Pour wine into the pan, scraping up any brown bits. Add the half & half, whisking to combine. Let simmer until slightly thickened, stir in gorgonzola, and set aside to keep warm.

Lightly coat a 9x13” baking dish with olive oil or cooking spray. Layer the ravioli in it, overlapping the edges. Pour the spinach-gorgonzola sauce evenly over the ravioli, top with the remaining parmesan, and bake until browned and bubbly, about 20-25 minutes.