1 lb. Usinger’s Fresh Italian Sausage
2 small onions, sliced thin
2 T. butter or margarine
1 – 15 oz. jar of spaghetti sauce with mushrooms (reserve 1/2 C. for top)
10 oz. pkg. frozen cheese ravioli (reserve five or six for top)
Parmesan Cheese (grated) for topping
Melt butter. Brown sausage slowly and turn frequently. When done, cut into slices. Pour any accumulated fat from pan and return the sliced sausage to pan. Pour spaghetti sauce over sausage. Cook frozen ravioli per instructions. Fold gently into meat mixture. Cook ’till bubbly. Put the reserved ravioli on top; drizzle the 1/2 C. remaining spaghetti sauce on top. Sprinkle with Parmesan Cheese. Cover and simmer five minutes.
Serves 4. You can double or triple recipe.