1 lb. Of Terra Cotta Pasta's Wild Mushroom and Roasted Shallots Ravioli
1 lb. T.C.P. Company's Roasted Garlic Alfredo Sauce (thawed)
1 lb. Meat House Garlic & Provolone Sausage
4 Ounces of Grated Parmesan or Pecorino Romano Cheese
Preheat barbecue grill or broiler. Bring 4-5 quarts of water in a large pot to a boil. While cooking the sausage on the grill or in the broiler, cook the roasted garlic alfredo and wild mushroom ravioli according to the package directions. When sausages are done, slice and toss with the cooked ravioli and sauce. Garnish with grated pecorino or parmesan cheese and enjoy!