Ravioli Tomato Pops


  • Makes30 to 30 servings

These addictive little skewers can be made ahead and brought along for big and little diners to pop in their mouths. I use plain cheese ravioli because my family is partial to it, but feel free to use the kind your family likes best. Look for fully cooked smoked turkey sausages in the grocery section where they sell bacon and hot dogs. You can slice them as is or grill them for added flavour and a crisp crunch to the outside. (They plump up when grilled, which means they won't yield as many slices - so you'll need 5 sausages instead of 3.)


  • 1 pkg fresh store-bought (not frozen) cheese ravioli

  • 1/4 cup light mayonnaise

  • 3 tbsp light sour cream

  • 2 tbsp milk

  • 1/2 small clove garlic, minced

  • 2 tbsp chopped basil leaves

  • 1 pint grape tomatoes, (30-40)

  • 1 lean smoked cooked turkey sausage meat, or 14-in. piece turkey kielbasa (if you're watching sodium intake, substitute leftover grilled chicken, pork or beef)


  • In a large pot of boiling salted water, cook ravioli for 4 minutes or until tender but firm. Using a slotted spoon, remove to colander and run under cold water; set aside.

  • In a large bowl, whisk together mayonnaise, sour cream, milk, garlic and basil. Add ravioli and toss to coat well. Slice sausage a generous 1⁄4 in (5 mm) thick. Using a toothpick, pierce a grape tomato, then ravioli and slice of sausage. Place on serving platter and repeat with remaining ingredients. For little ones, be sure to cut tomatoes, ravioli and sausage into small pieces and combine with some dressing in a small bowl for tiny hands to reach in and enjoy (don't serve with toothpicks).

  • Makes 30-40.

  • In 1 skewer: 47 calories, 2 g protein, 2 g fat, 5 g carbs, 20 mg calcium, 1 mg iron, 6 mcg folate

This article was originally published on Aug 01, 2010

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