If you’re searching for a showstopping yet approachable dinner, Asparagus Ravioli with Sausage and Peas is about to become your new favorite. This dish takes pillowy cheese ravioli and tosses it in a luscious cream sauce filled with savory Italian sausage, bright asparagus, and sweet peas. Every bite is a celebration of spring flavors, hearty comfort, and family-style warmth. Whether it’s a quick weeknight meal or an impressive dish for guests, Asparagus Ravioli with Sausage and Peas delivers all the comfort of classic Italian-American cuisine Main Course, Pasta.
Ingredients You’ll Need
Let’s talk about the ingredients for Asparagus Ravioli with Sausage and Peas! Each element is simple, yet essential, bringing a unique texture or burst of flavor to the finished dish. When combined, they create a pasta meal that tastes like it came straight from your favorite bistro.
- Cheese Ravioli: The base of the dish; soft pillows of pasta filled with creamy cheese that soak up the sauce beautifully.
- Olive Oil: Adds richness and helps brown the sausage for that irresistible savory flavor.
- Italian Sausage: Gives the sauce a hearty, robust flavor—use mild or spicy depending on your taste.
- Garlic: A must in Italian cooking, it brings warmth and depth to the sauce.
- Asparagus: Adds a burst of green color and a fresh, crisp bite—the star spring veggie!
- Frozen Peas: Sweet and tender, they brighten up the dish and cook in minutes.
- Chicken Broth: Forms the base of the sauce, lending savory notes that tie everything together.
- Heavy Cream: Creates that silky, luxurious sauce that coats every bite.
- Parmesan Cheese: Adds salty, nutty flavor and helps thicken the sauce just right.
- Salt: Essential for seasoning every layer of the dish—taste and adjust as needed.
- Black Pepper: Finishes the sauce with a touch of gentle heat and aroma.
- Fresh Parsley: A vibrant garnish that adds color and a hint of herbal freshness.
How to Make Asparagus Ravioli with Sausage and Peas
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil, then add the cheese ravioli. Cook according to the package directions until just tender, usually about 4 to 5 minutes. Drain the ravioli gently, reserving a splash of pasta water in case you want to loosen the sauce later. Set the ravioli aside while you prepare the rest of the dish.
Step 2: Brown the Sausage
Heat olive oil in a large skillet over medium heat. Add the Italian sausage (casings removed) and break it up with a wooden spoon. Cook, stirring occasionally, until the sausage is deeply browned and fully cooked through, about 6 to 7 minutes. This step builds the foundation of flavor for your Asparagus Ravioli with Sausage and Peas.
Step 3: Sauté Garlic and Asparagus
Add the minced garlic to the skillet with the sausage and stir for about 1 minute, just until fragrant. Then, toss in the asparagus pieces. Sauté everything together for about 3 minutes, letting the asparagus turn bright green and just tender-crisp. This keeps the veggies fresh and vibrant in the final dish.
Step 4: Add Peas, Broth, and Cream
Stir in the frozen peas, chicken broth, and heavy cream. Allow the mixture to simmer for 3 to 4 minutes, stirring occasionally. The sauce will begin to thicken and the vegetables will finish cooking. This is where the flavors all meld together for that classic Asparagus Ravioli with Sausage and Peas taste.
Step 5: Finish the Sauce
Reduce the heat to low, then mix in the grated Parmesan cheese, salt, and black pepper. Stir well until the cheese melts and the sauce becomes silky and smooth. Taste and adjust seasoning as needed. The sauce should be creamy and cling to the back of a spoon.
Step 6: Combine and Serve
Add the cooked ravioli to the skillet and gently toss everything together so the pasta is coated in the luscious sauce. If the sauce seems too thick, add a splash of reserved pasta water. Remove from heat and sprinkle with fresh parsley before serving your gorgeous Asparagus Ravioli with Sausage and Peas.
How to Serve Asparagus Ravioli with Sausage and Peas
Garnishes
Top each plate with a generous shower of grated Parmesan, a sprinkle of fresh parsley, and a grind or two of black pepper. For a touch of brightness, you can even add a squeeze of fresh lemon juice just before serving. These finishing touches highlight the spring flavors and make Asparagus Ravioli with Sausage and Peas look restaurant-worthy.
Side Dishes
This dish pairs beautifully with a simple green salad tossed in a light vinaigrette, or a side of crusty Italian bread to mop up every last bit of sauce. Roasted vegetables or a classic Caprese salad are also lovely accompaniments—choose sides that keep things fresh and vibrant.
Creative Ways to Present
Serve Asparagus Ravioli with Sausage and Peas in shallow bowls for that cozy trattoria feel, or plate it family-style on a large platter for everyone to dig in. For a special touch, drizzle a bit of high-quality olive oil over the finished dish, or nestle the ravioli on a bed of baby arugula for extra color and texture.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer Asparagus Ravioli with Sausage and Peas to an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making for a delicious next-day lunch or dinner.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze leftover portions in a freezer-safe container for up to one month. For best results, thaw overnight in the fridge before reheating gently to preserve the creamy texture.
Reheating
Reheat leftovers in a skillet over low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce as needed. Stir gently until the ravioli is heated through. You can also microwave individual portions, but the stovetop method keeps the sauce at its best.
FAQs
Can I use a different type of sausage?
Absolutely! You can swap in turkey sausage, chicken sausage, or even a plant-based sausage for a lighter or different flavor profile. Just make sure to remove any casings and crumble it as it cooks for the best texture in your Asparagus Ravioli with Sausage and Peas.
What if I can’t find cheese ravioli?
No worries—tortellini or another filled pasta will work wonderfully. Even plain pasta like penne or farfalle can be used, though the cheesy bite of ravioli really makes Asparagus Ravioli with Sausage and Peas special.
Can I make Asparagus Ravioli with Sausage and Peas ahead of time?
You can prep the sauce and cook the ravioli ahead, storing them separately in the fridge. When ready to serve, gently reheat the sauce and toss with the ravioli for a quick, fresh-tasting meal.
How can I make this dish vegetarian?
Skip the sausage and add extra asparagus, peas, or even mushrooms for a hearty vegetarian version. You can also use a plant-based sausage to keep the same flavor profile while making Asparagus Ravioli with Sausage and Peas meat-free.
Is there a way to make this recipe lighter?
Definitely! Use half-and-half instead of heavy cream and opt for turkey or chicken sausage. You’ll still get a creamy, comforting sauce with fewer calories—perfect for a lighter spin on Asparagus Ravioli with Sausage and Peas.
Final Thoughts
There’s nothing quite like gathering around the table to dig into a bowl of Asparagus Ravioli with Sausage and Peas. This recipe is pure comfort with a touch of springtime flair, and it’s just waiting to become a favorite in your kitchen. Give it a try, and share the joy of creamy, flavorful pasta with the people you love!
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Asparagus Ravioli with Sausage and Peas Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious asparagus ravioli with savory Italian sausage, tender peas, and a creamy Parmesan sauce, perfect for a comforting yet elegant spring pasta dish.
Ingredients
Ravioli and Protein
- 1 package (20 oz) refrigerated cheese ravioli
- 1 lb Italian sausage, casings removed
Vegetables
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 cloves garlic, minced
Liquids and Dairy
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings and Herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil and cook the cheese ravioli according to the package instructions. Once cooked, drain the ravioli and set aside carefully to avoid sticking.
- Brown the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Continue to cook for about 6 to 7 minutes until the sausage is browned and fully cooked through.
- Sauté Garlic and Vegetables: Stir in the minced garlic and sauté for 1 minute until fragrant. Add the asparagus pieces and cook for about 3 minutes until they are tender-crisp. Then, stir in the frozen peas to combine.
- Make the Sauce: Pour in the chicken broth and heavy cream. Allow the mixture to simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce slightly thickens. Then, stir in the grated Parmesan cheese along with salt and black pepper to season the sauce.
- Combine with Ravioli: Add the cooked ravioli into the skillet with the sauce and gently toss everything to coat the ravioli evenly without breaking them apart.
- Garnish and Serve: Remove the skillet from heat. Sprinkle the chopped fresh parsley over the dish for a fresh, herbaceous finish. Serve immediately while warm.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce richness and calories.
- Use turkey sausage or chicken sausage as a leaner meat alternative to Italian pork sausage.
- This recipe can be easily adapted to use tortellini or other stuffed pastas if preferred.
- Be careful when tossing the cooked ravioli in the sauce to avoid tearing the delicate pasta pockets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 120 mg
