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
Scale
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
