Description
Delight in this delicious Asparagus Ravioli with Sausage and Peas, a quick and flavorful meal perfect for any weeknight. Tender fresh asparagus ravioli is combined with savory Italian sausage, sweet peas, and a simple buttery garlic sauce, finished with a sprinkle of Parmesan cheese and fresh parsley for a satisfying pasta dish ready in just 30 minutes.
Ingredients
Scale
Ravioli
- 1 package fresh asparagus ravioli (or homemade)
Meat and Vegetables
- 1 lb Italian sausage (bulk or casing removed)
- 1 cup frozen peas (or fresh, if preferred)
Sauce and Seasonings
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the ravioli: Prepare the asparagus ravioli according to the package instructions. Once cooked, drain the ravioli, reserving 1/4 cup of the pasta water for later use, then set the ravioli aside.
- Brown the sausage: While the ravioli cooks, heat a large skillet over medium heat. Add the Italian sausage, breaking it up as it cooks, and sauté for about 5 to 7 minutes until browned and fully cooked. Remove any excess fat from the skillet if necessary.
- Sauté garlic and red pepper flakes: Add the minced garlic and optional red pepper flakes to the sausage in the skillet. Cook together for an additional 1 to 2 minutes until fragrant.
- Add peas: Stir in the peas, cooking for another 2 minutes until they are warmed through.
- Combine ravioli and sauce: Add the cooked ravioli back into the skillet, along with the butter and reserved pasta water. Toss everything gently to combine and to coat the ravioli evenly in the buttery sauce. Season with salt and pepper to your liking.
- Finish with cheese and garnish: Sprinkle the grated Parmesan cheese over the top and garnish with chopped fresh parsley.
- Serve and enjoy: Serve this flavorful dish immediately for the best taste and texture.
Notes
- You can substitute fresh peas for frozen if preferred; just adjust cooking time accordingly.
- If you like more heat, increase the amount of red pepper flakes or add a pinch of crushed chili.
- For a lighter version, use turkey sausage instead of traditional Italian sausage.
- Reserve the pasta water carefully—it helps create a silky sauce that clings to the ravioli.
- This dish pairs well with a crisp green salad and a glass of white wine.
