Description
A delicious and comforting dish featuring fresh asparagus ravioli combined with savory Italian sausage and sweet peas, all tossed in a buttery garlic sauce and topped with Parmesan cheese and fresh parsley. Perfect for a quick and satisfying 30-minute meal.
Ingredients
Scale
Ravioli
- 1 package of fresh asparagus ravioli (or homemade)
Sausage and Vegetables
- 1 lb Italian sausage (bulk or casing removed)
- 1 cup frozen peas (or fresh, if preferred)
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
Sauce
- 3 tbsp unsalted butter
- 1/4 cup reserved pasta water
Finishing
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the ravioli: Prepare the ravioli according to the package instructions. Once cooked, drain well, reserving 1/4 cup of the pasta cooking water for later use, then set the ravioli aside.
- Brown the sausage: While ravioli is cooking, heat a large skillet over medium heat. Add the Italian sausage and cook until browned and crumbled, about 5 to 7 minutes. If there is excess fat, drain it from the pan.
- Sauté aromatics: Add minced garlic and red pepper flakes (if using) to the browned sausage. Cook for an additional 1 to 2 minutes until the garlic is fragrant and softened.
- Add peas: Stir in the peas and cook for about 2 minutes more until they are warmed through and tender.
- Combine ravioli and sauce: Add the cooked ravioli back to the skillet. Stir in the butter and reserved pasta water, tossing gently to coat the ravioli evenly with the sauce. Season with salt and pepper to taste.
- Finish with cheese and garnish: Sprinkle grated Parmesan cheese over the top and toss lightly if desired. Garnish with freshly chopped parsley.
- Serve: Serve the asparagus ravioli with sausage and peas immediately while warm and enjoy your flavorful meal.
Notes
- Use fresh or homemade asparagus ravioli for the best flavor and texture.
- Remove sausage casing for easier crumbling and a more uniform mix.
- Reserve pasta water adds moisture and helps the sauce cling to the ravioli.
- Adjust red pepper flakes according to your heat preference or omit if sensitive to spice.
- Fresh peas can be substituted for frozen peas when in season.
- Use freshly grated Parmesan for optimal taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
