Description
A delicious and comforting dish featuring fresh asparagus ravioli tossed with savory Italian sausage, sweet peas, garlic, and a buttery Parmesan sauce, garnished with fresh parsley. Ready in just 30 minutes, this recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 package fresh asparagus ravioli (or homemade)
- 1 lb Italian sausage (bulk or casing removed)
- 1 cup frozen peas (or fresh, if preferred)
- 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 Ravioli: Prepare the asparagus ravioli according to the package instructions until al dente. Drain well, reserving 1/4 cup of the pasta cooking water, then set the ravioli aside.
- Cook Sausage: In a large skillet over medium heat, add the Italian sausage. Cook, breaking it up with a spoon, until browned and fully cooked, about 5 to 7 minutes. Remove any excess fat from the skillet if necessary.
- Sauté Garlic and Spices: Add the minced garlic and red pepper flakes (if using) to the cooked sausage. Stir and cook for 1 to 2 minutes until the garlic is fragrant.
- Add Peas: Stir in the peas and cook for another 2 minutes until they are heated through and tender.
- Combine Ravioli and Sauce: Add the cooked ravioli back into the skillet. Add the butter and the reserved pasta water. Toss gently to coat the ravioli in the buttery sauce and to combine all ingredients evenly. Season with salt and freshly ground pepper to taste.
- Finish with Cheese and Garnish: Sprinkle grated Parmesan cheese over the top and stir briefly to melt slightly. Garnish with freshly chopped parsley.
- Serve: Serve the asparagus ravioli immediately while warm and enjoy your flavorful dish.
Notes
- You can use either frozen or fresh peas depending on availability.
- If you prefer less heat, omit the red pepper flakes.
- For homemade ravioli, ensure they are sealed well to prevent filling loss.
- Reserve pasta water is important to help create a smooth sauce that clings to the ravioli.
- Use good-quality Parmesan cheese for best flavor.
- Leftovers can be refrigerated and gently reheated on the stovetop or microwave.
