Sausage and Cheese Ravioli Sauté
- Total Time:
- Active Time:
2 Bartlett pears
1/2 lb fresh asparagus spears
2 links chicken (or pork) Italian sausage (6 oz)
2 tablespoons canola oil
8 oz pre-sliced baby portabellas
1 cup white wine (or chicken stock)
1 package cheese-filled pasta with mushrooms (8-9 oz)
2 tablespoons herb garlic butter
4 oz crumbled gorgonzola cheese
1/4 teaspoon pepper
1. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 minute more.
2. Reduce heat on pan to medium. Stir in wine, grated pear, asparagus, and pasta; simmer 3-4 minutes or until pasta is tender and wine has reduced by about two-thirds.
3. Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper and serve.
CALORIES (per 1/4 recipe) 530kcal; FAT 28g; CHOL 105mg; SODIUM 1230mg; CARB 38g; FIBER 7g; PROTEIN 24g; VIT A 25%; VIT C 15%; CALC 25%; IRON 15%