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Sausage and Cheese Ravioli Sauté
Recipes
Sausage and Cheese Ravioli Sauté
4 servings
25 minutes total

Ingredients

  • 2 fresh pears
  • ½ lb fresh asparagus spears
  • 2 links chicken (or pork) Italian sausage (about 6 oz)
  • 2 tablespoons canola oil
  • 8 oz sliced fresh baby portabella mushrooms
  • 1 cup dry white wine (or chicken stock)
  • 1 package refrigerated cheese and mushroom ravioli (8–10 oz)
  • 2 tablespoons garlic-herb butter
  • 4 oz crumbled Gorgonzola cheese
  • ¼ teaspoon pepper

Steps

    1. Chop 1 pear coarsely (1 cup); grate remaining pear coarsely (½ cup). Cut asparagus into bite-size pieces, discarding tough root ends. Cut sausages into bite-size pieces (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sausages and mushrooms; cook and stir 2–3 minutes until slightly browned. Add chopped pears; cook 1 more minute.
    3. Reduce heat to medium. Stir in wine, grated pears, asparagus, and ravioli; simmer 3–4 minutes until pasta is tender, sausage is 165°F, and liquid has reduced by about two-thirds.
    4. Remove pan from heat; stir in butter and cheese until melted and blended. Sprinkle with pepper and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 560, Total Fat 29g, Sat Fat 13g, Trans Fat 0g, Chol 110mg, Sodium 1040mg, Total Carb 44g, Fiber 7g, Total Sugar 14g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 20%, Iron 15%, Potassium 15%