Description
Creamy Asparagus Ravioli with Sausage and Peas is a quick and elegant dinner that brings the fresh flavors of spring to your table. The combination of tender ravioli, asparagus, savory sausage, and creamy sauce makes for a delicious and satisfying meal in just 20 minutes.
Ingredients
Units
Scale
- 18 ounces cheese ravioli (refrigerated) (Reserve 1 cup of the cooking water before draining)
- 1 pound asparagus, ends trimmed and discarded, spears cut at an angle in large pieces
- 1/2 pound bulk Italian sausage
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup frozen peas
- 1/2 teaspoon kosher salt
- 6 grinds fresh black pepper
- 3 sprigs fresh thyme (optional)
- 1/3 cup Parmesan cheese, grated (plus more for topping)
Instructions
- Bring a large pot of water to a boil over high heat. Preheat a large skillet or Dutch oven over medium heat and brown the sausage for 7-9 minutes, until fully cooked.
- Once the water is boiling, add a pinch of salt, then add ravioli and asparagus. Cook for 3-5 minutes (check the package for cooking time). Before draining, reserve 1 cup of the cooking water for the sauce.
- While the pasta cooks, stir the minced garlic into the browned sausage. Add the heavy cream and simmer over low heat for 5 minutes, stirring occasionally.
- Once the cream has thickened, add the frozen peas, salt, pepper, thyme leaves, half of the Parmesan cheese, and ½ cup of the reserved pasta water. Stir well to combine and continue simmering over low heat.
- Add the drained ravioli and asparagus to the sauce, stirring gently to combine. If the sauce gets too dry, add more reserved pasta water. Top with the remaining Parmesan cheese and fresh thyme leaves for garnish. Serve warm.
Notes
- This dish can be made with any type of ravioli, but cheese ravioli works best for pairing with the creamy sauce.
- If fresh thyme isn’t available, dried thyme can be used in place of the fresh sprigs.
Nutrition
- Serving Size: 1 serving
- Calories: 915
- Sugar: 8g
- Sodium: 820mg
- Fat: 53g
- Saturated Fat: 22g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg