This is the main content.
Sausage and Cheese Ravioli Sauté
Recipes
Sausage and Cheese Ravioli Sauté
4 servings
20 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 presliced 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
  • ¼ teaspoon pepper

Prep

    • Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (½ cup).
    • Cut asparagus into bite-size pieces, removing tough root end.
    • Cut sausage into bite-size pieces (wash hands).

Steps

    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 slightly browned. Add the chopped pear; cook 1 more minute.
    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.

Amount per ¼ recipe serving: Calories 520, Total Fat 28g, Sat Fat 13g, Trans Fat 0g, Chol 105mg, Sodium 1120mg, Total Carb 34g, Fiber 6g, Sugars 9g, Protein 24g, Calc 30%, Vitamin A 25%, Vitamin C 15%, Iron 15%