Recipes
Sausage and Cheese Ravioli Sauté
4 servings
20 minutes total
Shopping list
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
- 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.
- 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.
- 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%