Name: Asparagus Ravioli with Sausage and Peas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 18 oz refrigerated asparagus ravioli; 1 tablespoon olive oil; 8 oz Italian sausage (casings removed); 2 cloves garlic (minced); 1 cup frozen peas (thawed); 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; Salt and black pepper to taste; 1 tablespoon fresh lemon juice; Chopped fresh parsley or basil for garnish

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If you’re after a dinner that feels both gourmet and comforting, Asparagus Ravioli with Sausage and Peas will steal your heart in just one bite. This luscious Italian-inspired dish wraps delicate asparagus ravioli in a velvety cream sauce, punctuated with savory sausage and fresh bursts of sweet peas. Ready in under 30 minutes, it’s your secret weapon for effortless elegance on a busy weeknight or impressing friends at your next dinner party. Trust me: once you experience the harmony of flavors and textures, you’ll want this recipe on repeat.

Asparagus Ravioli with Sausage and Peas Recipe - Recipe Image

Ingredients You’ll Need

Putting together Asparagus Ravioli with Sausage and Peas is a breeze, and each ingredient brings something special to the table. From rich sausage to fresh herbs, these components create layers of flavor, color, and creaminess you’ll absolutely love.

Asparagus ravioli (18 oz): The star of our show—its delicate filling adds a springtime touch to every bite.
Olive oil (1 tablespoon): For sautéing the sausage and building a rich base of flavor.
Italian sausage (8 oz, casings removed): This gives our sauce its savory depth and a hint of spice—choose sweet or spicy based on your mood.
Garlic (2 cloves, minced): Essential for infusing the sauce with irresistible aroma and warmth.
Frozen peas (1 cup, thawed): Add bright color and sweet pops of flavor, making the whole dish feel fresh and lively.
Heavy cream (1/2 cup): Creates a dreamy, silky sauce that brings everything together.
Parmesan cheese (1/4 cup, grated): Adds salty, nutty notes and a beautiful finish to the sauce.
Salt and black pepper (to taste): A little seasoning goes a long way here—taste and tweak to perfection.
Fresh lemon juice (1 tablespoon): A splash of lemon brightens the dish, balancing the rich, creamy components.
Chopped fresh parsley or basil (for garnish): Finish with a flourish of green and a hit of fresh herbal flavor.

How to Make Asparagus Ravioli with Sausage and Peas

Step 1: Cook the Ravioli

Set a large pot of salted water to boil and cook your asparagus ravioli according to the package instructions, usually just a few minutes until they’re tender and floating. Drain them gently and set aside, but don’t rinse—they’ll hold on to the sauce better that way.

Step 2: Sauté the Sausage

While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up as it cooks for about 5 to 7 minutes. You want golden, crispy edges and no pink left. The sausage sets the dish’s flavor foundation, so give it time to develop those little brown bits.

Step 3: Add the Garlic and Peas

Drop in the minced garlic and sauté for about a minute until it’s fragrant—nothing compares to the smell of garlic hitting hot oil! Next, stir in your thawed peas and cook for an additional 2 minutes. The peas will become tender and vibrant, waking up your whole skillet.

Step 4: Make the Cream Sauce

Lower the heat and pour in the heavy cream, gently bringing it to a simmer. Stir in the grated Parmesan, fresh lemon juice, and season the sauce generously with salt and black pepper. The cheese melts into the cream for a luscious, silky finish that clings to every piece of ravioli.

Step 5: Combine and Finish

Add the cooked asparagus ravioli into the skillet with your sauce, gently tossing to coat each piece without breaking them. Let them heat together for a minute or two so all the flavors meld. Then sprinkle your fresh parsley or basil over the top and serve immediately—pure perfection!

How to Serve Asparagus Ravioli with Sausage and Peas

Garnishes

For that restaurant-worthy finish to Asparagus Ravioli with Sausage and Peas, don’t skip the garnish. A scattering of chopped fresh parsley or basil adds freshness and a touch of color. If you’re feeling fancy, add a little more grated Parmesan and a crack of black pepper just before serving.

Side Dishes

This dish is rich and satisfying on its own, but if you want to round out the meal, pair it with a simple green salad tossed in lemon vinaigrette. Warm, crusty bread is perfect for mopping up that dreamy cream sauce, so set out a loaf and watch the smiles appear.

Creative Ways to Present

Need to make Asparagus Ravioli with Sausage and Peas extra special for guests? Serve it in shallow pasta bowls with a twist of lemon zest on top, or plate individual servings atop a bed of wilted spinach for added color and flavor. Tiny edible flowers or microgreens can add a festive touch, especially for spring celebrations.

Make Ahead and Storage

Storing Leftovers

If you have extra Asparagus Ravioli with Sausage and Peas, refrigerate them in an airtight container. The sauce may thicken as it cools, but the flavors only deepen, making leftovers just as tempting the next day.

Freezing

To freeze, transfer cooled portions to a freezer-safe bag or container. For best results, freeze the sauce and ravioli separately if possible, preventing the pasta from absorbing too much sauce and losing texture. Frozen leftovers will keep for up to two months.

Reheating

Gently reheat Asparagus Ravioli with Sausage and Peas on the stovetop over low heat, adding a splash of cream or milk to loosen up the sauce. Stir carefully to avoid breaking up the ravioli. The microwave works in a pinch, but covering the bowl will help preserve moisture.

FAQs

Can I use a different type Main Course

Absolutely! Cheese or spinach-filled ravioli work wonderfully with this recipe. If you miss the asparagus flavor, simply add sautéed asparagus to the sauce before tossing in the pasta. The beauty of Asparagus Ravioli with Sausage and Peas is its flexibility.

Is there a lighter way to make the cream sauce?

Yes, you can swap out heavy cream for half-and-half or even whole milk for a lighter result. The sauce will be a bit less rich but still delicious, especially with the touch of lemon and Parmesan keeping things bright and flavorful.

What’s the best sausage to use for this dish?

I love using Italian sausage—either sweet or spicy, depending on your preference. You can use pork or chicken sausage. Just make sure to remove the casings so you can crumble and brown it for maximum flavor in every bite of your Asparagus Ravioli with Sausage and Peas.

Can I make this dish vegetarian?

Definitely! Skip the sausage and start by sautéing the garlic, then add the peas and proceed with the recipe. A touch of smoked paprika or some sun-dried tomatoes can boost the savory flavor, ensuring that Asparagus Ravioli with Sausage and Peas still feels hearty and full-bodied.

How do I make this meal gluten free?

Look for gluten-free ravioli options at your local grocery store, as many brands now make them with delicious fillings. Double-check that your other ingredients (especially sausage) are gluten free, and you can enjoy all the creamy, springy goodness without worry.

Final Thoughts

You’re going to feel like a rockstar in the kitchen once you serve up Asparagus Ravioli with Sausage and Peas—even if it’s just a regular Tuesday night. Try it once, and you’ll see why it’s one of my favorite quick-but-fancy meals, packed with irresistible flavors and stunning colors. Gather your ingredients and treat yourself to something special tonight!

Asparagus Ravioli with Sausage and Peas Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the richness of this creamy and savory Asparagus Ravioli with Sausage and Peas. This Italian-inspired dish brings together the flavors of asparagus-filled ravioli, seasoned Italian sausage, sweet peas, and a luscious Parmesan cream sauce. Perfect for a cozy dinner at home.

Ingredients

Scale

Asparagus Ravioli:

18 oz refrigerated asparagus ravioli

Sauce:

1 tablespoon olive oil
8 oz Italian sausage (casings removed)
2 cloves garlic (minced)
1 cup frozen peas (thawed)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1 tablespoon fresh lemon juice
Chopped fresh parsley or basil for garnish

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Instructions

Cook the Ravioli: Prepare the ravioli according to package instructions. Drain and set aside.
Sear the Sausage: In a skillet, heat olive oil and cook sausage until browned. Add garlic, then peas, and sauté.
Make the Sauce: Pour in cream, Parmesan, lemon juice, salt, and pepper. Toss in cooked ravioli and heat through.
Finish and Serve: Garnish with herbs before serving.