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Creamy Asparagus Ravioli with Sausage and Peas.
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5 from 6 votes

Creamy Asparagus Ravioli with Sausage and Peas

Creamy Asparagus Ravioli with Sausage and Peas brings out the best in that seasonal spring asparagus! With a simple cream sauce, this delicious dinner is fancy looking but ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 915kcal

Ingredients

  • 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
  • ½ pound bulk Italian sausage
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup frozen peas
  • ½ teaspoon kosher salt
  • 6 grinds fresh black pepper
  • 3 sprigs fresh thyme optional
  • cup Parmesan cheese grated (plus more for topping)

Instructions

  • In the time it takes to boil water and cook the pasta and asparagus in one pot, you can make the sauce in another. Set a large pot of water to boil over high heat. Preheat a large skillet or Dutch oven over medium heat and brown the sausage until fully cooked, about 7 to 9 minutes.
  • Meanwhile, when the water is boiling, add a good pinch of salt and add your ravioli AND the cut up asparagus and cook together for 3 to 5 minutes. Check your package cooking instructions, mine was 3 minutes but it took a bit longer with the asparagus. Taste one to check. BEFORE DRAINING, pull out about a cup of the starchy cooking liquid and reserve it for the sauce. You can do this with a coffee mug, a ladle, or a measuring cup.
  • When the sausage is fully browned, stir in the garlic. Then add the cream and let it simmer and reduce over low heat while your pasta and asparagus finish cooking, about 5 minutes. Stir occasionally, it can bubble a little but should not be boiling.
  • When the cream has thickened a bit, add the frozen peas, salt, pepper, the leaves off of 2 or 3 sprigs of thyme, half of the Parmesan cheese, and about ½ cup of the starchy cooking liquid. Stir well to combine, keeping it over low heat to continue thickening the sauce.
  • Add the drained pasta and asparagus to the sauce and stir well to combine over low heat. You can add more of the pasta water as needed if your sauce becomes too dry. Top with the rest of the Parmesan cheese and more thyme leaves to garnish and serve.

Notes

  • I use an 18oz Family Style package of Rana Mozzarella Cheese Ravioli.  
  • Save that Starchy Pasta Water!  Adding a bit of the starchy cooking water is a secret ingredient of sauce making. It stretches your cream, keeping the sauce light and helps it coat your pasta.

Nutrition

Calories: 915kcal | Carbohydrates: 66g | Protein: 36g | Fat: 57g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 185mg | Sodium: 1647mg | Potassium: 556mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2118IU | Vitamin C: 24mg | Calcium: 223mg | Iron: 17mg