Sausage and Cheese Ravioli Saute' WITH PEARS!
"Delicious!! I used a sweet sausage which combines SO well with the pears, asparagus, and mushrooms! This is a Publix Aprons recipe, but I lost the card so I'm copying my friend's.
PS, It won't look like enough liquid to cook the pasta, but it works. We had to cook things a little longer than the recipe says, but not by very much. Also, gorgonzola cheese is not my favorite, but it works PERFECTLY with this recipe!"
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 dish
- Serves:
- 4
ingredients
- 2 bartlett pears
- 1⁄2 lb fresh asparagus spear
- 2 links Italian chicken sausage or 6 ounces Italian chicken sausage
- 2 tablespoons canola oil
- 8 ounces baby portabella mushrooms (pre-sliced)
- 1 cup white wine
- 1 (9 ounce) package mushroom ravioli
- 2 tablespoons garlic and herb butter
- 4 ounces crumbled gorgonzola
- 1⁄4 teaspoon pepper (optional)
directions
- Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup).
- Cut asparagus into bite-size pieces, removing tough root end.
- Cut sausage into bite size pieces.
- Preheat large saute pan on Med-high 2-3 minutes. Place oil in the pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 more minute.
- Reduce heat on pan to Med. 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 if desired and serve.
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RECIPE SUBMITTED BY
<p>Since I grew up with a chef for a father, everyone assumed that I knew how to cook too. Sure, I had picked up a lot of tips, but when I moved out on my own, I realized I didn't know how to make very much at all! After all, my dad did all the cooking and he was pretty territorial about his kitchen. Luckily, he instilled a sense of culinary adventure in me, so I'm not afraid to try much. I once went an entire month where I added cinnamon to <em><span style=text-decoration: underline;>everything</span><span style=font-style: normal;>, just to see how it would all turn out.</span></em> (Consequently, did you know that cinnamon goes <em>really</em> well on ice cream, scrambled eggs, and pizza? No joke! <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /> ) Now, I'm not too shabby of a cook, although there's still one thing that holds me back: lack of tools! No grill, no food processor, no crock pot, etc. - it really limits the recipes I can make. But oh well! There's still a lot of adventure to be had. ^_~ </p>
