Monday, October 21, 2013
Sausage and Cheese Ravioli Saute
This was a recipe being demo-ed at Publix a few weeks ago. Even as a grocery store sample, I couldn't believe how really good it was. I grabbed the recipe but didn't really look at it until I decided to make it last week.
When I looked at the ingredients I thought they surely must have made a few substitutions when they made it. I went by again and asked and they told me they prepared it just as instructed. On paper I simply couldn't see how this was going to come together, but that sample was so good I forged ahead.
This is absolutely going into my Top Five favorite pasta dishes. It tastes so decadently delicious but in reality, it's not nearly as sinful as you would think. I used chicken sausage and reduced-fat gorgonzola, yet it tastes like it is full of cream. I couldn't figure out the use of the pears, but they simlpy add another depth of flavor and texture . If you are a fan of mushrooms, gorgonzola, and asparagus, I hope you'll give this a try. I served it with their suggested simple green salad which I'll post tomorrow.
NOTE: The ravioli they/I used is the fresh pasta found in the dairy section. If you can't find a cheese-filled pasta with mushrooms, a plain cheese ravioli would be an adequate substitution.
SAUSAGE and CHEESE RAVIOLI SAUTE (4 servings)
2 Bartlett pears, 1 pear coarsely chopped, 1 pear coarsely grated
1/2 lb fresh asparagus spears, tough ends removed, cut into bite-sized pieces
2 links chicken (or pork) Italian sausage, mild or hot, your choice (6 oz), cut into bite-sized pieces
2 Tbsp canola oil
8 oz pre-sliced baby portabellas
1 cup white wine (or chicken stock)
1 package (8-9 oz) cheese-filled pasta with mushrooms
2 Tbsp herb garlic butter (or used regular butter with a bit of minced garlic)
4 oz crumbled gorgonzola cheese
1/4 tsp pepper
Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 minute more.
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 two-thirds.
Remove pan from heat; stir in butter and cheese until well blended. Sprinkle with pepper and serve.
Recipe Source: www.publix.com/aprons