In this Italian Sausage Brussels Sprout Ravioli, sautéed shallots, garlic and cooked mild Italian sausage tossed with oven-roasted Brussels sprouts and cheese filled ravioli in white wine and broth-y sauce. Finish with a sprinkling of freshly grated Parmesan cheese, toasted pine nuts and parsley. Serves 4 to 6 in about 35 minutes.
Me. This pasta. And TV basically sums up my weekend.
Oh and laundry, always laundry. This past weekend was chill, literally and figuratively. It was so cold the schools closed and we stayed inside and did absolutely nothing. Well, I binge-watched DVR’d episodes of Fixer Upper so I guess that’s something.
See? chill and chill.
Side Note: I so wish Chip and Joanna would come over and remodel and decorate my house – or at least my kitchen? Shiplap is my love language.
Speaking of love. THIS^^^^
I’ve made this Italian Sausage Brussels Sprout Ravioli at least a hundred times. I make it so much my family throws eye daggers at me if I even mention roasted Brussels sprouts. But me? I could eat it every single day.
It’s one of my go-to, busy night, what-should-I-make-for-dinner dinner. Not only because it’s easy AND delicious, but because it’s so versatile. You can make this with turkey Italian sausage (done it) and instead of Brussels sprouts you can roast up broccoli florets (done that too). I’ve made it with all kinds of sausage, veggie, wine and cheese swaps and each time this pasta dish is phenomenal.
Also, pairs excellent with a side of Fixer Upper – just sayin.
To Make this Italian Sausage Brussels sprout Ravioli You Will Need:
- brussels sprouts
- olive oil
- Italian sausage
- white wine
- low-sodium chicken broth
- cheese filled raviolis
- freshly grated Parmesan cheese
Preheat your oven to 400°. Place the halved Brussels onto a rimmed, metal baking sheet and drizzle with olive oil. Toss to coat, placing each one cut-side down onto the pan and sprinkle with a few pinches of kosher salt. Roast for 18 to 20 minutes or until beautifully roasted and caramelized.
I like to rotate the pan halfway through to ensure even roasting 😉.
Next bring a large pot of generously salted water to a boil.
Meanwhile, heat a large, deep-sided skillet on medium to medium-low and drizzle in a little olive oil. Sauté shallots, garlic with a pinch of kosher salt until just tender. Add in 2/3 pound of [bulk] mild or hot Italian sausage and use a wooden spoon to break it up into small crumbles. Fully cook the sausage until browned and no longer pink. You want some crispy brown bits stuck to the bottom of the pan.
Right now is when I would drop in the fresh raviolis (or wait for the water to come to a boil). Using fresh raviolis instead of frozen saves so much time. Typically they cook for 4-ish minutes, but follow the package directions and time it appropriately.
If you’re sausage is overly greasy and you need to drain it, go ahead and do so. Mine wasn’t so bad, so I skipped that step.
Once the Italian sausage is browned, pour in 2 tablespoons of white wine and use your wooden spoon to scrape the brown bits up off the bottom of the pan. Simmer for 2 to 3 minutes before pouring in 2/3 cup of low-sodium chicken broth. Stir, bring to a simmer and reduce to low.
Next add in the roasted Brussels and cooked raviolis.
Gently give it a toss to coat everything in the broth-y sauce and season with kosher salt, freshly ground black pepper and toss in roughly 2 tablespoons of toasted pine nuts before grating in a little of the fresh Parmesan cheese.
Give it one last toss before serving with more Parm, minced fresh parsley and more toasted pine nuts.
This pasta dish may not look like much, but it’s SO incredibly delicious. I love the toasted pine nuts with the roasted Brussels sprouts and, of course, the pasta! It doesn’t get much better than this!
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