Hey all– We are finally having a real winter here! After all the hot days of autumn when we were all longing just to slip on a sweater… It’s cold! and even rainy! My drought stricken yard has been gulping down all this water. There’s fires in the fireplace and big pots of soup and sweaters, layers of sweaters! I’m loving it.
And when it turns cold, pasta seems to be so warm and filling. Loved this recipe for how quick it all goes together. With a kale salad and a little tumbler of wine, it was just fine.
RAVIOLI WITH SAUSAGE & BRUSSELS SPROUTS
1 pound fresh cheese ravioli
3 tab olive oil, divided
1/2 pound mild Italian sausage*
12 oz. Brussel sprouts, end cut off and sliced thinly
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/2 cup chicken broth
Grated parmesan romano
Cook the ravioli according to the instructions on the package. Drain and rinse.
While that’s cooking, heat a skillet with 1 tab. of the olive oil. The drop in the sausage, chopping it to small bits as it browns– should cook about 5 minutes.
Then add in the chopped Brussel sprouts, garlic and and salt & pepper. Cook one minutes more. Pour in the chicken broth and simmer on low for 2 or 3 minutes.
Layer the ravioli on a pretty plate, topped with the sausage and Brussel sprouts. Sprinkle on a dusting of parmesan and it’s ready to eat!
*I used mild turkey sausage, but you can go for the hot sausage if you’re braver than I am.