Asparagus Ravioli with Sausage and Peas

This dish feels like a warm hug in a bowl—comforting, creamy, and just fancy enough to impress without actually being fussy. Asparagus Ravioli with Sausage and Peas is one of those easy weeknight wonders that delivers restaurant-level flavor in under 30 minutes. You’ve got plump, cheesy ravioli, savory sausage, bright green peas, and tender asparagus all tossed in a dreamy, garlicky sauce. Trust me, this one’s a game-changer.

Why You’ll Love Asparagus Ravioli with Sausage and Peas

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: It works for a quick Tuesday dinner or a date-night meal when you want to feel a little fancy without breaking a sweat.

Budget-Friendly: Uses fresh and frozen staples—hello, pantry win.

Quick and Easy: You’ll be twirling your fork in creamy goodness in no time, even if you’re not a kitchen pro.

Customizable: Swap in chicken sausage, try a different veggie, or add a splash of white wine—this dish is down for whatever.

Crowd-Pleasing: It’s creamy, cheesy, and totally satisfying. Even picky eaters can’t resist it.

Ingredients in Asparagus Ravioli with Sausage and Peas

Here’s what goes into this weeknight pasta magic:

Cheese Ravioli

Fresh or frozen—use whatever you love. It’s the comforting base that ties the whole dish together.

Italian Sausage

Mild or spicy, your call! Crumbled sausage adds so much depth and savory flavor.

Asparagus

Tender spring asparagus gives this dish a fresh, slightly crisp contrast.

Green Peas

Frozen peas bring a pop of color and a touch of sweetness that balances the richness.

Garlic

A few cloves go a long way in layering up that crave-worthy flavor.

Olive Oil or Butter

For sautéing and adding a silky finish to the sauce.

Parmesan Cheese

Grated fresh is best! It melts right into the sauce and gives it a creamy, nutty kick.

Heavy Cream (optional)

Just a splash turns the pan juices into a light, velvety sauce.

Salt & Black Pepper

To bring out all the savory notes.

Instructions

Cook the Ravioli

Bring a pot of salted water to a boil. Cook the ravioli according to package directions, then drain and set aside. Don’t forget to save a splash of the pasta water—it’s liquid gold for your sauce.

Brown the Sausage

In a large skillet over medium heat, cook the sausage until browned and cooked through, breaking it up with a spatula as it cooks.

Sauté the Veggies

Add olive oil or butter to the pan, then toss in minced garlic. Sauté until fragrant. Add the asparagus and cook for 3–4 minutes until just tender. Stir in the peas and cook another minute.

Bring It Together

Return the cooked ravioli to the pan. Add a splash of pasta water and, if using, a drizzle of cream. Toss everything gently to combine, letting the flavors meld for a couple minutes.

Add the Finishing Touches

Sprinkle in freshly grated Parmesan and stir until it melts into a creamy coating. Season with salt and black pepper to taste.

Serve and Savor

Dish it up while it’s warm, with extra Parmesan and cracked pepper on top. A sprinkle of lemon zest or fresh herbs wouldn’t hurt either.

Nutrition Facts

Servings: 4
Calories per serving: Approx. 540
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

How to Serve Asparagus Ravioli with Sausage and Peas

• With garlic bread: Because carbs on carbs = joy.
• Alongside a green salad: Something light and lemony works beautifully.
• As a main dish: It’s hearty enough to stand alone, especially when topped with a little fresh basil or shaved Parmesan.
• With white wine: A crisp Pinot Grigio or Sauvignon Blanc pairs like a dream.

Additional Tips

• Don’t overcook the asparagus—you want it tender-crisp, not mushy.
• Save pasta water—it’s key to bringing the sauce together.
• Make it lighter by skipping the cream and using olive oil instead.
• Spice it up with red pepper flakes if you like a little heat.
• Prep ahead by chopping veggies and grating cheese in advance.

FAQ Section

Q1: Can I use a different type of ravioli?
A1: Absolutely! Spinach and ricotta, mushroom, or even meat-stuffed work great here.

Q2: What if I don’t eat pork?
A2: Chicken or turkey sausage are great substitutes.

Q3: Can I make it vegetarian?
A3: Skip the sausage and add mushrooms or white beans for a satisfying meatless version.

Q4: Can I use frozen asparagus?
A4: You can, but fresh gives the best texture. If using frozen, thaw and drain well.

Q5: How do I store leftovers?
A5: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.

Q6: Can I freeze this dish?
A6: It’s best fresh, but you can freeze it. Thaw overnight and reheat with a splash of cream or water.

Q7: What’s a good cream alternative?
A7: Try half-and-half, milk, or a splash of Greek yogurt for a lighter sauce.

Q8: Can I add more veggies?
A8: Yes! Spinach, mushrooms, or zucchini all work well here.

Q9: What herbs go well with this?
A9: Fresh basil, thyme, or parsley are all perfect finishing touches.

Q10: Can I make this gluten-free?
A10: Use gluten-free ravioli and double-check sausage ingredients.

Final Thoughts

Asparagus Ravioli with Sausage and Peas is one of those easygoing, feel-good meals that feels a little special—but is secretly a breeze to make. It’s comforting, flavorful, and oh-so-satisfying. Perfect for busy weeknights, spring brunches, or anytime you need a dinner that feels like a warm hug. You’ve gotta try this one—it’s a keeper.

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