Welcome to a culinary journey that promises comfort, flavor, and an incredibly satisfying meal: Italian Sausage Brussels Sprout Ravioli. This delightful pasta dish masterfully combines the savory depth of mild Italian sausage with the earthy sweetness of oven-roasted Brussels sprouts, all tossed with tender cheese-filled ravioli in a luscious white wine and broth-based sauce. Finished with a generous sprinkle of freshly grated Parmesan cheese, crunchy toasted pine nuts, and vibrant fresh parsley, this recipe serves 4 to 6 people and can be on your table in approximately 35 minutes. It’s the perfect blend of sophistication and simplicity, making it an ideal choice for a busy weeknight or a relaxed weekend feast.
Unwinding with Comfort Food: My Weekend & This Perfect Pasta
There are weekends that call for adventure, and then there are those that simply beg for coziness. My last one fell squarely into the latter category – a truly “chill” experience, both in temperature and activity. The winter weather brought a delightful slowdown, closing schools and inviting us to embrace the quiet indoors. My chosen companions for this tranquil retreat? A marathon of Fixer Upper episodes on the DVR, a mountain of laundry (because some things never change!), and a heaping plate of this incredible Italian Sausage Brussels Sprout Ravioli.
Ah, the charm of Chip and Joanna Gaines! If only they could work their magic on my kitchen. A girl can dream, right? Shiplap, in my humble opinion, is more than just a design element; it’s a love language. And speaking of love, let’s talk about the real star of my cozy weekend: this pasta.
Why This Italian Sausage Brussels Sprout Ravioli is a Family Favorite (Mostly!)
I genuinely believe I’ve made this particular Italian Sausage Brussels Sprout Ravioli recipe at least a hundred times. It’s become such a staple in my kitchen that my family has developed a comical (and slightly dramatic) aversion to the mere mention of roasted Brussels sprouts. But for me? I could happily enjoy it every single day without complaint. It’s my ultimate go-to for those bustling busy nights, a foolproof answer to the eternal question, “What should I make for dinner?”
Its appeal isn’t just in its ease and incredible flavor; it’s also incredibly versatile. While the core recipe is stellar, it adapts beautifully to various tastes and pantry staples. I’ve successfully swapped in turkey Italian sausage for a lighter touch, and when Brussels sprouts aren’t available or preferred, roasted broccoli florets make an excellent substitute. This dish has seen countless permutations with different types of sausage, vegetables, wines, and cheese varieties, and each iteration has proven to be nothing short of phenomenal. It’s truly a chameleon of a meal, always delivering satisfying results.
And yes, it pairs perfectly with a side of Fixer Upper – trust me on this one.
Essential Ingredients for Your Italian Sausage Brussels Sprout Ravioli
Crafting this remarkable pasta dish requires a handful of fresh, high-quality ingredients that come together to create a symphony of flavors and textures. Here’s what you’ll need to gather:
- Fresh Brussels sprouts
- Good quality olive oil
- Shallots for a delicate onion flavor
- Fresh garlic, minced
- Your choice of mild or hot Italian sausage
- Dry white wine, perfect for deglazing and adding depth
- Low-sodium chicken broth
- Cheese-filled ravioli (fresh ones cook faster!)
- Freshly grated Parmesan cheese
- Toasted pine nuts for a delightful crunch
- Fresh parsley for a bright finish
- Kosher salt and freshly ground black pepper to taste
Step-by-Step Guide to Crafting This Delicious Pasta
1. Perfecting the Brussels Sprouts: Roasting to Caramelized Perfection
Begin by preheating your oven to 400℉ (or 200℃). This high heat is key to achieving that desirable crispy, caramelized exterior on your Brussels sprouts. While the oven heats, take your trimmed and halved Brussels sprouts and arrange them on a rimmed, metal baking sheet. Drizzle them generously with olive oil, then toss gently to ensure each sprout is lightly coated. For the best caramelization, place each sprout cut-side down on the pan. A few pinches of kosher salt will enhance their flavor. Roast for 18 to 20 minutes, or until they are beautifully tender-crisp and deeply golden brown. I always recommend rotating the pan halfway through the roasting process to guarantee even browning and consistent texture across all your sprouts.
2. Preparing Your Pasta & Building the Flavor Base
While your Brussels sprouts are roasting, bring a large pot of generously salted water to a rolling boil. This will be for your ravioli. Simultaneously, heat a large, deep-sided skillet over medium to medium-low heat. Add a touch of olive oil, then sauté the finely diced shallots and minced garlic with another pinch of kosher salt. Cook until they are fragrant and just tender, about 2-3 minutes. This aromatic base will infuse your entire dish with incredible flavor.
3. Browning the Italian Sausage
Add approximately 2/3 pound of bulk Italian sausage (choose mild or hot depending on your preference) to the skillet with the shallots and garlic. Use a wooden spoon to break up the sausage into small, even crumbles as it cooks. Continue cooking until the sausage is thoroughly browned and no longer pink. You’re aiming for some crispy, delicious brown bits to stick to the bottom of the pan – these are flavor gold!
At this point, if your salted water is boiling, it’s time to drop in your fresh ravioli. Fresh ravioli cooks incredibly quickly, often in about 4 minutes, significantly reducing your overall cooking time compared to frozen varieties. Always refer to your package directions for precise cooking times to ensure your ravioli is perfectly al dente.
4. Building the Luscious Sauce
Once your Italian sausage is beautifully browned, assess the amount of fat in the pan. If it seems excessively greasy, feel free to drain off any excess, though often, the rendered fat is desirable for flavor. Mine usually isn’t too bad, so I often skip this step. Now, pour in 2 tablespoons of dry white wine. Use your wooden spoon to vigorously scrape up all those wonderful browned bits from the bottom of the pan – this is called deglazing, and it adds immense depth of flavor to your sauce. Let it simmer for 2 to 3 minutes, allowing the alcohol to cook off and the flavors to concentrate. Next, pour in 2/3 cup of low-sodium chicken broth. Stir everything together, bring it to a gentle simmer, then reduce the heat to low to keep it warm.
5. Combining the Elements
With your sauce simmering gently, it’s time to bring all the components together. Carefully add your perfectly roasted Brussels sprouts into the skillet with the sausage and sauce.
Then, gently transfer your cooked ravioli from the pot directly into the skillet. A slotted spoon works well for this, allowing some of the pasta water to cling to the ravioli, which can help emulsify and thicken the sauce slightly.
6. Final Seasoning and Finishing Touches
Gently toss all the ingredients together in the skillet, ensuring the ravioli and Brussels sprouts are beautifully coated in the fragrant broth-y sauce. Season generously with kosher salt and freshly ground black pepper to taste. Now, add approximately 2 tablespoons of toasted pine nuts directly into the pan, followed by a generous grating of fresh Parmesan cheese. The warmth of the dish will begin to melt the cheese, creating an even more luxurious texture.
Serving Your Masterpiece
Give the dish one final gentle toss to ensure everything is perfectly integrated. Serve immediately, garnished with more freshly grated Parmesan cheese, a sprinkle of minced fresh parsley for brightness, and additional toasted pine nuts for extra crunch and visual appeal. While this pasta dish might appear deceptively simple, its flavors are complex and deeply satisfying. The combination of sweet, caramelized Brussels sprouts, the savory kick of Italian sausage, the delicate ravioli, and the nutty crunch of pine nuts is truly exceptional. It’s comfort food elevated, a meal that will leave you completely content.
Tips for Success & Variations
- Choosing Your Ravioli: While fresh ravioli is recommended for speed and texture, frozen ravioli can be used. Just be sure to adjust cooking times according to package instructions.
- Sausage Choices: Don’t limit yourself to just mild or hot Italian sausage. Try a sweet Italian sausage for a different flavor profile, or even a chicken or turkey Italian sausage for a leaner option.
- Veggie Swaps: Not a fan of Brussels sprouts? As mentioned, broccoli florets are an excellent alternative. You could also try asparagus spears, green beans, or even spinach (added at the end to wilt).
- Wine Alternatives: If you prefer not to cook with wine, an equal amount of chicken broth or even a splash of lemon juice can be used for deglazing, though the wine adds a unique depth.
- Enhancing the Sauce: For a creamier sauce, a touch of heavy cream can be stirred in at the very end. A sprinkle of red pepper flakes will add a subtle heat.
- Toasting Pine Nuts: Always toast your pine nuts for maximum flavor. You can do this in a dry skillet over medium-low heat for a few minutes, watching closely to prevent burning, or briefly in the oven alongside your Brussels sprouts.
Storage & Reheating
Leftovers of this Italian Sausage Brussels Sprout Ravioli are just as delicious the next day! Store any remaining pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat with a splash of extra chicken broth to loosen the sauce, or microwave until heated through. Be careful not to overcook the ravioli during reheating, as it can become mushy.
We hope you thoroughly enjoy this Italian Sausage Brussels Sprout Ravioli recipe! If you give it a try, we’d love to hear from you. Snap a photo of your culinary creation and tag us on Twitter or Instagram!
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Italian Sausage Brussels Sprout Ravioli
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Kosher salt, to taste
- 20 ounces cheese filled ravioli (such as Rana’s)
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 2/3 pound bulk Italian sausage, mild or hot
- 2 tablespoons dry white wine
- 2/3 cup low-sodium chicken broth
- Freshly ground black pepper, to taste
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup toasted pine nuts
- Chopped fresh parsley, for serving
Instructions
- Preheat your oven to 400℉ (200℃).
- Place the trimmed and halved Brussels sprouts onto a rimmed, metal baking sheet and drizzle with olive oil. Toss to coat, placing each one cut-side down, and sprinkle with a few pinches of kosher salt. Roast for 18 to 20 minutes or until beautifully roasted and caramelized. Rotate the pan halfway through to ensure even roasting.
- 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 and garlic with a pinch of kosher salt until just tender. Add in the bulk Italian sausage and use a wooden spoon to break it up into small crumbles. Fully cook the sausage until browned and no longer pink. Allow some crispy brown bits to form at the bottom of the pan for added flavor. Drain off any excess fat as needed.
- While the sausage cooks, drop in the fresh ravioli into the boiling water. Fresh ravioli typically cooks in about 4 minutes, but always follow the package directions and time it appropriately to ensure it’s perfectly cooked.
- Once the Italian sausage is browned, pour in the white wine and use a wooden spoon to scrape the flavorful brown bits up off the bottom of the pan. Simmer for 2 to 3 minutes before pouring in the low-sodium chicken broth. Stir well, bring to a gentle simmer, and then reduce the heat to low.
- Add the roasted Brussels sprouts and the cooked ravioli to the skillet with the sauce. Gently toss everything to ensure it’s well coated in the broth-y sauce. Season with kosher salt and freshly ground black pepper to your preference. Toss in roughly 2 tablespoons of toasted pine nuts before grating in a generous amount of fresh Parmesan cheese.
- Give it one last gentle toss before serving. Garnish with more grated Parmesan, minced fresh parsley, and additional toasted pine nuts for a beautiful presentation and enhanced flavor.
Calories: 610 kcal,
Carbohydrates: 49 g,
Protein: 27 g,
Fat: 35 g,
Saturated Fat: 11 g,
Polyunsaturated Fat: 4 g,
Monounsaturated Fat: 10 g,
Cholesterol: 92 mg,
Sodium: 1046 mg,
Potassium: 505 mg,
Fiber: 6 g,
Sugar: 4 g,
Vitamin A: 604 IU,
Vitamin C: 66 mg,
Calcium: 116 mg,
Iron: 12 mg
