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
- shallots
- garlic
- Italian sausage
- white wine
- low-sodium chicken broth
- cheese filled raviolis
- freshly grated Parmesan cheese
Preheat your oven to 400℉ (or 200℃).
Place the trimmed and 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 sprouts.
And the 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!
Enjoy! And if you give this Italian Sausage Brussels sprout Ravioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Italian Sausage Brussels Sprout Ravioli
Ingredients
- 1 pound brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- kosher salt
- 20 ounces cheese filled ravioli, (I use 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
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup toasted pine nuts
- chopped fresh parsley, for serving
Instructions
- Preheat your oven to 400℉ (or 200℃).
- Place the halved Brussels 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 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, garlic with a pinch of kosher salt until just tender. Add in the 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. Drain off any fat as needed.
- Right now is when I would drop in the fresh raviolis. 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.
- Once the Italian sausage is browned, pour in the white wine and use a wooden spoon to scrape the brown bits up off the bottom of the pan. Simmer for 2 to 3 minutes before pouring in the low-sodium chicken broth. Stir, bring to a simmer and reduce to low..
- Add in the roasted Brussels sprouts 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 grated parm, minced fresh parsley and more toasted pine nuts.
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Oh my. This looks delicious.
I know, it just adds to the number of Laurie’s recipes I HAVE TO TRY!!! I have about four at the moment. Can’t decide which one to try first!!!
I tried this for dinner tonight with roasted broccoli instead of the brussel sprouts. It was dee-lish and super easy! Husband and kids all loved it. I love brussel sprouts so will definitely make it again. Thanks for another winner Laurie!
I’m so glad, Jen! Thank YOU for taking the time to make this recipe and for coming back to leave a comment!
Hey Laurie,
I keep noticing All-clad pans in your shots. Are you happy with them? I never had one and thinking of getting one. Would you recommend a particular piece? I’m thinking about a roasting pan (since we don’t have one).
I LOVE THEM! I would definitely recommend all their pans but a roasting pan or their lasagna pan (that I use as a roasting pan) and either a 12-inch nonstick chefs pan and/or a skillet is a good place to start. You really can’t go wrong!
I made this for dinner last night. It will definitely be added to the rotation! I can’t wait to try the clementine cake this weekend! Thanks for sharing!
I’m so glad, Angie!
OK so this is seriously delicious, it has become a staple in our house and (almost) always a smashing success!
Places you can go wrong are: overcooking the brussels sprouts and undercooking or over cooking the pasta. Most of the times however this turns out beautiful.
Another modification I made is to sautee the shallots & garlic first, remove them to a plate, then cook the sausage and add the shallots & garlic to the sausage once it’s cooked, and before adding the wine etc. I do this because in order to get the brown bits I need to increase the heat a bit, and I’d rather not burn/ overcook the shallots & garlic.
If you’ve just stumbled upon this recipe, it is a must try! The pine nuts, the freshly grated parmesan and the freshly diced parsley immensely add to this recipe. A symphony of flavours!