Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli

This rich, savory Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli is made with spicy ground sausage, shredded sprouts, and ready in 35 minutes. The cheese ravioli gets coated in a glossy parmesan cream sauce packed with crispy browned meat. I love how the slightly bitter greens balance the heavy cream.

Why This Classic Works

I used to struggle with getting Brussels sprouts tender enough for a quick pasta dish. Shredding them very finely completely solved the texture issue. The greens wilt down beautifully in the residual heat.

The combination of spicy sausage and rich cream creates an incredibly comforting base. I recommend browning the sausage well before adding the vegetables for maximum flavor.

Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli Ingredients

• 1 lb mild Italian sausage, casings removed
• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 1 package (20 oz) refrigerated cheese ravioli
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How To Make Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli

1. Boil the Pasta: Cook the cheese ravioli in a large pot of salted boiling water according to package directions, then drain.
2. Brown the Meat: Melt butter in a large skillet over medium-high heat and cook the Italian sausage for 6-8 minutes until completely browned.
3. Cook the Sprouts: Add the shredded Brussels sprouts and minced garlic to the skillet, stirring for 4-5 minutes until wilted.
4. Build the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer for 3 minutes.
5. Finish the Dish: Stir in the cooked ravioli and Parmesan cheese, tossing gently until the sauce thickens and coats the pasta.

Recipe Tips

• Shred thinly: Slicing the Brussels sprouts very thin ensures they cook quickly and blend seamlessly with the ravioli.
• Save pasta water: Keep a splash of the starchy cooking water to thin out the cream sauce if it gets too thick.
• Use fresh ravioli: Refrigerated ravioli holds up much better in the pan than the frozen variety.

What To Serve With Italian Sausage and Brussels Sprouts Ravioli

Serve this hearty pasta with a simple side salad tossed in a sharp vinaigrette to cut through the richness. Crisp garlic bread is also excellent for soaking up the remaining cream sauce in the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the cream sauce back together. I do not recommend freezing this dish.

FAQs

Can I use turkey sausage?

Yes, you can substitute turkey or chicken sausage. You might need an extra tablespoon of butter since they have less fat.

Can I use frozen Brussels sprouts?

It is best to avoid frozen sprouts for this recipe. They hold too much water and will make the sauce mushy instead of crisp.

What other pasta works?

If you cannot find ravioli, cheese tortellini or a sturdy rigatoni are great alternatives.

Nutrition

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 20g
• Cholesterol: 125mg
• Sodium: 1100mg
• Total Carbohydrate: 45g
• Protein: 28g

Try More Recipes:

• Pioneer Woman Italian Pasta Frittata
• Pioneer Woman Italian Chicken Soup Recipe
• Pioneer Woman Italian Pasta Puttanesca

Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Pioneer Woman Italian Sausage and Brussels Sprouts Ravioli pairs tender cheese ravioli with spicy sausage and crisp shaved sprouts. Ready in just 35 minutes, this comforting skillet pasta is a quick, hearty dinner choice.

Ingredients

• 1 lb mild Italian sausage, casings removed

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced

• 1 package (20 oz) refrigerated cheese ravioli

• 3 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 2 tablespoons butter

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

Directions

• Boil the Pasta: Cook the cheese ravioli in a large pot of salted boiling water according to package directions, then drain.
• Brown the Meat: Melt butter in a large skillet over medium-high heat and cook the Italian sausage for 6-8 minutes until completely browned.
• Cook the Sprouts: Add the shredded Brussels sprouts and minced garlic to the skillet, stirring for 4-5 minutes until wilted.
• Build the Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer for 3 minutes.
• Finish the Dish: Stir in the cooked ravioli and Parmesan cheese, tossing gently until the sauce thickens and coats the pasta.