Looking for an easy, fast, dinner with less than 10 ingredients? This Easy Ravioli with Sausage and Brussels Sprouts comes together in well under 30 minutes and is delicious and filling.
Growing up, my dad always had a garden. It felt huge to me as a child – probably because each of us kids were assigned a row that we had to weed. If I were to look at the garden now, I’m sure it wouldn’t seem quite as big, probably because I’m not getting up early in the morning all summer long to weed before it gets too hot.
I wouldn’t say that I didn’t appreciate that fresh food from the garden as a child, but it was just what I knew. My dad grew the food in the garden, my mom cooked it and canned it.
I think I didn’t really grow to appreciate all the work that goes into a garden until I left home. And I definitely didn’t appreciate the difference between a fresh, homegrown vegetable and a store bought vegetable until after I left home.
So when my husband and I bought our first house, I knew I wanted a garden. And instead of sticking the the basics that I knew the most about – tomatoes, zucchini, corn – we decided to throw a few other vegetables as well.
The most memorable? Brussels Sprouts.
I remember watching them grown in and grow bigger and bigger. But when it was time to harvest them, we had absolutely no idea how to do that. It was quite comical – we had this huge stalk of Brussels sprouts (which, by the way, I had no idea they grew on a stalk at the time), and we didn’t quite know what to do with it. I never even ate Brussels sprouts as a kid, and although I had eaten them as an adult, I still kind of felt lost with this stalk.
Luckily, we figured it all out, and that experience made me appreciate this little green vegetable even more. Today, they are one of my favorites. But I do have to say that we didn’t grow them again after that first year.
What’s better than combining this favorite vegetable with pasta in a super easy and fast dinner? This recipe is seriously easy. Not counting olive oil, salt and pepper, there are only 5 ingredients. And it’s done in under 30 minutes. Did I mention that one of those ingredients is Brussels sprouts? 😉
I couldn’t get enough of this Easy Ravioli with Sausage and Brussels Sprouts. I still have some convincing to do with my kids and the Brussels sprouts, but they gladly picked around them and at the ravioli and sausage. One of these days they’ll appreciate all of the ingredients, right? And the leftovers were just as good the next day! This is the perfect weeknight dinner!
More ravioli recipes you’ll love – Ravioli with Pumpkin Alfredo Sauce (perfect for fall weather!), Baked Ravioli (a pasta favorite), or Mushroom Ravioli with Parmesan Chive Sauce (semi-homemade and so worth the extra effort!)
Or check out these other ravioli recipes from around the web: Quick and Easy Ravioli and Spinach Lasagna from Melanie Makes, Almond Crusted Baked Ravioli from Lemons for Lulu, Light Creamy Pesto Ravioli from Barbara Bakes.
Looking for an easy, fast, dinner with less than 10 ingredient? This Easy Ravioli with Sausage and Brussels Sprouts comes together in well under 30 minutes and is delicious and filling.
- 1 1/2 lbs frozen cheese ravioli
- 2 tablespoons olive oil
- 3/4 lb Italian sausage, casings removed
- 12 oz Brussels sprouts, trimmed and thinly sliced
- salt and pepper
- 3/4 cup chicken or vegetable broth
- 1/3 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and reserve.
Meanwhile, in a large skillet, heat the olive oil. Add the sausage and cook, breaking it up as it cooks, until browned and cooked through, 6 to 7 minutes.
Add the Brussels sprouts and season with salt and pepper. Cook for 3 to 4 minutes. Add the chicken broth, bring to a simmer, and cook an additional minute or two. Add the reserved ravioli and stir to combine.
Serve topped with the Parmesan cheese and additional freshly cracked black pepper.
adapted from Woman’s Day
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 474
- Sugar: 6 g
- Sodium: 1438 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
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