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Butternut Squash Ravioli with Sausage and Shaved Brussels Sprouts in serving dish with fork on plate. Dish sits on wooden board. Cashew Parm container, bowl of shaved Brussels sprouts, and small bowl of shaved Parmesan also in partial view.
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Butternut Squash Ravioli with Sausage and Shaved Brussels Sprouts

This Butternut Squash Ravioli with Sausage and Shaved Brussels Sprouts is an easy, one-pot dinner for two made with ready-to-cook Hungryroot ingredients. It's cozy, nourishing, and ready in under 30 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Jessica

Equipment

  • 1 medium pot

Ingredients

  • 2 sweet Italian sausage links
  • 1 - 9 oz. package Kite Hill Butternut Squash Ravioli
  • 1 - 8 oz. container Hungryroot Cashew Parm sauce
  • Water if needed
  • 2 cups shaved Brussels sprouts
  • Salt and pepper to taste

Instructions

  • Heat a medium pot over medium-low heat. Remove casings from the sausage and add to the pot.
  • Cook sausage about 10 minutes, crumbling while cooking, until cooked through. Remove sausage from pot and set aside.
  • Wipe out pot. Add salted water and bring to a boil. Cook ravioli about 5 minutes, or until pasta floats to the surface and is tender. Drain ravioli.
  • Add Cashew Parm sauce to the pot. Gently stir to coat. If sauce is too thick, add a little bit of water at a time to thin it out.
  • Add the sausage back into the pot along with the Brussels sprouts. Season with salt and pepper and gently stir to combine.
  • Heat about 5 minutes more, until sauce is completely warmed through. Then, divide between two plates and serve immediately.