Sausage Asparagus and Pea Ravioli
serves 2 adults (plus a ravioli or two for baby)
Brown a 1/2 pound of freshly ground mild Italian sausage, keeping them in large marble size balls.
Once cooked, set aside.
In same pan, melt 2 tablespoons of butter.
Add 1/2 a sliced onion and 8 leaves of fresh sage (we picked ours from someone's front yard we passed on our walk home). Brown the butter while the onions saute.
Add 12 pencil spears of asparagus, cleaned and snapped into small pieces, and a 1/4 cup of peas (we used frozen, but I wish we had been able to find fresh).
Stir and keep cooking on medium heat until peas and asparagus are warmed.
Meanwhile, boil water and cook ravioli.
We used Ravioli Fagioli Toscana, fresh ravioli filled with white beans, ricotta, and sage.
Toss cooked sausage into veggies. Use a slotted spoon to add cooked ravioli to veggies and sausage. Sprinkle generously with course salt.
Sprinkle with a generous helping of sharp Italian goat pecorino romano and a dash or two of black pepper.
Serve with (a few) glasses of chilled white wine and some fresh, soft baguette and butter.