Delicious!! I used a sweet sausage which combines SO well with the pears, asparagus, and mushrooms! This is a Publix Aprons recipe, but I lost the card so I’m copying my friend’s.
PS, It won’t look like enough liquid to cook the pasta, but it works. We had to cook things a little longer than the recipe says, but not by very much. Also, gorgonzola cheese is not my favorite, but it works PERFECTLY with this recipe!
Ingredients: [‘bartlett pears’, ‘asparagus spear’, ‘italian chicken sausage’, ‘canola oil’, ‘baby portabella mushrooms’, ‘white wine’, ‘mushroom ravioli’, ‘garlic and herb butter’, ‘gorgonzola’, ‘pepper’]
Quantity of Ingredients: [“2 bartlett pears”,”1/2 lb fresh asparagus spear”,”2 links Italian chicken sausage or 6 ounces Italian chicken sausage”,”2 tablespoons canola oil”,”8 ounces baby portabella mushrooms (pre-sliced)”,”1 cup white wine”,”1 (9 ounce) package mushroom ravioli”,”2 tablespoons garlic and herb butter”,”4 ounces crumbled gorgonzola”,”1/4 teaspoon pepper”]
Number of Servings: 4
Steps: [‘Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup).’, ‘Cut asparagus into bite-size pieces, removing tough root end.’, ‘Cut sausage into bite size pieces.’, ‘Preheat large saute pan on Med-high 2-3 minutes. Place oil in the pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly. Add chopped pear; cook 1 more minute.’, ‘Reduce heat on pan to Med. Stir in wine, grated pear, asparagus, and pasta; simmer 3-4 minutes or until pasta is tender and wine has reduced by about two-thirds.’, ‘Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper if desired and serve.’]