Italian Sausage & Fennel with Spiced Butternut Squash Ravioli
This recipe is so beautifully simple and hearty. A favourite in my household.
Ready in minutes and minimal ingredients, but still feels authentically Italian as it really celebrates the earthy flavours from the fennel & sage, which complement our Spiced Butternut Squash Ravioli parcels really well.
2 Italian style sausages
2 tbsp olive oil
2 tsp fennel seeds
1 tbsp freshly chopped sage leaves
Freshly ground black pepper
250g pack Dell’Ugo Spiced Butternut Squash Ravioli (Buy now)
6 fresh sage leaves
Squeeze the sausages out of their skins. Heat 1 tbsp of the oil in a frying pan , add the sausage meat and cook over a medium heat for 5-6 minutes until starting to crisp, breaking it up with a spoon.
Stir in the fennel seeds and chopped sage and cook for 1 minute.
Meanwhile, cook the pasta according to pack instructions, drain, reserving 2 tbsp of the cooking water. Gently stir the pasta into the pan, adding the reserved water. Stir in most of the Parmesan and season to taste.
Heat the remaining oil in a small frying pan, over a medium heat and cook the sage leaves until crispy.
Divide between 2 bowls, add some crispy sage leaves, with a drizzle of the sage flavoured oil and serve with the reserved Parmesan.