1/2cupchicken stock or broth(use low sodium if sensitive to salt)
1/3cupfreshly grated Parmesan cheese
Instructions
PREP: Cut off the ends of the brussels sprouts and remove any yellow leaves from the outsides. Thinly slice the brussels and then give them a quick coarse chop. Slice the mushrooms. Set both aside.
COOKSAUSAGE: Add 2 tablespoons olive oil to a large cast iron skillet over medium high heat. Add in the sausage and finely break it up with a wooden spoon as it browns.
COOKVEGGIES: Move the sausage to the edges of the pan (do not drain it) and add in the brussels sprouts and mushrooms. Saute, stirring occasionally (not too much to allow the veggies to get a little caramelized) until crisp tender. Add in the garlic, pepper, and red pepper flakes while cooking the veggies.
RAVIOLI: Meanwhile, bring a large pot of water to a boil. Generously salt the water (I add 1 teaspoon fine sea salt to every 4 cups of water). Boil the ravioli according to package directions subtractingoneminute from the package's indicated time. Drain.
ADDRAVIOLI: Back to the sausage and veggies, reduce the heat to medium low. Add the drained ravioli and chicken broth. Toss and add in the Parmesan cheese. Toss to coat until the chicken broth evaporates becoming a glossy "sauce" over the ravioli. Drizzle remaining tablespoon of olive oil over everything. Sprinkle on the Parmesan and taste for seasoning.
SERVING: Serve dish adding additional cracked pepper, red pepper flakes, and parmesan to individual plates as desired.