Main
Cacio e Pepe Ravioli with Chicken Sausage and Broccoli
30 minServes 4Nutri-Score C€€
C
30 min
30 minCacio e Pepe Ravioli with Chicken Sausage and Broccoli
what you need
Ingredients
cacio e pepe ravioli (fresh or chilled)Fresh500 g
chicken sausage (casings removed, crumbled)Meat400 g
broccoli (cut into small florets)Produce400 g
olive oilPantry30 ml
garlic (minced)Produce2 pieces
black pepper (freshly cracked)Spices2 g
Parmesan (finely grated)Dairy40 g
saltSpices5 g
per serving
Nutrition
506kcal
- Carbs
- 53 g
- Proteins
- 26 g
- Fat
- 21 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Grater
step by step
Method
- Step 1
Boil the water
- Bring a large pot of salted water to a boil.
- Step 2
Brown the sausage
- Heat the olive oil in a frying pan over medium-high heat.
- Add the crumbled chicken sausage and cook until golden and cooked through.
- Step 3
Cook the broccoli
- Add the broccoli florets and garlic to the pan.
- Season with salt and black pepper and cook until tender and lightly charred.
- Step 4
Cook the ravioli
- Cook the ravioli in the boiling water until they float and are tender.
- Reserve a little pasta water, then drain.
- Step 5
Combine and serve
- Add the ravioli to the pan with the sausage and broccoli.
- Toss with a splash of pasta water and the grated Parmesan.
- Finish with extra cracked black pepper and serve.
most cooked first