Sausage and Cheese Ravioli Saute' WITH PEARS!

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!

• Ready In: 30 mins
• Serves: 4
• Yields: 1 dish

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 (optional)

Directions

1. Chop 1 pear coarsely (1 cup); coarsely grate remaining pear (1/2 cup).
2. Cut asparagus into bite-size pieces, removing tough root end.
3. Cut sausage into bite size pieces.
4. 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.
5. 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.
6. Remove pan from heat; stir in butter and cheese until blended. Sprinkle with pepper if desired and serve.