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Pumpkin Ravioli with Apple Chicken Sausage

From Our Kitchen


1 lb pumpkin raviolis, cooked (Reserve ½ cup of the pasta water)
1 pkg Apple Chicken Sausage
1 cup apple cider
1 cup chicken stock
3 cups kale
1 small yellow onion
⅔ cup Romano cheese, shredded
2 Tbsp. butter
salt & pepper
2 Tbsp. olive oil


Chop kale, and dice onions.

Heat olive oil in a large sauté pan over medium heat. Add sausage and brown about 2-3 minutes. Remove sausage from pan and set aside.

Add onions to pan and cook until golden brown. Add apple cider and simmer until reduced to ⅓ cup. Add kale and chicken stock and simmer for 6 minutes.

Add raviolis and sausage back to the pan. Simmer for 5 minutes, turn stove off.

Add cheese and butter and stir until they have melted. Season with salt & pepper. Serve.

Serves 3-4