Sausage and Cheese Ravioli Saute' WITH PEARS!

• 2 bartlett pears
• 12 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
• 14 teaspoon pepper (optional)

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.
5. Place oil in the pan, then add sausage and mushrooms; cook 2-3 minutes or until mushrooms and sausage have browned slightly.
6. Add chopped pear; cook 1 more minute.
7. Reduce heat on pan to Med.
8. 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.
9. Remove pan from heat; stir in butter and cheese until blended.
10. Sprinkle with pepper if desired and serve.

bartlett pears, fresh asparagus spear, chicken sausage, canola oil, baby portabella mushrooms, white wine, mushroom ravioli, garlic, gorgonzola, pepper

Taken from www.food.com/recipe/sausage-and-cheese-ravioli-saute-with-pears-510195 (may not work)