Creamy Calabresa and Parmesan Ravioli
Ravioli enveloped in a creamy sauce with the smoky aroma of golden calabresa sausage, elevated by melting parmesan and fresh herbs. A generous and comforting dish that brings together Italian indulgence and Brazilian intensity in under 30 minutes.
🛒 Ingredients
4 servings
- 1.1 lbs fresh or frozen ravioli (ricotta-spinach or meat)
- 5.3 oz calabresa sausage (Brazilian smoked chorizo), sliced into 1/5-inch rounds
- 3/4 cup heavy cream (30% fat)
- 2.1 oz finely grated Parmesan Reggiano
- 1 clove garlic, minced
- 1 tbsp extra virgin olive oil
- 1 tsp unsalted butter
- 1 pinch dried red chili flakes (optional)
- A few sprigs of fresh flat-leaf parsley, chopped
- A few fresh basil leaves
- Fine salt and freshly ground black pepper
- Boiling salted water for cooking the pasta
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of water to a boil. Add 1 tablespoon of coarse salt and cook the ravioli according to the package instructions (usually 3 to 5 minutes for fresh, 8 to 10 minutes for frozen). Reserve 1/3 cup of pasta water before draining.
- 2
While the pasta is cooking, heat the olive oil and butter in a large non-stick skillet over medium-high heat. Add the calabresa rounds in a single layer and brown them for 2 to 3 minutes on each side until slightly crispy and caramelized.
- 3
Reduce the heat to medium, add the minced garlic and dried chili flakes to the skillet. Sauté for 30 seconds, stirring constantly, without letting the garlic brown.
- 4
Pour the heavy cream directly into the skillet. Stir well to scrape up the browned bits from the bottom. Let simmer over low heat for 2 to 3 minutes until the sauce begins to thicken slightly. Season with salt and pepper.
- 5
Add the drained ravioli directly into the skillet with the sauce. Toss gently to coat well. If the sauce is too thick, thin it out with a few tablespoons of the reserved pasta water.
- 6
Remove from heat, stir in half of the grated Parmesan, and mix until it melts naturally into the sauce. Plate into warm shallow bowls.
- 7
Serve immediately, sprinkling generously with the remaining Parmesan, chopped flat-leaf parsley, and a few hand-torn basil leaves. Finish with a turn of the black pepper mill.
💡 Chef's Tip
The secret to a smooth and glossy sauce: never boil the cream once the Parmesan has been incorporated. Always remove the skillet from the heat before adding the cheese, and use the pasta cooking water (rich in starch) to adjust the consistency—it is the natural binder used by great Italian chefs.
