Step 1

Preheat your oven to 400°.

Step 2

Place the halved Brussels onto a rimmed, metal baking sheet and drizzle with olive oil. Toss to coat, placing each one cut-side down and sprinkle with a few pinches of kosher salt. Roast for 18 to 20 minutes or until roasted and caramelized. Rotate the pan halfway through to ensure even roasting.

Step 3

Bring a large pot of generously salted water to a boil.

Step 4

Meanwhile, heat a large, deep-sided skillet on medium to medium-low and drizzle in a little olive oil. Sauté shallots, garlic with a pinch of kosher salt until just tender. Add in the mild or hot Italian sausage and use a wooden spoon to break it up into small crumbles. Fully cook the sausage until browned and no longer pink. You want some crispy brown bits stuck to the bottom of the pan. Drain off any fat as needed.

Step 5

Right now is when I would drop in the fresh raviolis. Using fresh raviolis instead of frozen saves so much time. Typically they cook for 4-ish minutes, but follow the package directions and time it appropriately.

Step 6

Once the Italian sausage is browned, pour in the white wine and use a wooden spoon to scrape the brown bits up off the bottom of the pan. Simmer for 2 to 3 minutes before pouring in the low-sodium chicken broth. Stir, bring to a simmer and reduce to low..

Step 7

Add in the roasted Brussels sprouts and cooked raviolis. Gently give it a toss to coat everything in the broth-y sauce and season with kosher salt, freshly ground black pepper and toss in roughly 2 tablespoons of toasted pine nuts before grating in a little of the fresh Parmesan cheese.

Step 8

Give it one last toss before serving with more grated parm, minced fresh parsley and more toasted pine nuts.