Steam fresh peas until tender drain and set aside (about 5 minutes). If using frozen peas, defrost and drain excess water. Set aside.
Meanwhile, cook pasta in large pot of salted, oiled, boiling water until al dente. Drain and toss lightly with olive oil to prevent sticking.
While pasta cooks, heat olive oil in large skillet over medium heat. Add sausage, onion and garlic; cook 5-10 minutes or until no longer pink, breaking up sausage with wooden spoon as you cook. Once cooked, add peas and heat through. Toss in pasta and then fold in ricotta cheese and other grated cheeses all on a very low heat, just until ricotta and peas are heated through. If mixture is too thick, slowly add a small amount of the heated chicken broth as needed to develop a creamy texture. I don't usually add salt as the cheeses and sausage are usually enough for me but a heavy dose of fine grind black pepper gives this dish a great flavor. Serve Immediately.