Cheese Ravioli with Asparagus, Sun-Dried Tomato and Goat Cheese
Ingredients
- 1 package (24oz.) Celentano Large Round Cheese Ravioli
- 4 stalks fresh asparagus cut into 1-inch pieces
- 8 tablespoons olive oil
- ¼ cup chopped green onions
- 1 teaspoon minced garlic
- 2 teaspoons chopped fresh thyme
- ⅓ cup white wine
- ½ cup sun-dried tomatoes, drained and chopped
- 4 oz. soft goat cheese cut into pieces
- ¼ cup toasted pine nuts
- Salt and black pepper to taste
Directions
Bring a large pot of water to a boil and cook ravioli according to instruction. Using a slotted spoon, scoop ravioli out of boiling water once cooked and add to a strainer in your sink. Blanch the asparagus in the hot water for 1 minute or in microwave for 45 seconds - remove asparagus and set aside. In a large skillet, heat add olive oil and green onions, sauté for 2 minutes. Add garlic, thyme, white wine and sun-dried tomatoes to the skillet; cook for 1 minute and then add the asparagus. Mix to combine all ingredients, then stir in the goat cheese until it melts. If sauce appears too thick add 1 tablespoon hot pasta water. To serve, pour sauce over plated ravioli and sprinkle with pine nuts.
Reviews and Ratings
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Yanet Moya - Tuesday, October 15, 2019
i love it