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Ravioli with Pesto and Asparagus

Spinach and ricotta ravioli with basil pesto and shaved asparagus.

prep
5 MINS
cook
10 MINS
serves
2
prep
5 MINS
cook
10 MINS
serves
2

Ingredients

  • 10-14 spinach and ricotta ravioli, depending on size
  • 3 tablespoons Providore d'Italia Basil & Pinenut Pesto
  • 6 asparagus spears, thinly cut or shaved, blanched
  • Finely grated lemon zest and parmesan, for serving

Method

Step 1

Cook ravioli following packet directions. Drain and reserve ΒΌ cup cooking water.

Step 2

Heat a non stick frypan over medium heat. Add Providore d'Italia Pesto with a little of the reserved cooking water to create desired sauce consistency. Add ravioli to pan and toss to coat. Serve topped with asparagus, lemon zest and parmesan.

Tip

For a richer sauce, add 2 tablespoons cooking cream with pesto in STEP 2.