Ravioli and Asparagus


Ravioli & Asparagus

You can take my carbs, but you'll never take my freedom!!!

Asparagus & Ravioli


1lb Asparagus (peeled & cut into 2 inch pieces)

16-20 fresh ravioli (My favorite is the Asparagus Ravioli from an Italian Deli called Tony's in Edison Park.)

¼ cup pine nuts

3 tbsp Olive Oil

4 fresh basil leaves sliced

salt & pepper to taste


In a large pot of salted water heat the ravoli (fresh ravioli should just take several minutes to cook.)

Steam the asparagus

To plate: layer the ravioli over the asparagus and dress with the olive oil basil & pine nuts.




Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Insert images and media with <pp_img> or <pp_media>. See formatting options for syntax.

More information about formatting options