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Ravioli and Asparagus
By:
Paul Wargaski
Date:
04/13/2010 You can take my carbs, but you'll never take my freedom!!!
Asparagus & Ravioli
Ingredients:
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
Directions:
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.
Enjoy!
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