Pecorino and Pear Ravioli


  1. Preheat grill to high heat and toss asparagus spears in with 1 tbsp. of oil. Season with salt and pepper to taste. Grill asparagus until cooked through and well-marked for about 5-7 minutes. Reserve.
  2. Meanwhile, heat remaining tbsp. of oil in a saute pan over medium heat. Add garlic and saute until fragrant for about 1 minute. Deglaze with white wine and add heavy cream, Parmesan cheese and lemon juice. Bring to a simmer and reduce until thickened for about 3-4 minutes. Season to taste with salt and pepper and reserve.
  3. Heat ravioli per manufacturer's instructions. Add ravioli to sauce and toss to combine.
  4. Place ravioli on a serving dish and top with grilled asparagus. Garnish with more Parmesan cheese and parsley as desired.


  • 1/2 cup cream, heavy
  • 4 garlic, clove(s), thinly sliced
  • Kosher salt, to taste
  • 1/2 tsp. lemon juice
  • 2 tbsps. oil, vegetable, divided
  • 1/8 tsp. parsley, minced
  • 4 Peak Fresh Produce® Asparagus, Spear(s), trimmed
  • 6 Piancone® Ravioli, Pecorino and Pear, Half Moon
  • Roma® Black Pepper, Ground, to taste
  • 1 tsp. Roma® Cheese, Parmesan, grated
  • 1/4 cup Roma® Cheese, Parmesan, grated
  • 1 tbsp. wine, white