Cheese Ravioli with Asparagus
Cheese Ravioli with Asparagus
Directions
- Bring a large pot of lightly salted water to a boil and blanch asparagus for 1 minute. Cut into 1-inch pieces and set aside.
- Meanwhile in a skillet, heat oil over medium heat and sauté green onions for about 2 minutes. Add garlic, thyme, white wine and sun-dried tomatoes. Cook 1 minute and add asparagus.
- Add the cheese ravioli to the skillet and toss with the sauce, adding some of the reserve cooking water to loosen, if needed.
- Divide among plates and top with shredded Parmesan cheese and chopped parsley.
Ingredients
- 12 1/2 pounds Peak Fresh Produce® Asparagus, Fresh
- 12 1/2 tsps. Peak Fresh Produce® Garlic, Clove(s), chopped
- 12 1/2 cups Peak Fresh Produce® Onion(s), Green, chopped
- 12 1/2 Tbsps. Peak Fresh Produce® Parsley, Fresh, chopped
- 12 1/2 Tbsps. Roma® Cheese, Parmesan, shredded
- 10 Tbsps. Roma® Oil, Olive
- 12 1/2 cups Roma® Pine Nuts, toasted
- 1 12-pound case Roma® Ravioli, Cheese, (125 ravioli)
- 12 1/2 cups Roma® Tomatoes, Sun-Dried, drained and chopped
- to taste salt and pepper
- 25 tsps. thyme, fresh, chopped
- 1 splash wine, white, (optional)