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Cheese Ravioli with Asparagus, Sun-Dried Tomato and Goat Cheese

4 servings

1 Celentano Cheese Ravioli 24oz. package

8 tablespoons olive oil

1 cup green onions, chopped

1 teaspoon garlic, chopped

2 teaspoon fresh thyme, chopped

Splash of white wine (optional)

1 cup sun-dried tomatoes, drained and chopped

1 cup toasted pine nuts

1 lbs. of fresh asparagus cut into 1-inch pieces

4 oz. fresh soft goat cheese cut into pieces

Salt and black pepper to taste


Cooking Directions

1. Boil ravioli according to instruction.

2. Blanch asparagus in hot water for 1 minute or in microwave for 45 seconds.

3. In a skillet heat oil and sauté green onions for about 2 minutes.

4. Add garlic, thyme, white wine and sun-dried tomatoes. Cook 1 minute and add asparagus.

5. Mix thoroughly and add goat cheese until it melts. If sauce appears too thick add 1 tablespoon hot water (pasta water works great).

6. Pour sauce over plated ravioli and serve.