Bring a large pot of water to a boil, add the asparagus and cook for 4 minutes. Remove the asparagus, chill in cold water and set aside. Cook the ravioli according to the package directions. Drain and set aside in a covered bowl. In a skillet over medium heat, add the olive oil, mushrooms and garlic and cook 5-7 minutes. Add the white wine (optional) and heavy cream. Bring to a simmer and cook for 5-7 minutes until the cream thickens. Add the lemon juice, cooked ravioli, asparagus and parsley to the sauce. Toss to coat evenly and season with salt and black pepper. Divide ravioli among bowls. Serve immediately.
Optional to add protein like chicken, shrimp or scallops.
By clicking the continue button below, you will be redirected to the web portal of our affiliate, and you agree that any personal information that you provide through the web portal (including any sensitive personal information therein) may be used by us and our affiliate in accordance with our Privacy Policy.
