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I love using fresh ravioli, and was happy to find fresh asparagus on sale, and spinach/cheese ravioli when I was at the store this week. So, I made this bright, fresh pasta ... as pretty to look at as it was good to eat! And, if you get a cheese ravioli, it's vegetarian too **
Balsamic MUSHROOM and ASPARAGUS RAVIOLI
1 large (about 20 oz.) package fresh ravioli (whatever filling you like best)
3 TB butter ………………………………………………about 10-12 mushrooms, sliced
1-1/2 TB extra-virgin olive oil…………………………about 1/2 bunch of asparagus
1 TB lemon juice…………………………………….…..2 TB fresh parsley, chopped
1 tsp. Kosher salt……………………………………….1 tsp. balsamic vinegar
Handful of grape or cherry tomatoes (optional) ~ if large, cut them in half
1/2 cup fresh grated Parmesan or Italian blend cheese
***
Bring a pot of salted water to boil over high heat. While you are waiting for it to boil, prep asparagus by cutting a small slice off the end of each stalk ~ then use your vegetable peeler to peel off the white woody part ~ slice stalks into about 3-4 pieces each (This is much easier with thick asparagus ~ you may want to just trim skinny asparagus stalks as high up as you need to go) **
When the water boils, put in your ravioli and cook per package instructions (fresh pasta should only take a couple of minutes, so don’t over-cook it).
Melt the butter in a large skillet over medium heat. Add mushrooms and toss them around. Let them cook for just a couple of minutes until they start to brown. Add the asparagus, tomatoes, balsamic vinegar and olive oil to the pan and toss everything around. Cook it all together, tossing frequently, until the asparagus is tender. Put the asparagus and mushrooms into a large serving bowl.
When the ravioli is done, drain it and add to the serving bowl. Sprinkle the lemon juice, salt, and parsley over everything and gently toss so that your ravioli is thoroughly coated. Sprinkle grated cheese on top and serve. Serves 2-3 (depends how hungry you are)
Balsamic MUSHROOM and ASPARAGUS RAVIOLI
1 large (about 20 oz.) package fresh ravioli (whatever filling you like best)
3 TB butter ………………………………………………about 10-12 mushrooms, sliced
1-1/2 TB extra-virgin olive oil…………………………about 1/2 bunch of asparagus
1 TB lemon juice…………………………………….…..2 TB fresh parsley, chopped
1 tsp. Kosher salt……………………………………….1 tsp. balsamic vinegar
Handful of grape or cherry tomatoes (optional) ~ if large, cut them in half
1/2 cup fresh grated Parmesan or Italian blend cheese
***
Bring a pot of salted water to boil over high heat. While you are waiting for it to boil, prep asparagus by cutting a small slice off the end of each stalk ~ then use your vegetable peeler to peel off the white woody part ~ slice stalks into about 3-4 pieces each (This is much easier with thick asparagus ~ you may want to just trim skinny asparagus stalks as high up as you need to go) **
When the water boils, put in your ravioli and cook per package instructions (fresh pasta should only take a couple of minutes, so don’t over-cook it).
Melt the butter in a large skillet over medium heat. Add mushrooms and toss them around. Let them cook for just a couple of minutes until they start to brown. Add the asparagus, tomatoes, balsamic vinegar and olive oil to the pan and toss everything around. Cook it all together, tossing frequently, until the asparagus is tender. Put the asparagus and mushrooms into a large serving bowl.
When the ravioli is done, drain it and add to the serving bowl. Sprinkle the lemon juice, salt, and parsley over everything and gently toss so that your ravioli is thoroughly coated. Sprinkle grated cheese on top and serve. Serves 2-3 (depends how hungry you are)
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