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Villa Frizzoni Asparagus, Sun-Dried Tomato and Goat Cheese Ravioli

Villa Frizzoni Asparagus, Sun-Dried Tomato and Goat Cheese Ravioli


  • 24oz. Villa Frizzoni Cheese Ravioli 66262
  • 4 Tbsp. Extra-Virgin Olive Oil
  • ½ cup Markon Green Onion, chopped 76207
  • 3 Garlic Cloves, chopped
  • ½ tsp. Culinary Secrets Dried Thyme 31720
  • Splash of white wine (optional)
  • 1/3 Cup  Chopped Sun-Dried Tomatoes
  • 1 lbs. of Fresh Asparagus cut into 1-inch pieces(30 stalks)
  • 4 oz. fresh soft Cobblestreet Market Goat Cheese cut into pieces 71286
  • 1 Cup of pasta water or Vegetable Stock
  • Salt
  • Culinary Secrets Black Pepper 24236


  1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
  2. Blanch asparagus in hot water for 1 minute or in microwave for 45 seconds.
  3. In a skillet over medium heat add oil and sauté green onions for about 2 minutes.
  4. Add garlic, thyme, white wine (optional) and sun-dried tomatoes.
  5. Mix thoroughly and add goat cheese until it melts over low heat. Add the 1 cup of pasta water or stock. Cook for 1 minute and add asparagus.
  6. Pour sauce over plated ravioli and serve immediately.