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

Ingredients

• 24oz. Villa Frizzoni^® Cheese Ravioli
• 4 Tbsp. Extra-Virgin Olive Oil
• ½ Cup Green Onion, chopped
• 3 Garlic Cloves, chopped
• ½ tsp. Culinary Secrets^® Dried Thyme
• 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 MKT.^® Goat Cheese cut into pieces
• 1 Cup of pasta water or Vegetable Stock
• Salt
• Culinary Secrets^® Black Pepper

Preparation

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.

• Servings: 4
• Type: Lunch, Dinner, Entree
• Categories: Recipes
• Tags: Dinner, Entrée, Italian, Lunch, Pasta
• Print