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Villa Frizzoni Cheese Ravioli with Pesto and Asparagus

Villa Frizzoni Cheese Ravioli with Pesto and Asparagus


  • 24 oz. Villa Frizzoni Cheese Ravioli 66262
  • 12-14 ea. Asparagus Spears – tough ends removed and cut into quarters
  • 1 cup Good Roots Cherry Tomatoes 25686
  • 1 Cup Yellow Cherry Tomatoes
  • ½ cup Basil Pesto
  • 1 Tbsp. Extra Virgin Olive Oil
  • ½ tsp. Salt
  • ½ tsp. Culinary Secrets Black Pepper 24236
  • 2 Tbsp. Grated Villa Frizzoni Parmesan Cheese 28103


  1. Bring a large pot of water to a boil and cook the cheese ravioli according to package directions. Drain and set aside.
  2. Sauté the Red and yellow tomatoes in 1 Tbsp. olive oil until soft. Add chopped asparagus to the pan and sweat the asparagus with the pan covered with a lid stirring occasionally for 4 to 5 minutes or until asparagus is bright green and tender but firm– depending on thickness of asparagus.
  3. Season with ½ tsp. salt and ½ tsp black pepper
  4. Toss the asparagus/ tomato mixture with the cheese ravioli, basil pesto and parmesan cheese.