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Wild Mushroom Ravioli with Asparagus and Cream
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Description
Flavorful mushroom ravioli topped with asparagus and a rich wine and cream sauce. So easy, and so delicious.
Ingredients
- 1 package (8 Ounce) Pasta Prima Wild Mushroom Ravioli
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Cloves Of Garlic, Minced
- ½ pounds Asparagus, Tough Ends Removed, And Cut Into One Inch Pieces
- Salt And Pepper
- ¼ cups White Wine
- 1 teaspoon Lemon Juice
- ¼ cups Veggie Broth
- ½ cups Heavy Cream
- 2 Tablespoons Chopped Fresh Parsley, Plus More For Garnish
- 2 Tablespoons Fresh Grated Parmesan, Plus More For Garnish
Preparation
Bring a medium pot of water to boil. Cook ravioli over a gentle boil for 4-5 minutes.
In the meantime, make your sauce. In a large saute pan, heat olive oil over medium-high heat. Add garlic and asparagus; season with salt and pepper. Stir for 1 minute. Turn heat up to high and add the wine; cook for 1-2 minutes until reduced slightly. Add lemon juice and veggie broth, cover and cook for another 2 minutes. Stir in cream, parsley, and parmesan cheese. Season with a touch more salt and pepper.
Pour sauce over cooked ravioli and sprinkle with a bit of parsley and parmesan. Serve immediately.
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