Ravioli Tossed with Asparagus, Lemon, and Mushroom Sauce

Ravioli with Asparagus, Lemon , and Mushroom Sauce

Ravioli with Asparagus, Lemon , and Mushroom Sauce

I wanted a light sauce for fresh ravioli stuffed with ricotta and spinach, so I checked the refrigerator for seasonal vegetables. This would also work with linguini or angel hair pasta. It’s an easy and quick recipe. Give it a a try!

Ravioli with Asparagus, Lemon, and Mushrooms

12 oz. fresh ravioli
1 cup asparagus, sliced on diagonal
2 gloves garlic, minced
1 cup sliced mushrooms
1 tbsp pesto
1 tbsp olive oil
zest and juice from 1/2 lemon
Kosher salt and ground pepper
2 tbsp Parmesan cheese

While the water for the ravioli boils, sauté the garlic, asparagus, and mushrooms in the oil until the asparagus is a bright green and mushrooms have softened. Sprinkle with salt and pepper. Add pesto and turn off heat. Meanwhile, boil ravioli according to package directions. 

Drain ravioli and spread on deep plate. Top with vegetables. Squeeze lemon over dish and sprinkle with lemon zest and cheese.

Enjoy with crusty bread and olive oil in a dish.

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About Sandy Green

I am a poet and children's author. Visit my website at sandradgreen.webs.com
This entry was posted in Cooking, Food, Photos, Recipes and tagged , , , , . Bookmark the permalink.

5 Responses to Ravioli Tossed with Asparagus, Lemon, and Mushroom Sauce

  1. jackiemallon says:

    Oh my. All my favorite things all together in one delicious dish!

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