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Ravioli with mushrooms, asparagus and walnuts
Quick and easy cheese ravioli with sauteed mushrooms and asparagus. Walnuts give this dish a delightful surprise.
20 minutes
Cook Time
4
Serves
0
Reviews (0)
20 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
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Preparation
- Wash and dry all produce.
- Bring a large pot of salted water to a boil.
- Mince garlic.
- Trim the woody ends off the asparagus, about the last two inches.
- Slice asparagus on a bias into 1/4 inch pieces.
- Remove any stems from mushrooms and thinly slice.
- Cook ravioli according to package directions.
- Drain and set aside.
- While the pasta cooks, heat the oil in a skillet over medium heat.
- Add garlic and walnuts to the pan.
- Stirring often, cook until walnuts are toasted slightly and garlic is golden brown, about 4 minutes.
- Add mushrooms and asparagus, cook about 3-4 minutes.
- Asparagus will be tender and mushroom soft.
- Remove pasta to four serving bowls.
- Divide sauce among the bowls.
- Top each with Parmesan cheese and serve.
There is no nutrition information available on this recipe.