Ricotta Ravioli

Name: Ricotta Ravioli with Blistered Tomatoes & Asparagus Basil Cream Sauce & Garlic Bread
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Basil; 1 unit Ciabatta; 5 oz Spinach; 6 oz Asparagus; 4 oz Cream Sauce Base; 1 Lemon; 3 tbsp Parmesan Cheese; 4 oz Tomato; 2 tbsp Garlic; 1 tsp Garlic Powder; 1 unit Shallot; 9 oz Tomato; 1 tbsp Cooking Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Blistered Tomatoes & Asparagus Basil Cream Sauce & Garlic Bread

By Recipe0 System

We love ravioli for many reasons—chiefly, its pillowy luxuriousness and how quickly it helps you get a hearty dinner on the table. These tomato-ricotta ravioli make a perfect base for a ton of other great flavors: juicy blistered tomatoes, sautéed asparagus, and caramelized shallots in a creamy basil sauce, with fresh spinach wilted right in. On the side is toasted ciabatta garlic bread for a crisp, extra-savory boost to this 15-minute meal that tastes like you were cooking it all day.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Basil
1 unit Ciabatta
5 oz Spinach
6 oz Asparagus
4 oz Cream Sauce Base
1 Lemon
3 tbsp Parmesan Cheese
4 oz Tomato
2 tbsp Garlic
1 tsp Garlic Powder
1 unit Shallot
9 oz Tomato
1 tbsp Cooking Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.

Trim asparagus; cut on a diagonal into 1-inch pieces. Thinly slice shallot. Quarter lemon.

Heat a large drizzle of oil in a hot large pan. Add asparagus and tomatoes; season with salt and pepper. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2

Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes.

Reserve ¾ cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
3

While ravioli cooks, heat a drizzle of oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, 30-60 seconds.

Whisk in cream sauce base, garlic powder, basil paste, and ¼ cup plain water (½ cup for 4). Bring sauce to a boil then add spinach (in batches if necessary) and stir to wilt, 30 to 60 seconds. (Spinach may add moisture to your sauce. Cook longer if you like a thicker sauce!)

Add drained ravioli, blistered tomatoes and asparagus, and a squeeze of lemon; toss until evenly coated in a creamy sauce. (If sauce is too thick, add reserved pasta cooking water 1 TBSP at a time until desired consistency is reached.) Season with salt and pepper.
4

Halve ciabatta and toast. Spread cut sides with as much garlic herb butter as you like; halve on a diagonal.

Top ravioli with cheese. Serve with garlic bread and any remaining lemon wedges on the side.

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