Wausau Pilot & Review
This week’s featured recipe is a quick, easy meal that comes together in a snap, using fresh ingredients and store-bought ravioli for a delicious, satisfying lunch or dinner.
Ravioli with Sun-Dried Tomatoes, Asparagus, Pesto, and Shaved Romano Cheese Recipe
Ingredients:
- 500g ravioli (preferably filled with cheese or sun-dried tomatoes)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup homemade or store-bought pesto sauce
- Shaved Romano cheese, for garnish
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh basil leaves, for garnish
Instructions:
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- Blanch the Asparagus: In the same pot, bring water to a boil again and blanch the asparagus for about 2-3 minutes, until tender but still crisp. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
- Sauté: In a large pan, heat a little olive oil over medium heat. Add the sun-dried tomatoes and sauté for a few minutes until they are slightly softened.
- Combine: Add the cooked ravioli and blanched asparagus to the pan with the sun-dried tomatoes. Toss gently to combine. If the mixture seems too dry, add a little of the reserved pasta water.
- Add Pesto: Reduce the heat to low and add the pesto sauce to the pan. Gently toss everything together until the ravioli are evenly coated with the pesto. Season with salt and pepper to taste.
- Serve: Transfer the ravioli to a serving dish. Garnish with shaved Romano cheese and fresh basil leaves before serving.
Enjoy this exquisite dish that beautifully marries the intense flavors of sun-dried tomatoes and pesto with the freshness of asparagus and the sharpness of Romano cheese.
