Ricotta Ravioli with Blistered Tomatoes & Asparagus
Basil Cream Sauce & Garlic Bread
Ricotta Ravioli with Blistered Tomatoes & Asparagus
Tender ricotta-filled pasta with blistered tomatoes and asparagus, finished in a silky basil cream sauce and served with crisp garlic bread.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 20 g ounce Basil Paste
- 1 unit Ciabatta Roll
- 4 ounce Cream Sauce Base
- 9 ounce Fresh Tomato Ricotta Ravioli
- 2 tablespoon Garlic Herb Butter
- 1 teaspoon Garlic Powder
- 4 ounce Grape Tomatoes
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 1 unit Shallot
- 5 ounce Spinach
Additional Ingredients
- 1 tablespoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Total Time15m
Calories840
Protein25g
Carbs80g
Fat45g
Tags:
VeggieFiber SmartQuickEasy PrepNew
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, replace the ricotta and creamy sauce with plant-based versions, and skip the Parmesan or use a vegan alternative. For gluten-free diets, swap the ravioli and bread for gluten-free pasta or a grain side, and choose a gluten-free loaf if you want bread on the side.
What to serve with it
Serve with a crisp green salad, roasted vegetables, or a simple tomato soup to round out the creamy pasta. A chilled white wine or sparkling water with lemon also fits the bright, herbal flavors.
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