Creamy Cheese Ravioli with Artichoke and Asparagus
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 8 oz fresh ravioli
  • 1 6oz jar of marinated artichoke hearts, split
  • 1 cup thin asparagus, cut into 1 inch pieces
  • 2 tbsp shallot, diced (approximately ½ small shallot)
  • 1 tsp garlic, minced
  • ¼ - ½ tsp red pepper flakes
  • ½ cup cream
  • 2 tsp butter
  • 1 tsp olive oil
  • pinch of salt
  • ½ tsp capers (optional)
  • a few grinds of black pepper
Instructions
  1. Cook the ravioli in lightly boiling water for approximately 7 minutes.
  2. Heat a small skillet over medium heat.
  3. Add the olive oil and butter to the skillet.
  4. Swirl to melt and add the shallots.
  5. Saute the shallot until softened, approximately 2 minutes.
  6. Add the red pepper flakes and garlic, swirl to combine.
  7. When the garlic is fragrant, add the cream and simmer gently for 2 minutes.
  8. Add the artichokes and asparagus, toss gently and heat through, approximately 2 - 3 minutes.
  9. Add the capers, salt and pepper, toss to combine.
  10. Drain the pasta well and add to the skillet, tossing to coat and combine.
Notes
A great add to this recipe is slivers of prosciutto, cubes of pancetta, or even shrimp!
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/11/03/creamy-cheese-ravioli-with-artichoke-and-asparagus/