Cheese Ravioli with Asparagus, Sun-Dried Tomato and Goat Cheese

Cheese Ravioli with Asparagus, Sun-Dried Tomato and Goat Cheese

Servings: 4   |   Preparation: 15 Mins


Ingredients

  • 1 Celentano Large Round Cheese Ravioli (24oz. package)
  • 8 tablespoons olive oil
  • 1/4 cup green onions, chopped
  • 1 teaspoon garlic, chopped
  • 2 teaspoon fresh thyme, chopped
  • 1/3 cup of white wine
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/4 cup toasted pine nuts
  • 4 stalks of fresh asparagus cut into 1-inch pieces
  • 4 oz. fresh soft goat cheese cut into pieces
  • Salt and black pepper to taste

Directions

  1. Boil ravioli according to instruction.
  2. Blanch asparagus in hot water for 1 minute or in microwave for 45 seconds.
  3. In a skillet heat oil and sauté green onions for about 2 minutes.
  4. Add garlic, thyme, white wine and sun-dried tomatoes. Cook 1 minute and add asparagus.
  5. Mix thoroughly and add goat cheese until it melts. If sauce appears too thick add 1 tablespoon hot water (pasta water works great).
  6. Pour sauce over plated ravioli and serve.
  7. Sprinkle with pine nuts.