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Cheese Ravioli with Asparagus

Serves: 25

Our delicious cheese ravioli seasoned with garlic, onions, olive oil and pine nuts, then finished with fresh asparagus and sundried tomatoes for a light, rustic Italian meal.

Cheese Ravioli with Asparagus


  • 1 12-pound case Roma Ravioli, Cheese (125 ravioli)
  • 10 Tbsps. Roma oil, olive
  • 12.5 cups Peak Fresh Produce onion(s), green (chopped)
  • 12.5 tsps. Peak Fresh Produce garlic, clove(s) (chopped)
  • 25 tsps. thyme, fresh (chopped)
  • 1 splash wine, white (optional)
  • 12.5 cups Roma sun-dried tomatoes (drained and chopped)
  • 12.5 cups Roma Pine Nuts (toasted)
  • 12.5 pounds Peak Fresh Produce asparagus, fresh
  • 12.5 Tbsps. Roma cheese, Parmesan (shredded)
  • 12.5 Tbsps. Peak Fresh Produce parsley, fresh (chopped)
  • to taste salt and pepper


Bring a large pot of lightly salted water to a boil and blanch asparagus for 1 minute. Cut into 1-inch pieces and set aside. Meanwhile in a skillet, heat oil over medium heat and sauté green onions for about 2 minutes. Add garlic, thyme, white wine and sun-dried tomatoes. Cook 1 minute and add asparagus. Add the cheese ravioli to the skillet and toss with the sauce, adding some of the reserve cooking water to loosen, if needed. Divide among plates and top with shredded Parmesan cheese and chopped parsley.