Pecorino and Pear Ravioli
Pecorino and Pear Ravioli
Directions
- Preheat grill to high heat and toss asparagus spears in with 1 tbsp. of oil. Season with salt and pepper to taste. Grill asparagus until cooked through and well-marked for about 5-7 minutes. Reserve.
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Meanwhile, heat remaining tbsp. of oil in a saute pan over medium heat. Add garlic and saute until fragrant for about 1 minute. Deglaze with white wine and add heavy cream, Parmesan cheese and lemon juice. Bring to a simmer and reduce until thickened for about 3-4 minutes. Season to taste with salt and pepper and reserve.
- Heat ravioli per manufacturer's instructions. Add ravioli to sauce and toss to combine.
- Place ravioli on a serving dish and top with grilled asparagus. Garnish with more Parmesan cheese and parsley as desired.
Ingredients
- 1/2 cup cream, heavy
- 4 garlic, clove(s), thinly sliced
- Kosher salt, to taste
- 1/2 tsp. lemon juice
- 2 tbsps. oil, vegetable, divided
- 1/8 tsp. parsley, minced
- 4 Peak Fresh Produce® Asparagus, Spear(s), trimmed
- 6 Piancone® Ravioli, Pecorino and Pear, Half Moon
- Roma® Black Pepper, Ground, to taste
- 1 tsp. Roma® Cheese, Parmesan, grated
- 1/4 cup Roma® Cheese, Parmesan, grated
- 1 tbsp. wine, white