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Spinach, Asiago & Roasted Garlic Ravioli

Servings: 2 | Prep: 5 mins | Cook: 10 mins

Simply delicious: Asiago is one of the tastiest cheeses from the Eastern Italian Alps. At NUOVO, we could not pass up the opportunity to feature this cheese in our ravioli.


  • 1 Pack (9 oz.) Nuovo Pasta Spinach, Asiago & Roasted Garlic Ravioli
  • 2 Tbsp Unsalted butter 
  • 2 Small Shallots, chopped fine
  • ½ Cup White wine (Pinot Grigio is perfect!)
  • ½ Cup Heavy cream 
  • Salt and cracked black pepper to taste
  • ½ Cup Asiago, shaved
  • 2 Tbsp Parmigiano Reggiano, grated


  1. Place butter and chopped shallots in a small saucepan and cook over medium-low heat until shallots are golden.
  2. Add wine and cook to evaporate alcohol. Add cream, bring to a simmer, and cook for five more minutes.
  3. Season with salt and pepper. Cook ravioli separately in salted boiling water according to package directions.
  4. Drain and place on a serving platter. Spoon sauce on top and sprinkle with Parmigiano cheese. 
  5. For a more elegant presentation, add a few sprigs of fresh thyme to each plate. Enjoy!

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