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