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

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!

Product Used