Spring Pea Asparagus Ricotta Ravioli
"Spring Pea Asparagus Ricotta Ravioli - Enjoy the freshest produce of the season with this 20 minute vegetarian pasta dish!..."
INGREDIENTS
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20 ounces cheese blend ravioli (I used a three cheese ravioli)
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1 cup asparagus, sliced into 1 inch pieces (woody ends removed)
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1 lb English peas, shells sliced open*
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1 cup ricotta cheese
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2 tablespoons dry white wine or 1 tablespoon white wine vinegar
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1 tablespoon extra virgin olive oil
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Salt, pepper to taste
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Fresh thyme leaves for garnish
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1 cup fresh basil leaves
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1/4 cup grated parmesan cheese
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1 tablespoon pine nuts
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1 tablespoon lemon juice
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1 garlic clove, minced
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3 tablespoons olive oil
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Salt, pepper to taste
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