Ravioli With Asparagus and Gorgonzola Cream |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Very good on a cold Fall or Winter night. I serve this with warm rolls, garlic herb butter and a glass of wine. This is one of those easy yet elegant meals. Ingredients:
1 lb asparagus, cut into 1 1/2 inch pieces |
20 ounces ravioli (four cheese) |
8 ounces gorgonzola, crumbled |
1 cup whipping cream |
2 teaspoons fresh lemon juice |
freshly grated parmesan cheese |
Directions:
1. Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Remove, saving water for ravioli, Rinse asparagus with cold water; drain and set aside.
2. Add and cook ravioli in same pot of water for 6-8 minutes or until al dente; drain.
3. While ravioli cooks, combine gorgonzola and whipping cream in large saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
4. Add drained ravioli to gorgonzola and gently stir to coat. Mix in asparagus then drizzle with lemon juice. Season to taste with salt and pepper.
5. Serve, passing Parmesan cheese.
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