Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan
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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan
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Ingredients
- 10 oz Spinach and Ricotta Ravioli cooked in salted water, per instructions
- 1 tbsp olive oil divided
- 1 small bunch of asparagus wooden ends removed, cut into thirds
- 1 cup of grape tomatoes
- Pinch of Crushed Red Pepper Flakes
- 2 cloves of garlic
- 1 tbsp butter
- Parmesan Cheese shredded, to taste
- 1 tbsp toasted pine nuts
- 2 tbsp fresh basil chopped
Instructions
- Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.
- While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp-tender and the tomatoes are ready to burst.
- Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste.
- Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.
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