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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 4

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

    Cup of Yum
  1. Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.
  2. 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.
  3. 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.
  4. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.