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Cheese
Ravioli Pasta
Prepared ravioli and tortellini are available both dried and fresh, but the
fresh are better and come with a wide variety of fillings. Keep them in your freezer at
all times to pull out at a moment's notice. You can easily change the mood of this dish by
varying the type of filling. Make it a day ahead and enjoy it cold or at room temperature.
2 packages (9 oz. each) cheese ravioli
1 lb. asparagus, trimmed and cut into 1-inch pieces
1 tbsp. olive oil
1/4 cup almond slices
4 garlic cloves, finely chopped
1 tbsp. balsamic vinegar
1 tbsp. finely chopped fresh parsley
Salt and pepper to taste
2 tbsp. grated Romano cheese
Cook the pasta according to package instructions. Drain well and place in a serving
bowl. Meanwhile, steam the asparagus until just tender, about 5 minutes. Add the olive
oil, almonds, garlic, vinegar, parsley and steamed asparagus to the pasta. Season with
salt and pepper, add the cheese, and toss. Cool and serve at room temperature or chilled.
Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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