Ricotta Ravioli with Blistered Tomatoes & Asparagus
Basil Cream Sauce & Garlic Bread
We love ravioli for many reasons—chiefly, its pillowy luxuriousness and how quickly it helps you get a hearty dinner on the table. These tomato-ricotta ravioli make a perfect base for a ton of other great flavors: juicy blistered tomatoes, sautéed asparagus, and caramelized shallots in a creamy basil sauce, with fresh spinach wilted right in. On the side is toasted ciabatta garlic bread for a crisp, extra-savory boost to this 15-minute meal that tastes like you were cooking it all day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Asparagus
1 unit
Shallot
1 unit
Lemon
4 ounce
Grape Tomatoes
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
1 teaspoon
Garlic Powder
20 g
Basil Paste
5 ounce
Spinach
1 unit
Ciabatta Roll
(Contains Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce. • Trim asparagus; cut on a diagonal into 1-inch pieces. Thinly slice shallot. Quarter lemon. • Heat a large drizzle of oil in a hot large pan. Add asparagus and tomatoes; season with salt and pepper. Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Once water is boiling, gently add ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-4 minutes. • Reserve ¾ cup pasta cooking water, then drain. TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.
• While ravioli cooks, heat a drizzle of oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, 30-60 seconds. • Whisk in cream sauce base, garlic powder, basil paste, and ¼ cup plain water (½ cup for 4). Bring sauce to a boil then add spinach (in batches if necessary) and stir to wilt, 30 to 60 seconds. (Spinach may add moisture to your sauce. Cook longer if you like a thicker sauce!) • Add drained ravioli, blistered tomatoes and asparagus, and a squeeze of lemon; toss until evenly coated in a creamy sauce. (If sauce is too thick, add reserved pasta cooking water 1 TBSP at a time until desired consistency is reached.) Season with salt and pepper.
• Halve ciabatta and toast. Spread cut sides with as much garlic herb butter as you like; halve on a diagonal. • Top ravioli with cheese. Serve with garlic bread and any remaining lemon wedges on the side.
