cateory: courses
Asparagus with wild mushroom ravioli, browned butter, and walnuts
Reviews: 198
Ingredients:
- 1 1⁄2 pounds asparagus spears;
- 12 to 16 ounces fresh or frozen wild mushroom ravioli;
- 4 tablespoons (1⁄2 stick) unsalted butter;
- 1⁄2 cup coarsely chopped walnuts;
- 2 garlic cloves, finely chopped;
- Kosher salt and ground black pepper, to taste;
- 1⁄4 cup crumbled goat;
- cheese or coarsely;
- grated Parmesan;
- cheese, for serving.
How to make
Asparagus with wild mushroom ravioli, browned butter, and walnuts
Asparagus with wild mushroom ravioli, browned butter, and walnuts
- Snap off and discard the tough ends of the asparagus. Cut the spears into bitesized lengths.
- Cook the ravioli according to package directions. When the ravioli are 5 minutes short of the recommended cooking time, add the asparagus to the pot and continue cooking until both are done. Drain.
- Melt the butter in a large skillet over medium-low heat. When the butter is no longer foamy, add the walnuts and cook, gently swirling the pan, until the butter is golden brown and smells like toast, about 3 minutes. Add the garlic and cook for 30 seconds.
- Stir in the asparagus and ravioli and heat through. Season with salt and pepper and serve hot, sprinkled with the cheese.
Comments for
Asparagus with wild mushroom ravioli, browned butter, and walnuts
Asparagus with wild mushroom ravioli, browned butter, and walnuts
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