Lemon Cream Ravioli

This is a light and refreshing recipe for lemon cream ravioli. It’s a wonderful recipe that combines cheese ravioli with fresh asparagus, ham and Parmesan cheese.

Ingredients -

1 Pound Fresh Ravioli
1 Pound Asparagus, trimmed, cut into 1 1/2 inch pieces
1/4 Cup Butter
1 Cup Heavy Cream
1 Tablespoon Lemon Peel, grated
1/2 Cup Fresh Parmesan Cheese, grated
1 Cup Cooked Ham, diced
1/4 Teaspoon Fresh Ground Black Pepper

Preparation:

1. Boil salted water in a large pan.

2. Cook the ravioli according to the package directions.

3. Two minutes before the ravioli is cooked add the asparagus to the water.

4. Cook for 3 minutes.

5. Drain.

6. Place the ravioli in a large bowl.

7. Cook the butter, cream, and lemon peel in small saucepan over medium heat for 5 minutes.

8. Stir in the Parmesan cheese, ham, and fresh ground pepper.

9. Pour the sauce over the ravioli.

10. Toss to coat.

Cooking Tip

Recipe Tip

When you add pasta to boiling water, make sure there is substantial water in the pot, so the water can move around freely.

Cooking Tip

Pasta Tip

As a general rule, a pound of pasta will serve four as a main course, or four as an appetizer.