Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan
Servings 4
Equipment
- Large pot
- Large Sauté Pan
Ingredients
- 10 oz Spinach and Ricotta Ravioli cooked in salted water, per instructions
- 2 tbsp olive oil divided
- 1 small bunch of asparagus woody ends removed, cut into thirds
- 1 cup of grape tomatoes
- Pinch of crushed red pepper flakes to taste
- 2 cloves of garlic minced
- 2 tbsp butter
- Parmesan cheese shredded, to taste
- 1 tbsp toasted pine nuts
- 2 tbsp fresh basil chopped
- Lemon wedges for serving
Instructions
- Cook the ravioli in a large pot of well-salted water according to package instructions.
- Drain ravioli, reserving ¼ cup of pasta water.
- Meanwhile, heat one tablespoon 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.
- Add the minced garlic, remaining olive oil, and butter, stirring constantly for 1 minute.
- Add the cooked & drained ravioli to the pan along with some reserved pasta water as needed. Season with sea salt and freshly cracked pepper, to taste.
- Pour into a serving bowl, then top with shredded Parmesan, toasted pine nuts, and fresh basil.
- Serve immediately, with lemon wedges on the side. Enjoy.