Stuffed Pasta with Asparagus Spears
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 cups spinach and ricotta ravioli
- 1 Tbsp butter (melted)
- 2 cups Asparagus (woody ends snapped off)
- 1 ½ cups Fontina cheese (grated)
- salt
- peppers
How healthy are the main ingredients?
salt
Product recommendation
... Use any kind of filled ravioli, but pea and ham or cheese would be good.
... Substitute the asparagus with podded broad beans.
Preparation steps
1.
Cook the pasta in boiling salted water according to packet instructions, then drain and toss with a little butter.
2.
Cut the asparagus into short lengths and parboil in salted water for 3 minutes. Drain and pat dry.
3.
Tip the ravioli and asparagus into a greased baking dish, season lightly and cover with the grated fontina. Grill until bubbling.
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