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Ravioli with Asparagus in a Pink Cream Sauce
This recipe for Ravioli with Asparagus in a Pink Cream Sauce is delicious and so easy to make. It's perfect for any special occasion or a weeknight meal.
👥 24 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- saucepan
📝 Preparation Steps
1
Trim approximately 1-inch off of the bottom of the asparagus, place in a double boiler and steam in a covered pot until the asparagus turns bright green in color; approximately ⏱️ 2-3 minutes from when water starts to boil. Remove from pan and allow to cool slightly.
2
Cook ravioli according to package directions. (Cooking times will vary depending on whether you are using fresh or frozen.) Drain and place the ravioli back into the pot.
3
While the ravioli is cooking, cut the asparagus into 2-inch pieces.
4
Heat the oil in a medium saucepan over medium heat and add the garlic and asparagus. Saute for ⏱️ 1-2 minutes; then add the marinara sauce, half and half and red pepper. Mix well and allow to simmer ⏱️ 5-10 minutes (I usually let it cook until the ravioli is completely done).
garlic, minced2 cloves
5
Add the sauce to the ravioli and mix well.
Nutrition Facts
calories
304 kcal
fat Content
11 g
serving Size
1 ravioli
fiber Content
4 g
sugar Content
3 g
sodium Content
628 mg
protein Content
14 g
cholesterol Content
46 mg
carbohydrate Content
38 g
saturated Fat Content
3 g
unsaturated Fat Content
0.6 g
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