Truffle & parmesan ravioli with veggies and pesto

Too few ratings

Isis Garrigos Borderia

Community Member

“This is one of my favorites pasta recipes. Easy to make and the ingredients are easy to find. I use truffle raviolis but it is also delicious with spinach raviolis or pumpkins’. Enjoy it!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
8½ oz Truffle ravioli
4 heads button mushrooms
3 oz green asparagus
1 cup onion
1 clove garlic
2 oz Hokkaido pumpkins
2½ oz pesto
salt
pepper
Parmesan cheese
olive oil
Metric
Imperial
  • Step 1/4

    • 4 heads button mushrooms
    • 3 oz green asparagus
    • 1 cup onion
    • 1 clove garlic
    • 2 oz Hokkaido pumpkins

    Chop the garlic and cut the onion into badges, the pumpkin into little cubes, the mushrooms and the asparagus in 2 inches long. Prepare a pan with olive oil for the veggies and a cooking pot with water for raviolis and bring it to boil.

  • Step 2/4

    When hot but not smoking add onion and garlic and cook for about 2-3 min. Then add pumpkin and asparagus and sauté for 5-7 min or tender. Finally add mushrooms and season with salt and pepper.
    • salt
    • pepper
    • olive oil

    When hot but not smoking add onion and garlic and cook for about 2-3 min. Then add pumpkin and asparagus and sauté for 5-7 min or tender. Finally add mushrooms and season with salt and pepper.

  • Step 3/4

    Add raviolis to boiling water, let it cook for 3 minutes and rinse. Add the raviolis to the veggies pan and add pesto sauce. Remove and transfer to plate, add Parmesan cheese if you’d like strongest flavor
    • 8½ oz Truffle ravioli
    • 2½ oz pesto
    • Parmesan cheese

    Add raviolis to boiling water, let it cook for 3 minutes and rinse. Add the raviolis to the veggies pan and add pesto sauce. Remove and transfer to plate, add Parmesan cheese if you’d like strongest flavor

  • Step 4/4

    Plate and enjoy this easy and delicious recipe

    Plate and enjoy this easy and delicious recipe