Truffle & parmesan ravioli with veggies and pesto

Too few ratings

Isis Garrigos Borderia

Community Member

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
  • 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

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