Truffle & parmesan ravioli with veggies and pesto

Name: Truffle & parmesan ravioli with veggies and pesto
Prep time: 30 min
Total time: 30 min
Yield: 3
Cuisine: italian
Ingredients: 8.5 oz Truffle ravioli; 4 heads button mushrooms; 3 oz green asparagus; 1 cup onion; 1 clove garlic; 2 oz Hokkaido pumpkins; 2.5 oz pesto; salt; pepper; Parmesan cheese; olive oil

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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 👌

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

5⅔ oz

Truffle ravioli

2⅔ heads

button mushrooms

2 oz

green asparagus

⅔ cup

onion

⅔ clove

garlic

1⅓ oz

Hokkaido pumpkins

1⅔ oz

pesto

salt

pepper

Parmesan cheese

olive oil

Step 1/4
- 2⅔ heads button mushrooms
- 2 oz green asparagus
- ⅔ cup onion
- ⅔ clove garlic
- 1⅓ 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
- 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
- 5⅔ oz Truffle ravioli
- 1⅔ 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
Enjoy your meal!