Crispy salmon with spinach aglio e olio
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
- 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
- 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
in Berlin