Truffle & parmesan ravioli with veggies and pesto

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!