Truffle & parmesan ravioli with veggies and pesto
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
Baking
Resting
Ingredients
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!
