About the Dish

  • Walnuts

    Walnuts

  • Alfresco Pasta Ravioli

    Alfresco Pasta Ravioli

  • Asparagus

    Asparagus

  • Cremini Mushroom

    Cremini Mushroom

  • Garlic

    Garlic

  • PeachDish Salt

    PeachDish Salt

  • Goat Cheese

    Goat Cheese

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Discard tough asparagus ends. Cut tender spears into 2-inch pieces. • Discard mushroom stems. Slice caps. • Peel and chop garlic.
3
• Place a skillet over medium heat. Add walnuts. Cook, stirring occasionally, until walnuts are fragrant and lightly toasted. (Watch closely to make sure they don’t burn.) • Transfer to a bowl.
4
• Increase heat to medium-high. Add 1 teaspoon olive oil. When oil is hot, add asparagus. Cook, stirring occasionally, until asparagus is lightly browned and tender, about 3 minutes. • Transfer to a plate. • Add mushroom and garlic to skillet. Cook, stirring occasionally, until mushrooms are browned and tender, about 4 minutes. • Return asparagus to skillet. Keep warm over very low heat.
5
While mushroom cooks: • When water boils, add ravioli. Cook ravioli at a simmer (reduce heat if necessary) until ravioli are tender and float to the top, about 5 minutes. • Drain ravioli.
6
Add ravioli, 1 tablespoon olive oil and 1/2 teaspoon PeachDish Salt. Toss gently to combine.
7
• Divide ravioli and vegetables between 2 plates. • Top with goat cheese and walnuts. Enjoy!

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