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About the Dish

  • Asparagus


  • Crimini Mushroom

    Crimini Mushroom

  • Garlic


  • Alfresco Pasta Ravioli

    Alfresco Pasta Ravioli

  • Goat Cheese

    Goat Cheese

  • Walnuts


  • PeachDish Salt

    PeachDish Salt


Fill a saucepan with about 6 cups water, stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
Prepare your mise en place: Snap off the tough ends of the asparagus spears (about 1 inch). Cut the spears into 2-inch pieces. Cut the mushrooms into 1/2-inch slices. Peel and chop the garlic cloves.
Heat a skillet over medium heat. Add walnuts, and cook, stirring occasionally, until they are fragrant and lightly toasted. Watch them closely to make sure they don’t burn. Transfer to a small plate or bowl, and set aside. Return skillet to stove, and increase heat to medium-high. Add 1 teaspoon olive oil. When oil is hot, add asparagus and cook, stirring occasionally, until sizzling, lightly browned and tender, about 3 minutes. Pour onto a plate.
Return skillet to heat, and add mushrooms and garlic. Cook, stirring lightly, until mushrooms are browned and tender, about 4 minutes. Return the asparagus to the skillet, and reduce heat to very low, just to keep warm. Do not cover. When pasta cooking water comes to a boil, stir in the raviolis. Return to a simmer, but do not let the water boil; reduce the heat if necessary. Cook raviolis until they float to the top, about 5 minutes.
Drain the raviolis, and add to the skillet with the asparagus and mushrooms. Sprinkle with 1/2 tsp. Peach Dish Salt, or to taste. Drizzle with the remaining 1 tablespoon olive oil. Toss to combine.
Divide between 2 serving plates. Top with goat cheese, and sprinkle with walnuts. Serve at once.