|2 servings||calories per servings 550||protein serving 25 g||carbs per serving 42 g||total fat per serving 34 g|
Our friends at Alfresco Pasta in Nashville, TN have done it again with this savory mushroom ravioli! This springtime pasta dinner feels elegant and indulgent, but it comes together very quickly. Tangy goat cheese melts into the ravioli and sautéed vegetables, serving as the sauce. Heart-healthy walnuts add unexpected but satisfying crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||34 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||5 g|
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.
MISE EN PLACE
• Discard tough asparagus ends. Cut tender spears into 2-inch pieces.
• Discard mushroom stems. Slice caps.
• Peel and chop garlic.
• 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.
• 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.
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.
Add ravioli, 1 tablespoon olive oil and 1/2 teaspoon PeachDish Salt. Toss gently to combine.
• Divide ravioli and vegetables between 2 plates.
• Top with goat cheese and walnuts. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...