Ricotta Ravioli with Blistered Tomatoes & Asparagus

🥘 Ingredients

• asparagus
  8 oz
• basil paste
  1 tbsp
• black pepper
  to taste
• ciabatta
  1 loaf
• cooking oil
  2 tbsp
• cream sauce base
  4 oz
• fresh tomato ricotta ravioli
  10 oz
• garlic herb butter
  1 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  6 oz
• lemon
  1 unit
• parmesan cheese
  2 oz
• salt
  to taste
• shallot
  1 unit
• spinach
  2 c

1. 

   1

   Bring a medium pot of water to a boil. Trim asparagus ; cut on a diagonal into 1-inch pieces. Thinly slice shallot . Quarter lemon . Heat a large drizzle of cooking oil in a hot large pan. Add asparagus and grape tomatoes ; season with salt and black pepper . Cook, stirring occasionally, until asparagus is browned and tomatoes are blistered, ⏱️ 2 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   asparagus: 8 oz, shallot: 1 unit, lemon: 1 unit, cooking oil: 2 tbsp, grape tomatoes: 6 oz, salt: to taste, black pepper: to taste
2. 

   2

   Once water is boiling, gently add fresh tomato ricotta ravioli to pot.

   fresh tomato ricotta ravioli: 10 oz
3. 

   3

   While ravioli cooks, heat a drizzle of cooking oil in pan used for veggies over medium heat. Add shallot and cook, stirring constantly, until softened, ⏱️ 30 seconds . Whisk in cream sauce base , garlic powder , basil paste , and ¼ cup plain water. Bring sauce to a boil then add spinach (in batches if necessary) and stir to wilt, ⏱️ 30 seconds .

   cream sauce base: 4 oz, garlic powder: 1 tsp, basil paste: 1 tbsp, spinach: 2 c
4. 

   4

   Halve ciabatta and toast. Spread cut sides with as much garlic herb butter as you like; halve on a diagonal. Top ravioli with parmesan cheese . Serve with garlic bread and any remaining lemon wedges on the side.

   ciabatta: 1 loaf, garlic herb butter: 1 tbsp, parmesan cheese: 2 oz