This recipe for Ravioli with Asparagus in a Pink Cream Sauce is delicious and so easy to make. It’s perfect for any special occasion or a weeknight meal.
Every once in a while, I’ll purchase some frozen ravioli or tortellini to keep on hand should I need to make a REALLY quick dinner.
Let’s face it, contrary to popular belief, I don’t always have time to make a full meal every night just like the rest of you. 🙂
So having some ravioli (or other pasta) on hand along with a backup of homemade marinara sauce in the freezer is a must.
I whipped up this Ravioli with Asparagus in a Pink Cream Sauce last week as I was going to a tricky tray and needed to have something in the refrigerator that the family could heat and eat while I was gone.
How do you make Ravioli with Asparagus in a Pink Cream Sauce?
For this recipe you’ll need cheese ravioli, fresh asparagus, EVOO, garlic, prepared marinara sauce, half and half, and crushed red pepper.
Start by trimming approximately 1-inch off of the bottom of the asparagus, place in a double boiler and steam in a covered pot until the asparagus turns bright green in color; approximately 2-3 minutes from when water starts to boil.
Remove from pan and allow to cool slightly.
Next, cook the ravioli according to package directions. Cooking times will vary depending on whether you are using fresh or frozen. Drain and place the ravioli back into the pot.
While the ravioli is cooking, cut the asparagus into 2-inch pieces. Heat the oil in a medium saucepan over medium heat and add the garlic and asparagus.
Saute for 1-2 minutes; then add the marinara sauce, half and half and red pepper.Mix well and allow to simmer 5-10 minutes (I usually let it cook until the ravioli is completely done). Add the sauce to the ravioli and mix well.
This entire meatless meal which included a tossed salad, was ready in less than 30 minutes. ~Enjoy!
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Ravioli with Asparagus in a Pink Cream Sauce
Ingredients
- 2 dozen large cheese ravioli
- 1 bunch fresh asparagus
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 cups prepared marinara sauce
- 1/2 cup fat free half and half
- 1 teaspoon crushed red pepper
Instructions
- Trim approximately 1-inch off of the bottom of the asparagus, place in a double boiler and steam in a covered pot until the asparagus turns bright green in color; approximately 2-3 minutes from when water starts to boil. Remove from pan and allow to cool slightly.
- Cook ravioli according to package directions. (Cooking times will vary depending on whether you are using fresh or frozen.) Drain and place the ravioli back into the pot.
- While the ravioli is cooking, cut the asparagus into 2-inch pieces.
- Heat the oil in a medium saucepan over medium heat and add the garlic and asparagus. Saute for 1-2 minutes; then add the marinara sauce, half and half and red pepper. Mix well and allow to simmer 5-10 minutes (I usually let it cook until the ravioli is completely done).
- Add the sauce to the ravioli and mix well.
Notes
Nutrition
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