Ravioli with Asparagus and Gorgonzola Cream Sauce
This was a great little recipe that I wrote down in 2001 from Kare11 news station during a cooking segment. We also like to add a bit of balsamic glaze. Just adds a nice touch.
Ingredients
- 20 oz four cheese ravioli refrigerated kind like Biutoni
- 1 lb asparagus cut into 1 1/2 inch pieces
- 2 tsp fresh lemon juice
- 8 oz Gorgonzola cheese crumbled
- 1 cup heavy cream
- shredded Parmesan cheese
- balsamic glaze for serving (optional)
Instructions
- Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Remove and rinse asparagus with cold water, drain and set aside.
- Add ravioli to the same pot of water and cook 6-8 minutes or until al dente; drain.
- Meanwhile, combine Gogonzola ad whiping cream in large saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
- Add drained ravioli to gorgonzola and gently stir to coat. Mix in asparagus and drizzle lemon juice over. Season to tast with salt and pepper.
- Serve sprinkled with shredded parmesan cheese and a little drizzle of balsamic glaze.
Tried this recipe?Let us know how it was!
Ravioli with Asparagus and Gorgonzola Cream Sauce
This was a great little recipe that I wrote down in 2001 from Kare11 news station during a cooking segment. We also like to add a bit of balsamic glaze. Just adds a nice touch.
Servings: 4 servings
Ingredients
- 20 oz four cheese ravioli refrigerated kind like Biutoni
- 1 lb asparagus cut into 1 1/2 inch pieces
- 2 tsp fresh lemon juice
- 8 oz Gorgonzola cheese crumbled
- 1 cup heavy cream
- shredded Parmesan cheese
- balsamic glaze for serving (optional)
Instructions
- Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Remove and rinse asparagus with cold water, drain and set aside.
- Add ravioli to the same pot of water and cook 6-8 minutes or until al dente; drain.
- Meanwhile, combine Gogonzola ad whiping cream in large saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
- Add drained ravioli to gorgonzola and gently stir to coat. Mix in asparagus and drizzle lemon juice over. Season to tast with salt and pepper.
- Serve sprinkled with shredded parmesan cheese and a little drizzle of balsamic glaze.
