Ricotta Ravioli with Blistered Tomatoes & Asparagus

🥘 Ingredients

• asparagus
  12 oz
• basil paste
  2
• black pepper
• ciabatta
  2
• cooking oil
  1 tbsp
• cream sauce base
  8 oz
• fresh tomato ricotta ravioli
  18 oz
• garlic herb butter
  4 tbsp
• garlic powder
  2 tsp
• grape tomatoes
  8 oz
• lemon (quartered)
  1
• parmesan cheese
  6 tbsp
• salt
• shallot (thinly sliced)
  2
• spinach
  10 oz

🍳 Cookware

• medium pot
• large pan
• strainer
• large pan

1. 

   1

   Bring a medium pot of water to a boil. (TIP: Cover pot with lid to bring water to a boil more quickly.) Wash and dry produce.
2. 

   2

   Trim asparagus and cut on a diagonal into 1-inch pieces. Thinly slice shallot . Quarter lemon .

   asparagus: 12 oz, shallot: 2 (thinly sliced), lemon: 1 (quartered)
3. 

   3

   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, ⏱️ 3 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 1 tbsp, grape tomatoes: 8 oz, salt, black pepper
4. 

   4

   Once water is boiling, gently add fresh tomato ricotta ravioli to pot. (TIP: Move on to the next step if the water has not boiled yet.) Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, ⏱️ 4 minutes . Reserve ¾ cup pasta cooking water, then drain in a strainer . TIP: Gently shake strainer with ravioli in it to remove as much moisture as possible.

   fresh tomato ricotta ravioli: 18 oz
5. 5

   While ravioli cooks, heat a drizzle of oil in the same large pan over medium heat. Add shallot and cook, stirring constantly, until softened, ⏱️ 60 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 and stir to wilt, ⏱️ 60 seconds . Add drained ravioli, blistered tomatoes and asparagus, and a squeeze of lemon; toss until evenly coated. If sauce is too thick, add reserved pasta cooking water 1 TBSP at a time until desired consistency. Season with salt and pepper.

   cream sauce base: 8 oz, garlic powder: 2 tsp, basil paste: 2, spinach: 10 oz
6. 6

   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: 2, garlic herb butter: 4 tbsp, parmesan cheese: 6 tbsp