This is a vegetarian dish that I made for dinner one night recently. I always buy fresh ravioli and have it in the freezer just in case I want to make a "restaurant-esque" quick meal for dinner. Although I usually have some sort of meat included in my meals, on this particular night I didn't thaw anything from the freezer. I have to admit this happens to me far too often! Thawing is a process I loath, anyways I shall continue... I always find when I'm doing a simple vegetable and pasta dish one of the best veggies to include is asparagus. I just love it! It looks elegant on the plate and its earthy taste matches perfectly with the mellow flavour of the pasta itself. I added a bit of sundried tomato strips for a nice salty tomato bite and in mere minutes I had dinner ready to eat! It was a quick meal at a time when I just didn't want to make anything. Luckily, the hubby liked what I made and said "hun, it was good, you should make this again sometime." Sounds like a winner to me. Bon appetite!

Serves 3

  • 1 pkg of fresh spinach and ricotta ravioli
  • 2 tbsp extra virgin olive oil (a little extra to drizzle on top when serving)
  • 1 tbsp butter
  • 4 garlic cloves, grated
  • 1 pinch chili flakes
  • 1 lemon, zest and juice
  • 2 shallots, thinly sliced
  • 1 bundle thin asparagus, cut into thirds (minus the bottom tough bit)
  • salt and freshly cracked black pepper, to taste
  • 1/2 cup thin pre-sliced carrots (sold in pkgs)
  • 1/2 cup to 3/4 cup low sodium vegetable or chicken stock
  • 4 sundried tomatoes, sliced thin

1. Put on a pot of water to boil. In the meantime, in a large shallow pan, on medium high heat, drizzle in the olive oil and butter. Add in the garlic, chili flakes, lemon zest, and shallots. Saute for a few minutes, until the shallot is cooked. Lower the heat to medium.

2. Then add in the asparagus pieces, and cook until it is tender-crisp. Add salt and pepper to taste.  Note: while the asparagus is cooking go ahead and add the ravioli into the pot of boiling water. Cook according to the package instructions.

3. Add the pre-sliced carrots in and squeeze the lemon juice in at this point, stir and cook for a minute. Then add in the vegetable or chicken stock, sundried tomatoes, and the cooked ravioli. Toss all of the cooked ingredients together, adding more stock if necessary. Once everything is tossed through, turn the heat off and serve immediately. Serve with a little drizzle of olive oil and a squeeze of fresh lemon juice if you wish. Enjoy!

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