Cheese Ravioli with Veggies

Lauro Villanueva
Sous Chef

• Chop asparagus into pieces 1/2 – 3/4 in size
• Sautee asparagus in 1 TBL each butter and oil
• When asparagus begins to soften, add halved cherry tomatoes
  • Alt options:  Basil pesto, heirloom tomatoes, sun-dried tomatoes
• Chopped walnuts into pan
• More butter
• Add Cheese ravioli and a bit of Mrs Dash, and 1 clove garlic
  • Don’t add garlic early, as it becomes bitter
• Balsamic vinegar
• Top with grated parmesan and let melt
• Plate
• Garnish with chopped walnuts, fresh chopped basil and fresh chopped parsley