I haven’t really done much cooking in the last few days… We have been busy helping friends paint their new house, working in our yard, and visiting family over the weekend. It has been quite relaxing, and I’ve been enjoying getting things done around the house.
The only issue is that when I don’t cook, I start to run out of things to blog about! The “old me” would be freaking out that I don’t have a new recipe for every day… But, my new relaxed blogging attitude is serving me well, and I’m enjoying a bit of a break! I do have a quick recipe for you today, though…
While I’ve been busy, I haven’t done much grocery shopping. I went to the farmer’s market over the weekend and stocked up on fresh veggies, and I’m using up the food in my freezer and pantry until I get to the grocery store to stock up on other staples. Fortunately, I froze some of my homemade pumpkin ricotta ravioli a few weeks ago. I had some fresh asparagus from the market, so I decided to make another quick ravioli dish with a creamy Parmesan sauce instead of a brown butter sauce this time. The cream cheese in the sauce creates a luscious, creamy texture without much work at all. I think it’s perfect with the pumpkin ricotta filling in the ravioli, but it would probably be wonderful with whatever frozen ravioli you have on hand!
Asparagus Ravioli Toss
- 1 pound frozen pumpkin ricotta ravioli
(or the ravioli of your choice) - 1 tablespoon extra virgin olive oil
- 1 tablespoon sage, chopped
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup milk
- 4 ounces cream cheese
- 2 ounces freshly grated Parmesan cheese
- Freshly ground nutmeg
- Kosher salt
Bring a large pot of salted water to a boil. Cook the ravioli for about 8 minutes (or according to package directions). Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sage and asparagus, and saute for about 5 minutes, until the asparagus is slightly tender, but not mushy. Add the milk and cream cheese, and stir until the cream cheese melts and the sauce begins to thicken. Add in the Parmesan cheese. Grate a bit of nutmeg into the sauce and season to taste with the salt.
Add the ravioli to the skillet and toss to coat with the sauce. Serve immediately, topped with additional Parmesan cheese, if desired.
Looks delicious and that pumpkin ravioli sounds so yummy!
Great recipe I love the cream cheese and the nutmeg in the recipe – I make a cream sauce but have not added these secret ingredients! Will now!
Yum!! I’m so excited it’s asparagus season – it’s absolutely one of my favorite veggies :)
Beautifully done!
GORGEOUS!
This looks so delicious and asparagus is still on sale at the grocery store this week!
I’m enjoying my “lightened up” blogging as well.
Jen, this ravioli looks wonderful. Lovin’ that cream cheese in the sauce, yes it could go on so many different dishes. xo
Jen this looks great!
Relaxing your blog attitude is really important because I want you to blog for years and years.
I think these food blogs are something historical, not only about our own lives and what we eat, but for the first time ever, huge numbers of women are doing something that’s never been done before. We are collectively recording a daily history of our lives.
So if we blog three days a week, or even once a week, and we do this for 50 years it will not matter if push out a daily post.
Laura
*if we push out a post.
Sorry I have morning brain.
What a beautiful and simple pasta dish Jen! Need to get me some of those ravioli cutters I think!