Asparagus and Gruyere Ravioli

ASPARAGUS AND GRUYERE STUFFED RAVIOLI WITH TOMATO BUTTER AND OLIVE OIL DRIZZLE

This may be the easiest recipe yet. This household is a big fan of pasta, and what can be better than pre-packaged ravioli that does all the work for you? It may be suspect sounding, but this is the real deal from Heinen’s and quite frankly we couldn’t stop eating it. Don’t even get me started on the tomato butter sauce that is easy beyond words, and I usually only put it on corn-on-the-cob. Not today!

Why You’ll Love This Recipe:

• There’s a level of freshness to these packaged ravioli offerings. The main point of difference is these are located in the open refrigerator drawers at Heinen’s locations. As soon as I opened the package(s), they felt very fresh and made that day.

• When boiling these beautiful raviolis, they take no time at all, barely the 4-5 minutes recommended on the package. Just watch the boil (I know, tsk tsk) to see them all float and looking softer, and they’re probably ready. When you remove them from the boiling water, I would recommend using a slotted sifter spoon, and these pasta squares didn’t stick to one another not one bit. They delicately slid over the other, not sticking or causing any rips or tears. They retain their shape and beautiful, unique color.

• You can eat these raviolis with just a simple olive oil drizzle when they’re plated, or you can take it to the next level and make a quick tomato butter sauce with walnuts to add to that drizzle. It takes it to another league I assure you. There’s also red pepper flakes and basil involved in that quick stir.

If you prefer a slightly sweet flavor to your drizzle toppings on ravioli, you can add a teaspoon of honey to the butter after it melts in the saucepan. You know I do! We’re only a household of 2, so 1 package is enough for us, but the sauce makes enough for 2 packages. It does NOT keep well though because of the butter, so if you reheat any the next day, you may need to remake the sauce.

The shaved parmesan that Heinen’s offers is so thin and tasty! And did I mention the fresh asparagus in produce? My absolute favorite because they’re so thick and substantial for your dinner plate.

ASPARAGUS AND GRUYERE STUFFED RAVIOLI WITH TOMATO BUTTER AND OLIVE OIL DRIZZLE RECIPE

Prep Time: 10 min | Cook Time: 7-10 min | Serving Size: 2 per package

Ingredients

• 1 package Heinen’s asparagus and gruyere ravioli (more for families 3+ in size)

• chopped basil to top

• 1 container of Heinen’s shaved parmesan cheese (fresh)

• plating/drizzle quality olive oil

Tomato Butter Drizzle Ingredients

• 1 stick butter

• 1/2 tsp balsamic vinegar

• 1 tsp honey

• 2 tbsp tomato paste

• 1/2 tsp red pepper flakes

• 1/4 chopped fresh basil

• 1/2 cup chopped walnuts

Instructions

In a large boiling pot, drop in the package(s) of ravioli.

Boil to packagings instructions, about 4-5 minutes or until all floating and soft.

While the ravioli is boiling, in a saucepan, add the stick of butter and tomato paste to melt on low. Once melted, stir it with a whisk so that the tomato paste is fully mixed in the butter. This may take a minute or two. Add in the honey and balsamic along with the red pepper flakes and walnuts. Once all is lightly stirred together, add in the basil to stir once more. Set aside, but get ready to give it a little stir before drizzling on top the ravioli.

Remove cooked ravioli to be placed lightly onto a serving platter. Once all the ravioli is laid out, drizzle plating olive oil over ravioli first. Next, give the tomato butter sauce a little stir, then drizzle generous amount all over the ravioli. Add more fresh chopped basil to the top.

Give a generous sprinkle of the shaved parmesan over plated ravioli next to whatever side dish you choose.