YIELD: 2 Servings
TIME: 30 Minutes
Entree
Lunch

Spring Pea and Asparagus Ravioli

Ingredients
Olive oil
2 cloves garlic, minced
⅔ cup fresh or frozen peas
1 bunch of asparagus, rinsed and cut into 1” strips
1 package Kite Hill ravioli, cooked and drained
1 tablespoon of pesto
Juice of 1/2 of a lemon ​
Handful of Kite Hill ricotta
Herbs for garnishing (we used basil + pea sprouts)
Salt and pepper
Method
Step 1.
Heat 2 tablespoons of olive oil in skillet on medium heat.
Step 2.
Add minced garlic and cook for 1 minute.
Step 3.
Add asparagus strips and peas and cook for 3-4 minutes, until asparagus is bright green and peas are warmed throughout.
Step 4.
Add 1 tablespoon of pesto and juice from half a lemon to the skillet and mix.
Step 5.
Add cooked ravioli and top with an additional 1-2 tablespoon of olive oil.
Step 6.
Toss pasta in skillet to heat through, and add salt and pepper.
Step 7.
Top with Kite Hill ricotta and herb garnishes. Dish into bowls and top with more Kite Hill ricotta and herbs, if desired.

This recipe uses:

Kite Hill Ricotta

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This recipe uses:

Kite Hill Spinach Ricotta Ravioli

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