Nuovo Pasta Easter Egg Ravioli with Parmigiano Cream

Ingredients

• 1 Pack (13 oz.) Nuovo Pasta Easter Egg Traditional Five Cheese Ravioli
• ¾ Cup Heavy cream
• ¼ Cup Parmigiano Reggiano, grated
• ¼ Cup Pasta water
• 1 Bunch Fresh “Pencil” asparagus, trimmed and sliced
• Salt and pepper to taste

Directions

1. Hold both ends of each asparagus spear and bend; the tough, fibrous base should snap right off. Slice trimmed asparagus at a bias in 1-inch segments.   
2. Cook ravioli separately in lightly salted boiling water according to package directions. Add cut asparagus to water along with the ravioli. They will cook perfectly together.
3. While ravioli and asparagus are cooking, place cream in a large skillet over medium heat and cook until simmering. Add Parmigiano to the cream and stir well. 
4. Using a ladle, remove ¼ cup of the hot pasta water from the pot and add it to the sauce, mixing well to obtain a smooth, creamy texture. Season with salt and pepper to taste. 
5. Pour half of the sauce onto a serving platter. Once cooked, drain the ravioli together with the asparagus and place them over the sauce; then drizzle the rest of the sauce on top. Enjoy! 

Product Used