Ingredients
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1 (24 oz) pkg Celentano cheese ravioli
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1/3 cup chopped sun-dried tomatoes
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30 stalks fresh asparagus, cut into 1-inch pieces
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4 tbsp toasted pine nuts
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1 (16 oz) jar Alfredo sauce
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Salt and Black Pepper to taste
Steps
1
Bring a large pot of water to a boil and cook the ravioli according to package directions. Drain and set aside.
2
Blanch asparagus in hot water for 1 minute or in microwave for 45 seconds.
3
In a skillet over medium heat, add alfredo sauce. Cook for 1 minute and add asparagus, add salt and black pepper to taste.
4
Pour sauce over plated ravioli and top with toasted pine nuts and sun-dried tomatoes.
