Products  used  in  this  recipe

Alfredo  Sauce

Ravioli  with  garlic  &  fine  herbs  Boursin

Ingrédients

  • 2 packages O Sole Mio Garlic & Herb Ravioli (225 g each)
  • 1 container O Sole Mio Alfredo Sauce (500 ml)
  • 45 ml (3 tbsp) olive oil
  • ¼ onion, diced
  • 1 clove garlic, thinly sliced
  • 6–7 mushrooms, sliced
  • 150 g (1 cup) frozen peas, thawed
  • 6 medium asparagus spears, cut into 2-inch pieces
  • Chopped fresh basil and parsley
  • Zest of half a lemon

Préparation

  1. Heat the olive oil in a 14-inch skillet and sauté the onions until translucent, about 60 seconds.
  2. Add the garlic and cook for another 30 seconds.
  3. Add the sliced mushrooms and sauté until lightly browned, about 4–5 minutes.
  4. Stir in the sauce and peas, then reduce the heat to low.
  5. In a large pot of salted boiling water, blanch the asparagus pieces for 2–3 minutes. Drain and set aside.
  6. Cook the ravioli in the same water for 4 minutes.
  7. Remove the ravioli with a slotted spoon and add them to the skillet with the asparagus.
  8. Gently toss until everything is well combined and the pasta is coated with the sauce.
  9. Garnish with basil, parsley, and lemon zest.

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