Asiago, Roasted Garlic & Fresh Basil Ravioli in Turmeric Egg Dough with Roasted Cauliflower & Lemony-Herb Breadcrumbs

Serving Size:  2-3


12 oz. Pappardelle’s Asiago, Roasted Garlic & Fresh Basil Ravioli
1 head cauliflower, washed & cut into florets
4 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 cup panko breadcrumbs
1/4 cup pecorino Romano cheese, grated
2 tablespoons fresh parsley
2 teaspoons lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons butter
Salt & pepper, to taste


  1. Preheat oven to 400 degrees. Bring a large pot of lightly salted water to a boil.
  2. Line a baking sheet with aluminum foil. Arrange cauliflower florets evenly over baking sheet. Drizzle with 2 tbsp. EVOO and lightly season with salt & pepper. Bake for 25 mins., or until florets are tender and slightly charred.
  3. Meanwhile, in a medium-sized sauté pan, heat 2 tbsp. of EVOO over medium heat. Add breadcrumbs and stir occasionally to ensure even, gradual browning. Once breadcrumbs have browned, remove from heat. Add cheese, parsley and lemon zest. Stir to combine and reserve.
  4. When the cauliflower has about 10 mins. left to cook in the oven, add ravioli to the boiling water and cook for about 8-10 mins. Drain, reserving 1/4 cup of pasta water.
  5. Once cauliflower is cooked, remove from oven. Toss the cooked ravioli with the pasta water, lemon juice, butter, and cauliflower. Garnish with the seasoned breadcrumbs and serve immediately. Enjoy!