Asiago, Roasted Garlic & Fresh Basil Ravioli with Spring Asparagus, Roasted Red Peppers & Artichoke

Serving Size:  2-3


12 oz. Pappardelle's Asiago, Roasted Garlic & Fresh Basil Ravioli
2 red bell peppers (roasted, seeded, skinned and julienned)
1 bunch fresh asparagus, cut into 1-inch pieces
1 can artichoke hearts, drained and cut in half lengthwise
1 tablespoon garlic, chopped
2 tablespoons shallots, sliced
2 tablespoons extra virgin olive oil
Sea salt & pepper, to taste


  1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 6-8 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  2. Meanwhile, warm olive oil in a large sauté pan and cook garlic until golden brown. Add asparagus, artichokes, roasted red peppers and shallots -- sauté lightly.
  3. Add pasta and lightly blend ingredients.