Fresh Asparagus & Lemon Ravioli

Asparagus & Meyer Lemon Ravioli in Lemon Parsley Pasta

Fresh green asparagus tips are blanched and chopped then blended with ricotta, parmesan and zest from freshly squeezed Meyer lemons!  All delicately wrapped in fresh lemon parsley pasta.

How to cook it: Bring 3 quarts water to a rolling boil, add salt if desired, add pasta, stir and reduce heat.  Simmer ravioli 5-7 minutes to desired tenderness. Do not boil.

How to eat it: Enjoy with extra virgin olive oil or a light cream sauce, lemon zest and shaved parmesan.  For a beautiful spring dish, toss with braised baby artichokes and crispy pancetta.

Please keep refrigerated and enjoy or freeze by best by date.

Note: When cooking from frozen, do not defrost. Follow instructions above, adding about  1 minute extra cooking time.

Ingredients: Pasta: Durum flour, eggs, lemon, parsley, semolina.  Filling: Asparagus, ricotta, parmesan, Meyer  lemon zest, extra virgin olive oil, breadcrumbs, salt, white & black pepper.