Portabella Asparagi Recipe
Jumbo ravioli stuffed with portabella mushrooms sautéed in olive oil, butter, and garlic with fresh asparagus and sweet red bell peppers. Topped with freshly grated fontinella cheese
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ravioli
Cook the jumbo ravioli according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Mushrooms and Peppers
Add the chopped portabella mushrooms and diced red bell pepper to the skillet. Sauté for 5-7 minutes until the mushrooms are tender.
- 4
Incorporate Asparagus
Add the chopped asparagus and continue to sauté for another 3-4 minutes until the asparagus is bright green and tender-crisp.
- 5
Combine with Ravioli
Gently toss the cooked ravioli with the sautéed vegetables. Season with salt and black pepper to taste.
- 6
Serve with Cheese
Transfer the ravioli and vegetables to serving plates and sprinkle generously with freshly grated fontinella cheese. Serve warm.
