Creamy Asparagus Sauce with Ravioli

This is such an easy dish to make but will impress anyone. The seasonal roasted asaparagus adds a nutty flavor while the ravioli adds a beautiful cheesiness to this dish. The sauce is so creamy while still managing to be light. This sauce would even be tasty on a bruschetta or a piece of meat.


1-pound fresh asparagus

3 tbs. plus 1/3 cup extra virgin olive oil

pinch of salt

¼ cup plus more for finishing freshly grated pecorino romano cheese

3 tsp. pine nuts

1 tsp. cream (optional)

2 tsp. chopped fresh parsley (optional)

1 pound of good quality cheese ravioli

pinch of salt

freshly cracked black pepper

pasta water as needed

Preheat the oven to 400 degrees. Bring a large pot of salted water to the boil for the ravioli.

Trim off the woody end of the asparagus. Place the asparagus in a large baking sheet with 3 tbs. olive oil, salt and pepper. Mix all of the ingredients together so that it is evenly combined. Spread the asparagus out in a single layer. Cook the asparagus for about 10-13 minutes or until the asparagus is tender when pierced by a knife. Take it out of the oven and let it cool for 5 minutes.

Chop the asparagus up and place it in a food processor. While the food processor is still running add in 1/3 cup of olive oil. Puree until smooth and add in ¼ cup pecorino romano cheese and the cream. Puree to combine.

In a dry pan add the pine nuts and toast on medium-high heat. Stir occasionally until they are golden and smell delicious! This will take about 1 minute. Set aside in a bowl.

Cook the ravioli according to the package’s directions. Reserve some of the pasta water in a cup and then drain the ravioli. Place the ravioli in a serving bowl with the asparagus sauce and combine. Add as much pasta water as you want for a thinner consistency. Serve with the toasted pine nuts, a drizzle of olive oil, parsley and pecorino romano cheese.

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