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Ravioli With Asparagus and Gorgonzola Cream

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“Very good on a cold Fall or Winter night. I serve this with warm rolls, garlic herb butter and a glass of wine. This is one of those easy yet elegant meals.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook asparagus pieces in large pot of boiling salted water until crisp-tender, about 2 minutes. Remove, saving water for ravioli, Rinse asparagus with cold water; drain and set aside.
  2. Add and cook ravioli in same pot of water for 6-8 minutes or until al dente; drain.
  3. While ravioli cooks, combine gorgonzola and whipping cream in large saucepan. Cook over medium-low heat until cheese melts and mixture is almost smooth, about 4 minutes.
  4. Add drained ravioli to gorgonzola and gently stir to coat. Mix in asparagus then drizzle with lemon juice. Season to taste with salt and pepper.
  5. Serve, passing Parmesan cheese.

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