1 14- to 16-oz pkg cheese ravioli (fresh or frozen)
1/4 cup olive oil
2 cloves garlic, thinly sliced
1/2 cup pinenuts, roughly chopped
8 oz asparagus, trimmed and thinly sliced on a diagonal
1/4 cup grated Parmesan (1 oz)
Recipe Preparation
1. Cook the ravioli according to package directions.
2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and pinenuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
3. Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the cheese.
Photo and recipe (slightly altered) from Women's Day from here
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