Asparagus Ravioli & Beet Ravioli in Basil Pesto Sauce

Ingredients:

 

1. Cook Ravioli: bring a large pot of salted water to a boil, gently add in Ravioli and lower the heat to a simmer for 8-10 minutes 

2. While the ravioli are cooking saute the shucked corn kernels in 2 tablespoons of butter and salt in a pan 

3. Once Ravioli are cooked saute with Corn and put it on a plate

4. Add a dollop of Nicola's Basil Pesto

     

    Follow Stacey on Instagram


    Leave a comment

    Please note, comments must be approved before they are published

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


    Explore more

    Featured product