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Pecorino Toscano & Roasted Red Onion Ravioli with Spring Asparagus, Roasted Red Peppers & Artichoke

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Serving Size: 
  • 12 oz. Pappardelle's Pecorino Toscano & Red Onion Ravioli
  • 2 red bell peppers (roasted, seeded, skinned and julienned)
  • 1 bunch fresh asparagus, cut into 1-inch pieces
  • 1 can artichoke hearts, drained and cut in half lengthwise
  • 1 tablespoon garlic, chopped
  • 2 tablespoons shallots, sliced
  • 2 tablespoons Bella Sol California Extra Virgin Olive Oil
  • Sea salt & pepper, to taste
  1. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  2. Meanwhile, warm olive oil in a large sauté pan and cook garlic until golden brown. Add asparagus, artichokes, roasted red peppers and shallots -- sauté lightly.
  3. Add pasta and lightly blend ingredients.

From This Recipe

$10.50 | 24 small squares – about 12 oz.