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Christmas Ravioli

Asparagus and mushroom ravioli with a light cashew milk sauce, it’s delicious. I love any type of pasta and this was extremely easy, perfect for a week night dinner.

mushroom-asparagus-ravioli

Ingredients
1/2 cup baby portobello mushrooms, quartered
1/2 cup asparagus, cut in 2 inch segments
1 clove garlic, pressed
1/2 tbs olive oil
1 packet cheese ravioli, cooked according to package
1 cup cashew milk
1/2 cup parmesan cheese
salt and pepper to taste

Directions

  1. Cook ravioli according to package with asparagus in the water as well
  2. Meanwhile sautee mushrooms and garlic in oil for 3 minutes
  3. Remove mushrooms and garlic from pan and add cashew milk, bring to a simmer and add parmesan cheese, stirring constantly
  4. When cheese has melted add mushrooms and asparagus to sauce, simmer 1 more minute.
  5. Plate ravioli and top with vegetables and sauce.

I enjoy cooking from scratch but it does not always have to be that way. This is a delicious way to add extra flavor and color to a package of ravioli. At Christmas time we always have a Christmas Fettuccine but I wanted to change things up this year and make this ravioli dish instead.

6 Days Till Christmas!!

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