Remember the fiddleheads and asparagus I picked yesterday? I made them into a Spring Ravioli. The recipe originated from Saturday's National Post columnist Bonnie Stern. This week she shared recipes from Québec cooking sensation Josée di Stasio who created this recipe for pasta with asparagus and peas. I altered her recipe by adding fiddleheads.
1/4 cup butter
2 tablespoons olive oil
1 cup fiddleheads and/or asparagus, chopped in 1" pieces
1 cup fresh or frozen green peas
1 tablespoon fresh ginger root, grated
salt and pepper to taste
1 lb. fresh or frozen cheese ravioli
grated Parmesan cheese
Heat butter and oil in large skillet. Sauté asparagus (and fiddleheads) and peas for one minute.
Add ginger and 3 tablespoons of water. Cook a few more minutes until veggies are tender crisp. Season with salt and pepper.
Meanwhile cook ravioli as per package directions. Remove pasta from water with slotted spoon and place directly in skillet with vegetables, reserving 1/2 cup cooking liquid.
Gently combine ravioli with greens, adding a little of reserved cooking liquid if dry. Season with salt and pepper and sprinkle with Parmesan cheese. Serves 4.
It tasted like spring in a bowl. Easy, yummy and fresh.