This combination of ravioli and asparagus from Buitoni looks like the perfect duo:
Recipe courtesy Buitoni.
1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
½ pound thin asparagus, cut into 2-inch pieces (tough ends discarded)
4 tablespoons unsalted butter
Sea or kosher salt to taste
¼ teaspoon crushed red pepper flakes
2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
2 tablespoons chopped fresh parsley, chervil or basil
PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking. Drain.
MELT butter in medium saucepan over medium heat, whisking occasionally, until the butter solids turn golden brown. Season with salt and red pepper flakes; add the asparagus and cooked pasta. Toss gently to coat. Top with cheese and parsley. Serve immediately. Makes 8 servings.