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Ravioli with Asparagus and Peas

Toss this blank-canvas pasta dish with rich brown butter and the verdant flavors of spring.


24 oz. cheese ravioli, fresh or frozen
1/2 C butter
2 C Markon First Crop Asparagus, steamed and chopped
1 C peas, steamed
1 small bunch Markon First Crop Chives, snipped
Salt and pepper, to taste


Boil ravioli until al dente; drain and reserve.
While water is boiling, heat butter in a sauté pan. Cook until the color turns golden and the milk solids come to the top. Skim off milk solids with a spoon. Remove from heat.
Toss ravioli with brown butter, then add in asparagus and peas. Heat until warm; season to taste. Plate equal portions with chives as garnish.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.