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.
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.