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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.