Ravioli in green cream
Instructions
Clean the asparagus by depriving them of the white part lasts, wash and cut into pieces.
Peel the shallots, chop them up and let them dry in a saucepan with the butter foamy.
Combine asparagus, cream, salt, pepper and cook until the asparagus will be nearly undone.
Combine chopped Marjoram and blend it all.
Cook the ravioli in salted water, drain well and toss with prepared cream.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 700 g of pasta ravioli type skinny
- 300 g of asparagus
- 200 g of cooking cream
- Marjoram
- Butter
- 2 shallots
- Salt
- Pepper