Photo by Diane Carnevale
I had a lot of fun making this delicious asparagus ravioli using egg roll wrappers. I steamed the bottoms of the asparagus and (saving the asparagus tips for final plating) I blended them in the Cuisinart with velvety ricotta cheese, some grated Parm-Reg cheese, lemon juice, salt and pepper. I plated the ravioli with the asparagus tips, little rounds of steamed summer squash, edamame pods, and pink gerbera daisy petals. I glazed everything with a light lemon butter sauce. Delightful!
No comments:
Post a Comment
Type your comments here. If you don't have any of the accounts listed, select "Name/URL" and just put your name. Thanks!