Let’s take a moment and break away from pasta sauces like marinara and alfredo sauce.  Now instead, recognize there are so many other options out there, but only if you’re willing!

The zesty flavor and buttery richness of this sauce will certainly break up the monotony of an average weeknight meal, and you’d be surprised to learn it’s as simple as mixing a packet of Italian seasoning with a stick of butter!  It’s true!  

 

It’s a two-pot dish that comes together in 25 minutes or less.  The preparations are minimized by using frozen ravioli, pre-packaged Italian seasoning, and you steam the asparagus in the microwave.  Win win!

Note:  If you don’t want to use ravioli, you can use other frozen pastas – just make sure to get one that’s similar in weight (22-25 oz.):

Thanks for showing off Tortellini, thanks a lot.

 

Note:  ‘Italian Dressing and Marinade Mix’ packets can be found in the salad dressing aisle of the grocery store.

If you make your own Italian seasoning, use 4 teaspoons to substitute.

 

Begin by thinly slicing sun dried tomatoes – a technique known as ‘to julienning.’  Then set aside.

Next steam the asparagus.

Note: How to steam asparagus in the microwave: Rinse the shoots, double wrap them in damp paper towels, place the bundle seam side down on a plate, and microwave on high for 3-4 minutes until crisp but tender.

 

Remove the woody ends and dice into 1/2 inch pieces.  Set aside.

 

In a large skillet melt 1 stick of butter and add the tomatoes…

 

Then the asparagus…

 

And then add the Italian seasoning, balsamic vinegar and sugar.

S&P to taste.

 

Ta-da!  There’s your sauce!  🙂

Next, boil the ravioli according to package instructions.

Pour the sauce over the ravioli and GENTLY mix together.

 

Cover the pasta in fresh Parmesan cheese.

 

And serve with bread to sop up the deliciousness.  ENJOY! xoxo

 

Sun Dried Tomato & Asparagus Cheese Ravioli

• 22-25 oz. bag frozen Cheese Ravioli
• 1 stick (1/2 cup) Butter
• 1 package (0.6 oz.) Italian Dressing & Marinade Mix
• 1/2 cup thinly sliced Sun Dried Tomatoes
• 1/2 pound steamed and diced Asparagus
• 2 teaspoons Balsamic Vinegar
• 1/4 teaspoon Sugar
• Shaved Parmesan Cheese
• Garlic Bread for dipping (optional)

How to steam asparagus in the microwave: Rinse the shoots, double wrap them in damp paper towels, place the bundle seam side down on a plate, and microwave on high for 3-4 minutes until crisp but tender.  Remove the woody ends and dice into 1/2 inch pieces.  Set aside.

Next, julienne the sun dried tomatoes and set aside.  In a large skillet over medium heat melt the stick of butter.  Add the tomatoes, asparagus, Italian seasoning, balsamic vinegar and sugar.  S&P to taste.  Bring to a light boil and then reduce to a simmer.  While simmering, boil the ravioli according to package instructions (ravioli will typically float when done).  Drain the ravioli.

Pour the sauce over the ravioli and gently mix it together.  Garnish with shaved Parmesan cheese and serve with garlic bread… and a salad if you’re feeling healthy!

Serves 4-5 adults.  Enjoy 🙂