Ravioli cheese chilled your foodstuffers divinely in this dish, but any pasta - fresh or frozen - work well. Stern really tramples asparagus and walnuts, fried with garlic.
1 packet of cheese ravioli (fresh or frozen)
¼ c. olive oil
2 cloves of garlic
½ c. walnut
8 ounces of asparagus
¼ c. Grated Parmesan (1 ounce)
Ingredients
1 packet of cheese ravioli (fresh or frozen)
¼ c. olive oil
2 cloves of garlic
½ c. walnut
8 ounces of asparagus
¼ c. Grated Parmesan (1 ounce)
Directions
Cook the ravioli in accordance with the instructions on the package.
Meanwhile heat oil in a medium pan on medium heat. Add the garlic and walnuts and boil, stir, often until then the light nuts and roasted fragrant and the garlic is golden brown - about 4 to 5 minutes.
Admittedly and asparagus cooked, from time to time pouring, only gently, about 2 minutes. Serve with ravioli and sprinkle with Parmesan.
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