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  • 1 package Perfect Pasta Asparagus Ravioli
  • 2 Tbsp. Unsalted Butter
  • 2 Lemons, Juiced and Zested
  • 2 cups Heavy Cream
  • 1 cups Grated Parmesan Cheese
  • 1 bunch Fresh Asparagus, Cut into 3 to 4 inch Bite Size Pieces, Stems Removed
  • 4 oz. Strained Marinated Artichokes
  • Salt and Pepper to Taste


  • Place a medium size pot on high heat, and boil 6 cups of water with a teaspoon of salt.
  • Separately in a medium sauce pot on medium high heat, melt the butter and whisk in the lemon juice and zest, heavy cream and let come to a light simmer. Whisk in the parmesan cheese, let cook for 3 to 4 more minutes and turn off heat.
  • Blanch the Perfect Pasta Asparagus Ravioli in the salted water for 5 to 6 minutes per the package directions. Remove with a strainer and place in the sauce.
  • In the hot pasta water, quickly cook the asparagus pieces for 2 to 3 minutes.
  • Plate the pasta in the sauce and top with the just cooked asparagus, marinated artichokes and cracked fresh pepper.

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