Ravioli with wilted leeks & asparagus
10-minute vegetarian dinner, coming your way! So easy it doesn’t really even need a recipe. But, I’m a giver, so here you go…
XO, km
THE DISH:
ravioli with wilted leeks & asparagus | serves 4
THE STUFF:
20 oz package fresh cheese ravioli
EVOO
2 leeks, halved and sliced
Kosher S+P
1 bunch skinny asparagus (I’m not body-shaming my produce I just like how the skinny ones sauté better)
2 cloves garlic, sliced
1 Tbsp unsalted butter
Parmesan cheese
THE HOW-TO:
Bring a large pot of salted water to a boil. Cook the ravioli accordingly to package instructions and set aside.
While the pasta is cooking, heat 2 tablespoons EVOO in a skillet over medium-high heat. Add the leeks and season with S+P. Sauté, stirring often, for about 10 minutes or until they turn golden brown (stop and admire - SO much yum in that pan already!).
Cut the asparagus into 1-inch pieces and add to the skillet along with the garlic. Season again with S+P and sauté for about 2 minutes. Add 3 tablespoons of water to the pan. Let cook until the water is completely gone, about 4 minutes, and then stir in the butter.
Add the ravioli to the skillet and toss to coat in the leeks and oil. If you need more EVOO, drizzle away.
Top with freshly grated Parmesan cheese like you mean business and enjoy!