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Porcini Truffle Raviolis with Lemon Butter Sauce
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Porcini Truffle Raviolis with Lemon Butter Sauce

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Recipe by Anna Luetters

Servings 2

Ingredients

  • 1 package of Trader Joe's Porcini Mushroom & Truffle Ravioli (or something similar)
  • 2 tablespoons butter
  • 1 tablespoon olive or avocado oil
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 1 pinch of nutmeg (about 1/8 tablespoon)
  • a dozen or so asparagus stalks
  • 1 teaspoon or more red pepper flakes
  • 1 tablespoon capers
  • freshly shredded parmesan or white cheddar to taste (for serving)

Instructions

  1. Bring a large pot of water to boil. While its boiling, break the ends off of your asparagus and use a peeler to shave pieces - this works best if you lay the stalk down on your counter or cutting board so you can apply pressure evenly.
  2. Once the water is boiling add your butter and oil to a separate pan. When the butter is melted, add in the lemon juice, salt, pepper, red pepper flakes, capers, and nutmeg.
  3. Now add your ravioli to the boiling water and turn it down to a slow boil, let cook three minutes then slowly & carefully spoon them into the butter sauce using a slotted spoon, add a tablespoon of the cooking water in with them.
  4. Now add in the shaved asparagus, stir it all together carefully and let it cook for a couple minutes then serve in shallow bowls or plates! Top with freshly shredded cheese (and more red pepper flakes if you're like me!) Enjoy :)

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