MOUNTAIN ASPARAGUS RAVIOLI

First course - vegetarian

1 box of frozen Ravioli
12 asparagus, sliced
1 cup heavy cream
2 tbsp extra virgin olive oil
1 clove garlic

Put a large pot with water to a boil. When it starts boiling add salt and ravioli, mix well to prevent sticking.
In the meantime, warm up the oil in a big skillet over medium-high heat, when ready, saute the garlic (whole if you want to remove it) and the asparagus.
Adjust with salt and cook for about 5 minutes. Add the cream, mix, adjust with salt and pepper and cook for a couple of minutes more.
When the ravioli are "al dente" (8 to 10 minutes), drain them with a slotted spoon and toss them in the skillet with the sauce; mix well to combine and serve immediately sprinkled with grated parmesan or chopped parsley.
If you like the pasta a little softer, cook them for 1 or 2 minutes longer.

Having artichokes also in the filling, you can substitute the asparagus with 6 frozen artichoke hearts and cook the sauce in the same way.

This recipe serves 3 if this is not the only dish served, otherwise it will serve 2 people.

Just an info: these are among the best ravioli I have tasted since we left Italy!