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Sausage Ravioli Carbonara

with Asparagus
Ingredients:

1 – 12 oz. pkg. Giovanni Rana® Italian Sausage Ravioli
½ – 10 oz. pkg. Giovanni Rana® Alfredo
½ lb. asparagus, last 1/3 removed and discarded, sliced diagonally ½” long
3 large eggs
Parmigiano Reggiano, grated
kosher salt and freshly ground black pepper, to taste

Whisk Alfredo sauce and eggs together in an unheated sauté pan.

Add asparagus along with the ravioli to generously salted simmering water. At the same time, heat the sauté pan with the Alfredo/egg mixture over medium/low heat.

Constantly whisk sauce for three minutes, at which time, reserving 1/2 cup of cooking water, drain asparagus and ravioli and add to the pan with the sauce.

Swirl ravioli and asparagus in sauce over low heat until the sauce begins to thicken. Remove from heat and let sit for 1 minute. If sauce seems too thick, add a little cooking water and swirl.

Plate ravioli with asparagus and top with several turns of freshly ground black pepper and finish with Parmigiano Reggiano.