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Ingredients
- 1 9 oz Refrigerated Ravioli
- 1/2 C Extra Virgin Olive Oil
- 1/2 Onion diced
- 5 Garlic Cloves minced
- 1/4 tsp Crushed Red Pepper
- 1 Tb Fresh Thyme
- 1 tsp Dried Oregano
- 1/2 tsp Lemon Pepper
- 3 Tb Butter
- 1 Tb Extra Virgin Olive Oil
- 2 Tb Salt
- 2 tsp Extra Virgin Olive Oil
- 20 Asparagus
- 1 Pt Baby Bella Mushrooms sliced
- Shaved Parmesan
Ingredients
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Instructions
- Heat a skillet with 1/2 C of Olive Oil. Add the diced Onions and minced Garlic. Cook until the Onions are almost translucent then add the Crushed Red Pepper, Thyme, Oregano and Lemon Pepper.
- Add 1 of the Tb of Butter and a Tb of Olive Oil and the two Tb of Salt to a Pot of water and bring it to a boil
- While waiting for that pot to boil add one of the other Tablespoons of Butter and a tsp of Olive Oil to a skillet. Saute the Mushrooms with a sprinkle of Salt and Pepper. Remove the Mushrooms to a bowl but leave the liquid in the skillet
- Add the last Tb of Butter and the last tsp of Olive Oil to the skillet and cook the Asparagus
- Once you start the Asparagus drop the Ravioli in the boiling water to cook for about 5 minutes
- Plate with some diced Green Onions as a garnish topped with Shaved Parmesan
Recipe Notes
Toast up a crusty roll and use it with the remaining Herbed Olive Oil Sauce.
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