Asparagus and Ravioli with Dijon Alfredo Sauce Recipe
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Asparagus and Ravioli with Dijon Alfredo Sauce

By: Southern Living magazine  
"Finally, a gourmet dish you desire without all the hassle."

Rating: This weblink has been rated 66 times with an average star rating of 4.2 Read Reviews (66)

Rate/Review | 830 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 (9 ounce) packages refrigerated chicken- or cheese-filled ravioli
  • 1 pound fresh asparagus
  • 1/2 cup butter or margarine, divided
  • 2 cloves garlic, pressed
  • 1/2 cup Dijon mustard
  • 1 1/2 cups whipping cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1 pinch ground nutmeg

Directions

  1. COOK ravioli in a large saucepan according to package directions; drain and keep warm.
  2. SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
  3. MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
  4. MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
  5. BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2003 by JENN_77 
I thought that this recipe was great. I used Guldens Spicy mustard instead and used only 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 25, 2004 by JenniferJarvis 
My family really enjoyed this recipie. I used more ravioli than was called for in the recipie... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by SUZANNE MASINO 
VERY GOOD. A LITTLE TO MUCH OF A MUSTARD TASTE FOR ME. NEXT TIME WILL TRY WITH LESS MUSTARD.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2003 by JBEEBS 
Really good!! Think I will add some mushrooms or sundried tomatoes next time. Used only 1/3... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 13, 2003 by BETTYH88 
I loved the taste, but cringe at all the fat! Next time I'll grind up the asparagus & mix it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2007 by GINAH1 
I used 1/4 cup of mustard, based upon previous reviews, and it was fabulous. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by ARANDYGAIL 
We loved this. My 7-year-old daughter asked for seconds; that means that it was a success! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2003 by SWEETOOTH88 
Wow!!! I loved this recipe. It was quite easy and not very time consuming. If you think that... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2007 by VEGIGRRL 
I made this twice, and the first time it was great. Why? Because I had only dry ground ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2004 by JDVMD 
This gets nothing but five stars from me. Absolutely delicious. I reduced the recipe down to... MORE

 
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