This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Roasted Chicken Breasts A crunchy chop salad gives roasted chicken contrasts of taste, color, & texture. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Asparagus and Ravioli with Dijon Alfredo Sauce

By: Southern Living magazine

"Finally, a gourmet dish you desire without all the hassle."

Rate/Review | Read Reviews (66)

787 Saves

Servings (Help)

US Metric Calculate

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

COOK ravioli in a large saucepan according to package directions; drain and keep warm.
SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
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.
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.
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.