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

Asparagus and Ravioli with Dijon Alfredo Sauce

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Original recipe makes 4 servings Change Servings


  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.
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  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2003

I thought that this recipe was great. I used Guldens Spicy mustard instead and used only 1/2 the amount. Definitely have garlic bread to dip in the sauce. Soooooo good! Thank you

Most Helpful Critical Review
Jan 29, 2003

Sorry, no one in my family liked this recipe.


67 Ratings

Feb 26, 2003

Really good!! Think I will add some mushrooms or sundried tomatoes next time. Used only 1/3 cup of dijon-but will use full amount next time, and no nutmeg!!

Feb 25, 2004

My family really enjoyed this recipie. I used more ravioli than was called for in the recipie (about twice the amount) and there was still plenty of sauce. I also used about 2 tbs less butter than was called for, and used light instead of heavy cream. I followed other reviewers advice and only used about one tbs of dijon mustard. The result was a much lighter sauce with a velvetly (rather than greasy) texture. A definite company dish.

Jan 19, 2007

I made this twice, and the first time it was great. Why? Because I had only dry ground mustard, not actual dijon mustard. I threw a couple of tablespoons of that in instead of the 1/2 cup of mustard, along with a bit of sour cream. Mmmm. My husband and I both had the same thought: COMPANY DISH. It was impressive and wonderful. Fast forward a few weeks, when I decided to make it again -- this time per the recipe exactly. It was almost inedible. Why didn't I read the reviews? I'd definitely make it again, this time with HALF the mustard.

Feb 13, 2003

I loved the taste, but cringe at all the fat! Next time I'll grind up the asparagus & mix it in with the sauce, because overall the sauce was missing something and I think if the asparagus flavor was integrated into the sauce it would be just about perfect. It tasted even better the next day.

Jun 09, 2003


Apr 18, 2007

I used 1/4 cup of mustard, based upon previous reviews, and it was fabulous.


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