Ingredients
Units
Scale
- 1 tablespoon extra virgin olive oil
- 1 package (8 oz) mushrooms, sliced
- 1 bunch of asparagus, ends trimmed and cut into 1 inch pieces
- Salt and Pepper to taste
- 1 lb (22 oz) Cheese Ravioli or pasta variety of choice
Piccata Sauce
- 4 tablespoons salted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 4 tablespoons lemon juice, about one lemon
- 3 tablespoons capers
- 1/2 cup chicken or vegetable broth or water
- 2 tablespoons Italian parsley, finely chopped (for garnish)
Instructions
- Bring a large pot of salted water to boil. In a large sauce pan heat oil over medium heat. Add mushrooms and asparagus.
- Season with salt and pepper to taste and stir constantly, until veggies are slightly brown and cooked, about 10 minutes. Remove from heat and add to a large serving bowl. Cover and set aside.
- Cook ravioli according to al dente directions.
- In the meantime, add butter, shallot and garlic to a the skillet over medium heat. Cook, stirring occasionally as the butter melts, until the shallot is soft, about 3-4 minutes. Lower the heat if the garlic or shallot begins to brown- only need to soften them.
- Stir in lemon juice and capers and cook another 2 minutes, stirring constantly. Add ¼ cup broth or water and bring to a gentle simmer, stirring until the mixture is emulsified and glossy. Turn off heat and season with more salt, if needed.
- Strain ravioli and add to the pan with the piccata sauce. Stir to coat and add the mushrooms and asparagus. Stir to combine. Sprinkle with chopped parsley, and serve immediately.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian