Lemon White Wine Sauce
Ingredients
Preparation
Coat the asparagus with oil, salt, black pepper, and crushed red pepper. Arrange the seasoned asparagus on a foil-lined baking sheet. Roast in the oven at 375°F for 20 minutes, then set aside.
In a medium sauté pan, melt butter with minced garlic. Add white wine, lemon juice, and a sprig of tarragon to the pan. Season the mixture with salt and pepper to taste. Cook on high heat to reduce the sauce and to brown the butter while the ravioli are cooking.
Boil the ravioli for 6-8 minutes. Once done, drain the ravioli and lightly coat them in the sauce.
Serve the sauced ravioli with the roasted asparagus. Garnish with additional chopped tarragon for enhanced flavor.
Squeeze the day with Borgatti’s Spinach & Ricotta Ravioli in a zesty white wine lemon sauce! Asparagus spears add the perfect ‘snappy’ finish!
The sauce, a harmonious blend of butter and garlic, comes alive with the zest of lemon and the richness of a white wine reduction, finished with a touch of tarragon’s distinct aroma. The ravioli are then draped in this golden emulsion, ensuring each pillow-like pocket bursts with this symphony of flavors.
Think about it: the fresh, green snap of just-roasted asparagus is like spring in a bite, waking up your plate and your palate. Our ravioli, packed with creamy ricotta and vibrant spinach, provide a mouthful that’s a reminder of the new green leaves sprouting outside.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
