SPINACH AND RICOTTA RAVIOLI TOPPED WITH ASPARAGUS AND TOMATO SAUTé WITH FRESH CRAB AND PARMESAN

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan image

Provided by @MakeItYours

Number Of Ingredients 1

10 oz Spinach and Ricotta Ravioli, cooked in salt water, per instructions 1 tbsp olive oil, divided 1 small bunch of asparagus, wooden ends removed, cut into thirds 1 cup of grape tomatoes Pinch of crushed red pepper flakes 2 cloves of garlic 1 tbsp

Steps:

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.
While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.