Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs

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Asparagus Ravioli with Spinach, Herbs and Garlic Breadcrumbs

Minutes to Prep 10

Total Minutes 20

Serves 6

Difficulty 2

Ingredients

  • 1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
  • 1 teaspoon butter
  • 2 cloves garlic
  • 1/4 cup panko Italian style breadcrumbs
  • 2 cups baby spinach leaves
  • 1/2 cup torn fresh mint leaves
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh flat-leaf parsley leaves
  • 2 tablespoons extra virgin olive oil
  • Salt and ground black pepper to taste

Method

PREPARE pasta according to package directions, omitting oil; drain and place in serving bowl.

MELT butter in small skillet over medium-high heat; add garlic and breadcrumbs. Cook, stirring frequently, for 2 minutes or until breadcrumbs are golden.

ADD spinach, mint, basil, parsley and oil to pasta; toss gently to combine. Season with salt and pepper. Top with breadcrumbs.

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