The idea came from my husband.
I impulsively bought a large bag of asparagus at Costco, and after eating sauteed asparagus for every meal for days, I needed to come up with a new way to eat the rest.
I was initially thinking about making asparagus cream sauce and serve it over spaghetti, but when I shared the idea, my husband told me that I should make a ravioli dish instead.
I actually really enjoy making ravioli.
I always thought it would be difficult, but it’s really not, and homemade ones are so much better than store-bought ones.
I like my ravioli lightly sauteed so that the bottom is a bit crispy.
Vegan cheese ravioli in asparagus soup, served with extra virgin olive oil (from Italy!), nutty Parm, freshly ground black pepper, and lemon zest.
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