Sunny Ravioli with Asparagus

A sun dried tomato & mozzarella ravioli with asparagus with Alpro Soya Cuisine

4 portions


800g of sun dried tomato & mozzarella ravioli

250 ml Alpro Soya Cuisine

400g mini white asparagus

1 shallot

grated zest and juice of a lemon

1 tablespoon of margarine

pinch of freshly ground pepper

pinch of salt

few sprigs of parsley

Made with


1. Cut off the bottom of the asparagus and then cut in half. Boil the asparagus in salted water for about 2 to 3 minutes until cooked. Take them out of the salted water and let them drain. Keep the boiled water to cook the ravioli in later.
2. Gently melt the margarine on a low heat without it changing color and fry the shallots. Then add the Alpro Soya Cuisine and when it reaches its boiling point, lower the heat and add lemon zest with juice and pieces of the asparagus. Season the mixture with salt and freshly ground pepper.
3. Meanwhile, cook the ravioli (following the instructions) in the water until tender.
4. Serve the ravioli in deep plates with the asparagus and sauce then sprinkle with parsley and extra lemon zest. If you like, add grated Parmesan as a topping.