Lemon Artichoke & Asparagus Pasta - delicious! Asparagus needed to cook longer. Used fat free half and half and reduced sauce with asparagus and artichokes. Added a little pasta water to thin sauce. Served over mushroom ravioli. ~Suz
Spinach and Ricotta Pappardelle | Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce. Deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks).