Goat Cheese Ravioli with Asparagus & Pistachio Pesto

During the pandemic, our farmers' market converted to a pre-order drive-through system. It was really fast and efficient, and we're glad that we're still able to support the market and the vendors. We decided to take advantage of the fresh pasta and veggies that were available.

​This recipe uses fresh goat cheese ravioli with black pepper rolled into the dough (s/o to Ohio City Pasta!) and pistachio pesto, but you could use any kind of pasta filling or pesto ingredients. We like the pistachio for the bit of nutty sweetness it adds to the dish.

Ingredients:

• 12 oz. goat cheese ravioli
• 1 bunch of asparagus, chopped into 1 in. pieces
• 1/2 cup shelled pistachios
• 2 TBSP olive or avocado oil
• Salt & Pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add ravioli and cook 6-8 minutes (or according to directions). Drain and return to pot
2. While the pasta is cooking, preheat a medium skillet with a bit of olive or avocado oil at medium-high heat, and sautée asparagus for 6-8 minutes (or until tender). Add to pasta pot.
3. Pulse the pistachios, 2 TBSP oil, and salt and pepper in a food processor until fairly smooth. Add to pasta and asparagus, toss gently, and serve (be careful not to pierce the ravioli)!

Pasta

Quick Cooking Time