For the Lenten season I have decided to give up all alcohol, forms of fast food and fried foods. This for me means no happy hours, no chicken wings and no afternoon chips..baked Lay’s are okay 🙂
With that being said, I got up early this am and decided to make my lunch. I found this recipe on Food Network and decided to add my own twist. I didn’t have any chicken breast or sausage to add so I figured this would be my ‘Meatless Monday’ Latepass edition.
Jay’s Wild Mushroom ravioli with sauteed asparagus and grape tomatoes tossed in lemon garlic pesto
– 1/2 an onion chopped well
-Crushed Red pepper
1 whole clove of garlic (minced)
2 tablespoons of pesto
2 lemons squeezed
1 container of Wild Mushroom ravioli
2 tablespoons of olive oil
1/2 a stick of butter
Step 1: Bring a large pot of water to boil for your ravioli, put your ravioli in and allow to cook until al dente. You do not want your pasta to be too soggy.
Step 2: Chop your veggies…asparagus, onions, tomatoes and garlic.
Step 3: Add your veggies to the olive oil.
Step 4: Add your seasonings, sea salt, black pepper, onion powder and garlic powder.
Step 5: Remove your mushroom ravioli from your boiled water and add it t your sauteed veggies.
Step 5: Add minced garlic, 1/2 a stick of butter and seasonings to a sauce pan on medium heat and one tablespoon olive oil and stir well.
Step 6: Once you’ve allowed your sauce to mix well, spoon in two tablespoons of pesto and allow to simmer.
Step 7: Stir ravioli and veggies together and slowly spoon in your lemon garlic pesto.
Step 8: I made this for lunch, so I actually have some for tomorrow’s dinner. Serve and enjoy.