Basil Lemon and Wine Sauce Over Cheese Ravioli

Ingredients

  • 1 pkg. fresh cheese ravioli (9 oz.)
  • 1 cup chopped asparagus
  • 1 tsp. lemon juice
  • 1 tsp butter
  • ½ cup veggie broth
  • ¼ cup vermouth (or other dry white wine)
  • 8 leaves basil, rolled & sliced thin
  • 1 tsp cornstarch

Steps

  1. Cook ravioli according to pkg. directions.
  2. Meanwhile, sauté asparagus in butter and a little of the broth.
  3. Deglaze pan with wine. Add rest of broth and basil.
  4. Make slurry of cornstarch and a little water. Add to pan.
  5. Simmer just to thicken; then remove from heat & add in ravioli.
  6. Serve.

Serves: 2-4

Credit: Camille Van Sant