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Lemon Cream Ravioli




  1. Prepare asparagus: Break off or cut tough ends from asparagus stalks; discard ends. Wash thoroughly under cold running water. Remove skin and scales from lower end of stalks. Cut asparagus into 1 1/2-inch pieces.
  2. Cook Pasta and asparagus: In a 6-quart sauce pan, bring 4 quarts of water, salt and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes.
  3. Add asparagus to pan of boiling water. Cook 3 minutes or until asparagus is crisp-tender and pasta is al dente. Drain pasta and asparagus in a large colander that has been placed in the sink.
  4. While pasta and asparagus are cooking, prepare sauce.
  5. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently.
  6. Add parmesan cheese, cooked ham and black pepper. cook until thoroughly heated.
  7. Transfer pasta and asparagus back to the large saucepan. pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer to a serving dish.
  8. Garnish with julienne lemon zest and serve immediately.

Serves 6.


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