Wild Mushroom Ravioli with Asparagus and Cream

• 1 package (8 Ounce) Pasta Prima Wild Mushroom Ravioli
• 1 Tablespoon Extra Virgin Olive Oil
• 2 whole Cloves Of Garlic, Minced
• 1/2 pounds Asparagus, Tough Ends Removed, And Cut Into One Inch Pieces
• Salt And Pepper
• 1/4 cups White Wine
• 1 teaspoon Lemon Juice
• 1/4 cups Veggie Broth
• 1/2 cups Heavy Cream
• 2 Tablespoons Chopped Fresh Parsley, Plus More For Garnish
• 2 Tablespoons Fresh Grated Parmesan, Plus More For Garnish

1. Bring a medium pot of water to boil.
2. Cook ravioli over a gentle boil for 4-5 minutes.
3. In the meantime, make your sauce.
4. In a large saute pan, heat olive oil over medium-high heat.
5. Add garlic and asparagus; season with salt and pepper.
6. Stir for 1 minute.
7. Turn heat up to high and add the wine; cook for 1-2 minutes until reduced slightly.
8. Add lemon juice and veggie broth, cover and cook for another 2 minutes.
9. Stir in cream, parsley, and parmesan cheese.
10. Season with a touch more salt and pepper.
11. Pour sauce over cooked ravioli and sprinkle with a bit of parsley and parmesan.
12. Serve immediately.

mushroom, olive oil, garlic, salt, white wine, lemon juice, veggie broth, heavy cream, fresh parsley, parmesan

Taken from tastykitchen.com/recipes/main-courses/wild-mushroom-ravioli-with-asparagus-and-cream/ (may not work)