Who knew such succulent asparagus grew in the Colorado high country? This ravioli has a bright, spring-like flavor that marries perfectly with the vegetables of summer. The lemon really brings out the fine asparagus and artichoke flavors of this ravioli.
Preparation: To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Filling: Asparagus, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Swiss Cheese (Culture Milk, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Artichoke Hearts, Soybean Fiber, Modified Food Starch, Salt, Natural Flavors, Lemon Zest, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, High-Gluten Flour, Wheat Gluten, Spinach, Vegetable Oil, Spices, Salts. Contains: Eggs, Milk, Soy, Wheat.