DS Receipts

Ravioli in green cream sauce

For two servings:
150-200 gr. (5-7 oz.) gluten-free ravioli,
100 gr. (4 oz.) asparagus,
150 gr. (5 oz.) heavy cream,
marjoram, butter,
salt, pepper,
2 shallots

Preparation:
Peel the asparagus, removing the hard white part, wash it, and cut it into pieces. Peel the shallots, chop finally, and sauté in a casserole with butter that has been heated until it foams. Add the asparagus and cream, season with salt and pepper, and cook until the asparagus begins to break up. Add the finely chopped marjoram and mix everything together well. Boil ravioli in salted water, drain well, and add the prepared sauce. Mix together and serve immediately. Bon appétit!