Green asparagus with ravioli and black olives

Name: green asparagus with ravioli and black olives
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g green asparagus; little pot black olives without pit a 240 g; 4 sundried tomatoes in oil; 4 el olive oil; 2 toes garlic finely shredded; 2 Trays ravioli with 4 cheeses a 250 g; 1 tray fresh basil (15 g), in strips; 6 el Parmesan cheese grated

A tasty Italian recipe. The vegetarian main course contains the following ingredients: green asparagus, black olives without pits (a 240 g), sundried tomatoes in oil, olive oil, garlic (finely chopped), ravioli with 4 cheeses (a 250 g), fresh basil ((15 g) , in strips) and Parmesan cheese (grated).

Ingredients

Directions

Wash the asparagus and cut off the woody ends (approx.
2 cm).
Cut the asparagus into pieces of about 4 cm.
Halve the olives and pat the tomatoes dry with kitchen paper, then cut into small strips.
Heat in a wok2 tbsp oil and fry the garlic and asparagus for about 2 minutes.
Add 100 ml water and smother the asparagus in approx.
6 min.
Until al dente.
Put the tomatoes and olives through.
Meanwhile, bring a pot of water with a pinch of salt and 2 tbsp oil to the boil.
Cook the ravioli according to instructions al dente.
Drain the ravioli and pour in the asparagus and basil.
Spoon the dish into deep plates or a bowl and sprinkle with the Parmesan cheese..