Are you tired of cooking?
Jan 01, 2018 02:00AM
It’s Portobello Mushroom Ravioli with Sage Butter and Steamed Asparagus. And here’s how to make it: Buy a box or bag of Portobello Mushroom Ravioli and cook it according to package directions. Then melt 4 tablespoons of butter and 2 tablespoons of oil in a small pan. Add 2-cloves chopped garlic and a handful of fresh sage leaves. Cook it for a bit until the garlic and sage soften. While you’re doing that, steam your trimmed asparagus for about 5 minutes, and drain. Serve the ravioli with the sage butter and squeeze lemon juice over everything on the plate. Garnish with Parmesan cheese.
Happy New Year from all of us at Amelia Islander Magazine!