Update my dinner status, I'm making this tonight.
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Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Lb. Green Beans
- 1 bunch Small Asparagus
- 1 bunch White Asparagus
- 2 Packets Buitoni 3 Cheese Ravioletti
- 1 Seedless Cucumber
- 0.5 can Artichoke Hearts in Water
- 0.5 cup Ranch Dressing
- 1 container (8 oz.) of Heavy Cream
- 1 Adobo (To Taste)
- 1 Pepper (To Taste)
- 1 Shredded Soft Manchego Cheese
Preparation
Preheat Oven to 350 Degrees
Steam Green Beans and Asparagus until cooked. Let cool. (Do not over cook Asparagus because it will become mushy).
In a blender combine Ranch Dressing, Abobo, Pepper, Heavy Cream, Artichoke Hearts, and Cucumber; blend into sauce. (HINT: Chop Artichoke Hearts and Cucumber before blending. Add heavy cream first then remaining ingredients. The idea is to season with the Adobo and Pepper so that the sauce does not taste to much like Ranch dressing. Do like blend for to long because the cream will foam!)
Cook Pasta as directed on package. (You can use any pasta you like but because this pasta is still soft and refrigerated it takes less time to cook. If you do change the pasta I suggest sticking with a ravioli you can have meat filled if you like but I like the combination with the cheese. You do not have to use Manchego cheese you can you Mozzarella if you like.)
In casserole dish layer Green Beans and Asparagus with Pasta and cheese atop pasta. (LAYERS: Green Beans, Asparagus, Pasta, then Cheese; Repeat) Pour sauce over and cover with a layer of cheese. Bake at 350 Degrees for 40-45 Minutes.
(HINT: If you can not find fresh White Asparagus it's okay to use Jarred Asparagus. Make sure the Asparagus in jarred in water and not seasoned! Drain the Asparagus well before using.)
Let the dish sit for 5 minutes before serving.
You can find the recipe for Adobo on my page.
