Roasted Cauliflower Ravioli with Lemon Thyme Creme Fraiche

There are certain dishes I just don't get at restaurants, because now I can make them at home. For example, there are so many great fresh ravioli out there these days, it's so quick and easy to make a top shelf ravioli dish at home.

Here I used Trader Joe's Roasted Cauliflower Mezzelune, a large half-moon ravioli from northern Italy and Austria. It's basically big ravioli. But you can use whatever is your favorite ravioli for this preparation.

Lemon Thyme Creme Fraiche sauce:
1 cup creme fraiche
juice of 1 fresh lemon, about 2 Tbsp
zest of 1 fresh lemon, about 2 tsp
1 Tbsp fresh lemon thyme leaves, minced
1/8 tsp salt
about 1/4 tsp crushed red pepper flakes, or to taste

1 bunch asparagus, tough ends trimmed, cut into 2-inch spears, tips reserved
crushed red pepper flakes
Fresh Roasted Cauliflower Ravioli (I used Trader Joe’s), enough for 4 portions, about 10 oz, or your favorite ravioli

Whisk together the sauce ingredients and let the sauce sit at room temperature for at least 30 minutes or longer to develop flavors.

Meanwhile, bring a pot of water to a boil for the ravioli. When boiling, salt generously. While the water comes to a boil, sauté the asparagus spears in a dash of olive oil. Season with salt and red pepper flakes to taste.

When the asparagus spears are crisp tender, add the tips. Now cook the ravioli, which should take only 3-4 minutes.

Plate the ravioli with the asparagus and garnish with the lemon thyme creme fraiche sauce.

Serves 4.

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