Instructions

1. Sear asparagus in fry pan heated with olive oil on medium heat.
2. Cook for 5 minutes until brown on one side.
3. In another pan, add mushrooms with water.
4. Add garlic to pan with mushrooms.
5. Add white wine to mushrooms. Stir.
6. Cook ravioli according to package directions. When finished cooking, run under cool water to stop cooking process.
7. Roll parsley and dill in ball and chop.
8. Add cream to cooking mushrooms, stirring it in completely.
9. Add salt and pepper to mushroom mixture. Stir.
10. Add cooked ravioli to mushroom mixture.
11. Allow to simmer, until mixture thickens. If too thick, add water to thin.
12. Move pan around to allow heat to be evenly distributed.
13. Don’t stir, as this will break ravioli.
14. Add dill, parsley, and parmesan cheese. Turn off heat.
15. Add tomato.
16. Serve ravioli with tomato on side.