Ingredients with Measurements:
- 1 pound raviggiolo cheese, crumbled
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
2. Add the asparagus to the skillet and cook for 5-7 minutes, or until tender. Season with salt and black pepper.
3. In a mixing bowl, combine the crumbled raviggiolo cheese, goat cheese, chopped parsley, and chopped basil.
4. Add the cooked asparagus to the cheese mixture and stir to combine.
5. Serve the raviggiolo with asparagus and goat cheese warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 29g
- Carbohydrates: 7g
- Protein: 20g
Substitutions for ingredients:
- Raviggiolo cheese can be substituted with ricotta cheese or feta cheese.
- Asparagus can be substituted with green beans or broccoli.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sun-dried tomatoes for a burst of flavor.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Crumble the cheese into small pieces for easier mixing.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a platter with crackers or bread.
Garnishes:
- Sprinkle with additional chopped herbs or red pepper flakes.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of olive oil to thin it out.
Food safety advice:
- Make sure to cook the asparagus until tender to avoid any potential foodborne illnesses.
Food history:
- Raviggiolo is a traditional Italian cheese made from cow's milk.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or a light lunch.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Tangy, Savory, Nutty, Herbaceous