Truffle & parmesan ravioli with veggies and pesto

Truffle & parmesan ravioli with veggies and pesto

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Cooking tools:

  • Chef's knife
  • Cutting board
  • Skillet
  • Pot
  • Stove
  • Plate

Ingredients

  • 8 1/2 oz Truffle ravioli
  • 4 heads button mushrooms
  • 3 oz green asparagus
  • 1 cup onion
  • 1 clove garlic
  • 2 oz Hokkaido pumpkins
  • 2 1/2 oz pesto
  • salt
  • pepper
  • Parmesan cheese
  • olive oil

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