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Bring a medium pot of water to boil. Cook ravioli over a gentle boil for 4-5 minutes. In the meantime, make your sauce. In a large saute pan, heat olive oil over medium-high heat. Add garlic and asparagus; season with salt and pepper. Stir for 1 minute. Turn heat up to high and add the wine; cook for 1-2 minutes until reduced slightly. Add lemon juice and veggie broth, cover and cook for another 2 minutes. Stir in cream, parsley, and parmesan cheese. Season with a touch more salt and pepper. Pour sauce over cooked ravioli and sprinkle with a bit of parsley and parmesan. Serve immediately.
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The original fermentation manifesto — accessible, inspirational
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting