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Asparagus and Ravioli with Dijon Alfredo Sauce

Asparagus and Ravioli with Dijon Alfredo Sauce

Southern Living magazine

Finally, a gourmet dish you desire without all the hassle.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. COOK ravioli in a large saucepan according to package directions; drain and keep warm.
  2. SNAP off tough ends of asparagus; cut asparagus into 2-inch-long pieces.
  3. MELT 1 tablespoon butter in a large skillet over medium-high heat; add asparagus, and saute 2 minutes or until crisp-tender. Spoon over ravioli.
  4. MELT remaining 7 tablespoons butter in skillet over medium heat; add garlic, and saute 1 minute. Whisk in mustard. Gradually whisk in whipping cream until smooth.
  5. BRING whipping cream mixture to a boil; reduce heat, and cook, stirring often, 5 minutes. Stir in cheese and remaining ingredients. Cook, stirring constantly, until cheese melts. Pour over asparagus and ravioli, and toss. Serve immediately.
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I thought that this recipe was great. I used Guldens Spicy mustard instead and used only 1/2 the amount. Definitely have garlic bread to dip in the sauce. Soooooo good! Thank you


Really good!! Think I will add some mushrooms or sundried tomatoes next time. Used only 1/3 cup of dijon-but will use full amount next time, and no nutmeg!!


My family really enjoyed this recipie. I used more ravioli than was called for in the recipie (about twice the amount) and there was still plenty of sauce. I also used about 2 tbs less butter than was called for, and used light instead of heavy cream. I followed other reviewers advice and only used about one tbs of dijon mustard. The result was a much lighter sauce with a velvetly (rather than greasy) texture. A definite company dish.