This recipe is something I crafted from ingredients I had at home after a recent short trip. It is said ‘necessity is the mother of  invention’. If so, then ‘hunger is the motivator to recipe creation’!  From a few fresh, frozen, and pantry ingredients, this recipe came into being. It is simple and quick to prepare – something perfect for times when patience alludes you, like when I came home the other night!  Well, it isn’t going to make itself, so let’s get cooking!

 

Cook the ravioli in lightly boiling water for approximately 7 minutes.

Heat a small skillet over medium heat. Add the olive oil and butter to the skillet. Swirl to melt and add the shallots. Saute the shallot until softened, approximately 2 minutes. Add the red pepper flakes and garlic, swirl to combine.

When the garlic is fragrant, add the cream and simmer gently for 2 minutes. Add the artichokes and asparagus, toss gently and heat through, approximately 2 – 3 minutes. Add the capers, salt and pepper, toss to combine.

Drain the pasta well and add to the skillet, tossing to coat and combine.