INGREDIENTS 3 tablespoons olive oil 2 teaspoons butter 2-3 crush garlic cloves 2 tablespoons chopped onions 2 plum tomatoes sliced into wedges (may substitute with cherry tomatoes) ½ cup of cut asparagus 3 artichoke hearts cut lengthwise 2 tablespoon chopped pitted Gaeta olives ½ cup of grated Parmigiano cheese ½ cup of vegetable stock Sea salt & pepper to taste PREPARATION 1. Heat the onions with olive oil 2. Add butter for 2 minutes 3. Stir in the asparagus and artichokes and saute’ until tender for about 3 minutes 4. Add olives and tomatoes and keep stirring in all the vegetables soften 5. Season with sea salt and pepper to taste. 6. Pour in the stock and continue cooking until sauce thickens 7. Sprinkle the Parmigiano Reggiano to finish once plated

INGREDIENTS 2 tablespoons of olive oil 1 tablespoon chopped onions 1 cup of cherry tomatoes 1 cup of arugula or asparagus A pinch of sea salt & pepper to taste Fresh basil Optional - A splash of white wine Optional – 2 tablespoons of heavy cream PROCESS 1. Heat the onions with olive oil for 2 minutes 2. Add wine and tomatoes 3. Season with salt and black pepper to taste 4. Simmer for about 2-3 minute until tomatoes softens then add the arugula or asparagus 5. Add the cream 6. Place the cooked ravioli into the warm sauce to incorporate into the ravioli 7. Place the ravioli onto a plate and top it off with the remaining sauce