Recipe for Asparagus and Penne Vinegarette

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Yield:

Ingredients:

Amount	Ingredient
1 lb	Penne Pasta
8 oz	Asparagus, (sliced)
5 oz	Roma Tomato, (Diced)
3 oz	Roasted Red Pepper, (Diced)
1 oz	Olives, (sliced)
2 oz	Red Onion, (sliced)
3 oz	Parmesan Cheese
	----------------- BALSAMIC VINAIGRETTE DRESSIN ----------------
1/4 cup	Balsamic Vinegar
2 tbl	Honey
1 tbl	Olive Oil
1 tsp	Coarsely Ground Black Pepper
1/2 tsp	Salt

Instructions:

Instructions: 1. Combine first five ingredients in large mixing bowl. Place 2 tablespoons of mixture on three inch squares.

2. Cover with another sheet of pasta and cut around filling. Pinch around filling to seal. Edges may be coated with an egg wash to form tighter seal.

3. Drop raviolis into rapidly bowling salted water. Cook 7 to 8 mintues, or until ravioli floats to the top of water.

4. Top with garlic sauce.

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