Jumbo Ravioli with Vegetables and Lemon Parmesan Sauce

Recipe by Catrine Kelty(Serves 4)
12 jumbo Mama Rosie’s Cheese Ravioli (3 per person) pre-cooked until desired tenderness
1 cup steamed broccoli florets
1 cup asparagus, cut in 3 and steamed
1 tablespoon olive oil
1 small onion sliced thin
1 cup sliced shitake mushrooms
1 cup chicken broth
½ cup heavy cream
Grated rind from one lemon, reserve the lemon and cut into wedges
1 cup fresh grated parmesan
3 tablespoon chopped fresh parsley

Heat the oil in a large pan. Add the onion and cook until soft. Add the mushrooms and cook until soft, starting to brown and crisp, about 8 minutes.
Add the chicken broth, reduce the heat and cook 5 minutes, until it thickens.
Slowly add heavy cream, stir in the lemon rind and parmesan, mixing well, allowing the mixture simmer and not boil.
Off heat, fold in the steamed vegetables.
Transfer to a bowl and toss in the ravioli.
Garnish with chopped parsley and serve with lemon wedges and extra parmesan.

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