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Prep time
5 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Lemon parmesan butter ravioli with garlic sautéed asparagus. This ravioli tastes unbeatably delicious, is super easy to make and ready in 15 minutes. Cheese ravioli bathed in a parmesan butter sauce that’s brightened up with lemon juice and packed with tender-crispy asparagus is a winning combo. Perfect for a dinner party or busy weeknights when you’re looking for something fast and fancy. —Anna Chwistek | Serving Dumplings
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Ingredients
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1.1 pounds
ravioli
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3 ounces
unsalted butter
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1/4 cup
lemon juice
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1 ounce
grated Parmesan
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1 teaspoon
each: salt, black pepper, dried thyme
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2
garlic cloves, grated
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7 ounces
small green asparagus
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crushed red pepper flakes, for serving
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freshly ground black pepper, for serving
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lemon zest, for serving
Directions
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Get the prep done before you start cooking: grate the garlic, snap off the woody end of asparagus. Cut the larger ones in half lengthwise. Squeeze out the lemon juice.
Bring a large pot filled with salted water to a boil.
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Heat a large skillet over low. Add butter and stir until melted. Add garlic and sweat for about 1 minute. Stir in salt, pepper and thyme. Add lemon juice and stir for 30 seconds. Add asparagus, place in a single layer and cook for 3-5 minutes.
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In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving ½ cup cooking water.
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Add ¼ cup cooking water to asparagus, cook for 1 minute. Turn off the heat and stir in parmesan. Add ravioli, toss to combine.
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Finish off with freshly ground black pepper, red pepper flakes and lemon zest. Serve!
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