-
Prep time
5 minutes
-
Cook time
10 minutes
-
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
Ingredients
-
1.1 pounds
ravioli
-
3 ounces
unsalted butter
-
1/4 cup
lemon juice
-
1 ounce
grated Parmesan
-
1 teaspoon
each: salt, black pepper, dried thyme
-
2
garlic cloves, grated
-
7 ounces
small green asparagus
-
crushed red pepper flakes, for serving
-
freshly ground black pepper, for serving
-
lemon zest, for serving
Directions
-
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.
-
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.
-
In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving ½ cup cooking water.
-
Add ¼ cup cooking water to asparagus, cook for 1 minute. Turn off the heat and stir in parmesan. Add ravioli, toss to combine.
-
Finish off with freshly ground black pepper, red pepper flakes and lemon zest. Serve!
See what other Food52ers are saying.