Ravioli in Lemon Parmesan Butter
Looking for a quick and flavorful meal that highlights the zesty brightness of lemon with the creaminess of Parmesan? This Ravioli in Lemon Parmesan Butter is an easy weeknight dinner that comes together in just 20 minutes! The rich butter sauce, paired with tender asparagus and a touch of spice, makes for an elegant yet comforting dish that your family will love.
Ingredients:
- 1.1 pounds ravioli
- 3 ounces unsalted butter
- ¼ cup fresh lemon juice
- 1 ounce grated Parmesan
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 garlic cloves, grated
- 7 ounces green asparagus, woody ends snapped off and larger ones cut in half lengthwise
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Directions:
Step 1: Prep the Ingredients
Before starting, make sure all your ingredients are prepped. Grate the garlic, snap off the tough woody ends of the asparagus, and cut the larger spears in half lengthwise. Squeeze the fresh lemon juice and have it ready to go.
Step 2: Boil the Ravioli
Bring a large pot of salted water to a boil. Once boiling, you’ll cook the ravioli for about 3 minutes, but hold off on adding them just yet!
Step 3: Cook the Garlic and Butter Sauce
In a large skillet, melt the unsalted butter over low heat. Add the grated garlic and cook for about 1 minute, just until fragrant.
Step 4: Flavor the Sauce
Stir in the salt, black pepper, and dried thyme. Then add the freshly squeezed lemon juice and stir for another 30 seconds to let the flavors meld.
Step 5: Cook the Asparagus
Add the prepared asparagus in a single layer to the skillet with the lemon-butter sauce. Let the asparagus cook for 3-5 minutes, stirring occasionally until it becomes tender but still crisp.
Step 6: Cook the Ravioli
While the asparagus is cooking, add the ravioli to your pot of boiling water. Cook for about 3 minutes or according to package directions, then drain the ravioli, making sure to reserve ½ cup of the cooking water.
Step 7: Combine Everything
Pour ¼ cup of the reserved cooking water into the skillet with the asparagus and cook for an additional minute. Turn off the heat and stir in the grated Parmesan cheese, allowing it to melt into the sauce.
Step 8: Toss the Ravioli
Add the cooked ravioli to the skillet and gently toss everything together, making sure the ravioli is well-coated in the sauce.
Step 9: Serve and Garnish
Serve the ravioli topped with freshly ground black pepper, a sprinkle of crushed red pepper flakes for heat, and lemon zest for extra brightness.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: 400 kcal per serving
This Ravioli in Lemon Parmesan Butter is a perfect meal for busy nights when you want something delicious, quick, and satisfying. The buttery sauce, with its bright lemon flavor and tender asparagus, is an absolute winner. Don’t forget the Parmesan—it adds a creamy finish that takes this dish to the next level. Enjoy!
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Ravioli in Lemon Parmesan Butter
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Ravioli in Lemon Parmesan Butter is a delicious combination of rich, creamy flavors with a touch of zesty lemon. The tender asparagus adds a fresh, crunchy element to the dish, while the ravioli is tossed in a velvety Parmesan butter sauce. The subtle garlic and thyme bring a delightful depth to this quick and easy dinner.
Ingredients
1.1 pounds ravioli
3 ounces unsalted butter
¼ cup lemon juice
1 ounce grated Parmesan
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
2 garlic cloves, grated
7 ounces green asparagus, woody ends snapped off and larger ones cut in half lengthwise
Crushed red pepper flakes, for serving
Freshly ground black pepper, for serving
Lemon zest, for serving
Instructions
Prepare all ingredients before cooking: grate the garlic, snap off the woody ends of the asparagus, and cut the larger ones in half lengthwise. Squeeze out the lemon juice.
Bring a large pot of salted water to a boil.
In a large skillet over low heat, melt the butter. Add the grated garlic and cook for 1 minute.
Stir in the salt, pepper, and thyme. Add the lemon juice and stir for 30 seconds. Add the asparagus in a single layer and cook for 3-5 minutes.
While the asparagus is cooking, add the ravioli to the pot of boiling water and cook for about 3 minutes. Drain the ravioli, reserving ½ cup of the cooking water.
Add ¼ cup of the reserved cooking water to the asparagus and cook for 1 more minute. Turn off the heat and stir in the Parmesan cheese.
Add the cooked ravioli to the skillet and toss everything together to combine.
Serve with freshly ground black pepper, crushed red pepper flakes, and lemon zest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 400