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