Ravioli in Lemon Parmesan Butter


grate the garlic cloves

snap off the end of asparagus, cut the larger ones in half lengthwise

melt butter in a large skillet over low

add garlic, sweat for 1 minute

stir in salt, pepper, thyme and lemon juice

add asparagus, cook for 3-5 minutes

meanwhile, cook ravioli in salted water

when ready, scoop up 1/2 cup cooking water, drain the ravioli

add 1/4 cup  cooking water,  simmer for 1 minute

turn off the heat, stir in Parmesan

toss with ravioli

finish off with black pepper, red pepper flakes and lemon zest