Ravioli in Lemon Parmesan Butter

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grate the  garlic cloves

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

melt the 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,  boil 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