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.
Why you’ll love this lemon ravioli recipe
A combination of lemon juice and zest gives this dish an intense citrusy punch and forms a bright contrast to the butter sauce. This is one of those super-quick pasta recipes where the sauce comes together while the ravioli boils. It’s super simple but satisfying. It might look like a lot of butter but we add some pasta water and lemon juice.
This jazzed-up butter sauce is the key for a fast and super delicious ravioli. And this is how we do it. Toss some grated garlic into the butter as it cooks, then add spices and finish by adding a big squeeze of lemon juice for a complex, balanced sauce. The only thing left to do, is to sauté the asparagus right in that butter and cook the ravioli. Toss everything together with Parmesan and done! Prepare yourself to get blown away.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- You can use ravioli, tortellini or pasta like penne or rigatoni.
- Use any of your favorite store-bought ravioli, like 4-cheese, spinach-ricotta, meat, mushrooms…
- Add cooked pancetta or bacon.
- Instead of asparagus, use spinach or green peas.
- Serve as a starter or as main course paired with a big side salad.
- If you’re looking for more fast & easy ravioli sauces, try these too.
How to store lemon parmesan ravioli with asparagus
- Fridge: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a saucepan over medium until heated through.
- Freezer: Stored in the freezer for up to 3 months. Although the texture of the gnocchi and pesto sauce may change slightly upon thawing and reheating.
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Ravioli in Lemon Parmesan Butter
Ingredients
- 1.1 pounds ravioli
- 3 ounces unsalted butter
- ¼ cup lemon juice
- 1 ounces grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves grated
- 7 ounces green asparagus
- crushed red pepper flakes for serving
- freshly ground black pepper for serving
- lemon zest for serving
Instructions
- 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!
Video
Nutrition
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This is a fantastic weeknight dinner. Comes together so quick, with little prep, and it’s delicious. I love it for the Spring.
Thank you Rebecca!
DELICIOUS! So springy and fresh. I used about half the butter and added some pecorino Romano since I had it on hand. This will be going on my rotation. Thanks, Anna!
Hi Laura, thanks so much for giving this recipe a try and sharing your feedback! I love to hear that it was a winner!
Can you use Tortellini?
Absolutely! Enjoy the recipe!
Can you use salted butter?
Hi, you can use salted butter, but you should probably leave out the salt. Enjoy the recipe!
Great and easy to make!
So glad you enjoyed it Beth!
Perfecto!! Delicious!!! Refreshing + simple. I also have all the ingredients on hand.
I have substituted the butter for olive oil and another time avacado oil. I used string beans and another time I sued sautéed broccoli rabe. We love garlic so I double +
Tortellini & Ravioli…worked..whatever past I have on hand.
Thank you Jill! I appreciate you making this recipe and your comment, so glad to hear it’s a hit! xx
Loved it! We have a tree full of lemons and always looking for recipes that call for fresh lemon juice and zest. Made with sausage-filled ravioli. So yummy.
Yayyy! Amazing! So glad you enjoyed Patricia!
This has made it into our weekly rotation. I use smoked butter for mine! So delicious!!!
Yay! Sounds amazing! Thanks Sunny!