Ravioli in Lemon Parmesan Butter
Irresistibly delicious cheese ravioli in a quick 15-minute parmesan butter sauce, highlighted with zesty lemon and paired with tender-crispy asparagus. A perfect choice for both dinner parties and busy weeknights.
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
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Nutrition
Calories: 605kcalCarbohydrates: 54gProtein: 21gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 119mgSodium: 897mgPotassium: 49mgFiber: 4gSugar: 3gVitamin A: 606IUVitamin C: 6mgCalcium: 103mgIron: 13mg
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