The Galley

Sautéed Asparagus, Ravioli & Walnuts

Asparagus is widely regarded as a superfood, and as a result, it has quickly become a very popular ingredient to incorporate in healthy recipes. It is a vegetable packed with fibre, antioxidants and there are even studies suggesting it can help reduce risks of cancer and aids against cognitive decline. In this issue, we are sharing a few of our favourite asparagus based recipes to try.

Not only is this dish simple and tasty, but it is also ready within 15 minutes. Serve with a salad and garlic bread for a full meal. Use your choice of ravioli.



Sautéed Asparagus, Ravioli & Walnuts

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Not only is this dish simple and tasty, but it is also ready within 15 minutes. Serve with a salad and garlic bread for a full meal. Use your choice of ravioli.




  • Author: Cyndi Mills
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 minutes


  • 18 oz package of fresh ravioli.
  • ½ pound of asparagus, chopped into thirds or smaller
  • Juice from ½ a lemon, approximately 2 Tbsp.
  • 2 Tbsp. butter
  • 1/4 c. walnut pieces
  • 2 Tbsp. minced parsley
  • 2 Tbsp. cheese (grated parmesan or feta), plus some to serve at the table.


  1. Bring a large pot of water to a boil.
  2. While waiting for the water to boil, chop the asparagus into thirds. Snap off the bottom of the ends and discard. Mince parsley, squeeze lemon, and measure out walnuts and butter.
  3. In a large sauté pan with a lid, melt the butter over medium heat until frothy.
  4. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. Make sure to not burn the butter or the asparagus.
  5. Cook for 4 to 5 minutes, depending on thickness of asparagus.
  6. While asparagus is cooking, add ravioli to boiling water and cook according to the package instructions. Drain when done and add to a bowl. Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high.
  7. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  8. Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce, just enough to lightly coat the ravioli. Make sure to scrape out the sauté pan.
  9. Add walnuts, parsley and 2 Tbsp. cheese, and toss gently to combine.


Instead of cutting off the ends, they will simply snap off when you bend them. Saves time and ensures you are enjoying the vegetable to the fullest.




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Cyndi Mills - Owner | Publisher CMF Magazine

Admittedly the Queen of Typos, Cyndi Mills strives for none, but one or two always seems to slip in. She apologizes! Over the last 29 years Cyndi has had the opportunity to move around the country with her husband, Scott and their four children. Having lived in Chilliwack, Edmonton, London, and Petawawa. She stumbled into the world of journalism by accident – looking for a career that could give her the flexibility to work from home to be with her children and support her husband's military career. Cyndi is also a military parent as her two oldest children are in the military. Raising her third and fourth teenagers, she tries to keep sane by walking, gardening, writing, and spending time with her family while running Canadian Military Family Magazine.

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