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.
- 1 – 8 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.
- Bring a large pot of water to a boil.
- 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.
- In a large sauté pan with a lid, melt the butter over medium heat until frothy.
- 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.
- Cook for 4 to 5 minutes, depending on thickness of asparagus.
- 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.
- Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
- 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.
- 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.