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Lemon Butter Ravioli with Asparagus

Lemon Butter Ravioli with Asparagus

Steamed asparagus tossed with butter, lemon, garlic, Parmesan and cheese ravioli.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 5

Ingredients
  

  • 1 bunch asparagus, trimmed, and cut into two inch pieces
  • 36 cheese ravioli
  • 2 tbsp. extra virgin olive oil
  • 7 tbsp. unsalted butter
  • 4 cloves minced garlic
  • 4 tbsp. lemon juice
  • ¼ cup basil leaves
  • 1 cup grated Parmesan cheese
  • 2 tbsp. lemon zest
  • ¼ cup pine nuts

Instructions
 

  • In a three quart saucepan, bring two inches of water to a boil. Add the asparagus, cover, and simmer for 4 minutes. Drain well.
  • Heat a large skillet with the oil and 1 tablespoon of the butter. Cook the garlic for a few minutes, and then add the lemon juice and asparagus.
  • Cut the rest of the butter into thin slices. Remove the pan from the heat and stir in the butter until it is melted and a nice sauce forms. Add the ravioli, and cheese, tossing everything together, until the pasta is completely coated in sauce.
  • Garnish with lemon zest, pine nuts, and basil.
Keyword meatless
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