ravioli + asparagus in a lemon-brown butter sauce

some days you just need a pasta hug.

and sometimes, those days land on a monday.

and since i know most of you smart hungover humans opt for lighter choices after the weekend, i’ve decided to share this flavorful-blasted low-cal meatless pasta dish with you!

{ravioli with asparagus + walnuts in a lemon-brown butter sauce} a few simple ingredients to a comforting dish that's ready in under 15 minutes!

you keep it fairly simple here, which is another monday upside.

the ingredients are fresh + can usually be found on-hand.

nothing in the fridge? no worries, there’s only 6 ingredients!

so stop at the store after work + you won’t even need a basket! in and out is the name of the monday grocery store game!

{ravioli with asparagus + walnuts in a lemon-brown butter sauce} the asparagus cooks right in the brown butter sauce! _

ever made a brown butter sauce?

no? well, pretty please take my word for it, it’s the best.

not only is the nutty natural flavor just so delightful, it’s also the easiest of ease!

you simply heat butter {do yourself a favor + go for the kerrygold! it’s truly the best!} in a skillet over medium heat until it froths up + starts to transform from it’s original canary yellow into a gorgeous golden brown.

then, here in this dish, you coat a lickable spoon fresh store-bought ravioli in it’s glory. 

finish the dish off with a bright kick of lemon juice, crisp asparagus, a few hearty grinds of black pepper, crunchy toasted walnuts + a handful of grated parm – that my friends, is a pasta hug you’ll never want to let go of!

{ravioli with asparagus + walnuts in a lemon-brown butter sauce} you'll love this pasta dish that comes together in just 15 minutes!_

the fresh store-bought ravioli is boiled up in just minutes + the lemon-brown butter sauce comes together in just under 10 minutes.

after a little math on this dish’s cooktime, we’re talkin roughly 15 minutes! add in the super low calorie count of only 386 per serving + you’ve got yourself a pasta hug on a monday that won’t leave you bogged down!

total weeknight win!

{ravioli with asparagus + walnuts in a lemon-brown butter sauce} you'll love this pasta dish that comes together in just 15 minutes!

ravioli + asparagus in a lemon-brown butter sauce
Cook time
Total time
Serves: 2 servings
  • 8oz package of fresh ravioli {see below for flavor note}
  • ½ pound of asparagus, tough ends chopped + cut into 1 inch pieces
  • 1 lemon, juiced
  • 3 tablespoons unsalted butter
  • ¼ cup walnuts, chopped
  • 2 tablespoons parsley, minced
  • 2 tablespoons grated parmesan
  • fresh ground pepper, to taste
  1. bring a large pot of water to a boil.
  2. while waiting for the water to boil, measure + cut your ingredients to have everything ready!
  3. in a large skillet, melt the butter over medium heat until frothy.
  4. add chopped asparagus to the pan, stir slightly to coat asparagus with butter + cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp + not get soggy!}
  5. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions.
  6. drain the ravioli when done + add to a bowl.
  7. when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. add asparagus to the bowl of ravioli.
  8. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute.
  9. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  10. serve with a garnish of grated parmesan, if you wish, + enjoy!
Nutrition Information
Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11



you are the master of your raviloi destiny! i chose a chanterelle mushroom ravioli but really any option would work beautifully! goat cheese + sundried tomato, four cheese, spinach + ricotta. . you get the idea!


adding some fresh mushrooms to the mix would be a great choice! add them in at the asparagus step so they can bathe in the brown butter.


a chardonnay would be a great wine pairing! chardonnay’s can an run the gamut from big, buttery + oaky to the more streamlined, bright + crisp versions. you want to seek out one with buttery richness to match the butter in the dish! generally speaking, an easy route is to look for california chardonnays from the central coast-edna valley-santa barbara area.

 Kendall Jackson Vintners Reserve is a great choice! {and sits at only $8!}


thank you to geraldine from green valley kitchen for posting this recipe! my version here is only slightly adapted from her original! check her out for more vegetarian dishes!