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
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/ravioli-asparagus-in-a-lemon-brown-butter-sauce/