RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE

RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE image

Provided by Eileen Hineline

Categories Pasta

Time 30m

Number Of Ingredients 8

8oz package of fresh raviol(goat cheese + sundried tomato, four cheese, spinach + ricotta. flavor choices}
½ pound of asparagus, tough ends chopped + cut into 1 inch pieces
1 lemon, juiced
3 tablespoons unsalted butter
3 tablespoons unsalted butter
2 tablespoons parsley, minced
2 tablespoons grated parmesan
fresh ground pepper, to taste

Steps:

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! in a large skillet, melt the butter over medium heat until frothy.
3. 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!}
4. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions. drain the ravioli when done + add to a bowl.
5. 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.
6. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
7. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
8. NUTRITION INFORMATION. Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11
9. *** You can add sliced mushrooms to this recipe too.