Ravioli With Sauteed Asparagus and Walnuts

This is a simple ravioli dish with sauteed asparagus and walnuts mixed in a light and flavorful lemon butter sauce. a quick and delicious dinner that took only a quarter of an hour to form.

I love this easy and quick pasta dish and this ravioli with sauteed asparagus and walnuts is absolutely - filled with flavor, quick to form and you'll have dinner on the table in a quarter of an hour.

Store-bought ravioli is cooked fresh then tossed with asparagus that has been sautéed in simple butter and lemon sauce. A little grated parmesan cheese, chopped parsley and crunchy walnuts are added on top - just stir and you're good to go.

Step by step instructions how to make this ravioli with sauteed asparagus and walnuts:

Have all your ingredients ready before you start. these are often simple, quick recipes to make - they all come together quickly so you want to have all the ingredients you can add to when you make the dish.
Cook your ravioli according to package instructions. After that drain and add to a large bowl when finished.
Then melt the butter in a large skillet and add the asparagus. Then cover the pan with a lid and cook for 4 to five minutes.
Open the lid and add the juice to the asparagus in the pan. Saute over high heat for 30 seconds, stirring constantly.
Add the asparagus and Meuniere butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley.
Stir gently to combine and you can serve.

Asparagus comes in a variety of sizes - from thin pencils to plump spears. Thinner asparagus works well for this dish. If you are using thick asparagus, you will need to test for doneness. Thicker asparagus takes longer to cook.

The sauce is basically malleable - light and lemon-like and you make it in the pan when you sauté the asparagus. It's not the greasy sauce that's important - it's just lightly coating the ravioli and asparagus.

Tips for making this recipe:

The asparagus will be slightly moist after you sauté it. this can help make the sauce. So, rinse your asparagus thoroughly right before you chop it and add to the pan.
You will need to use a skillet with a lid to cook the asparagus. Using a lid will prevent the asparagus from drying out.
You can use whatever fresh ravioli you want for this dish - cheese, mushrooms, spinach are all great options. I use cheese ravioli.
This is fast food that's great to put together, so get it all ready and have it ready before you start cooking. It doesn't take long to try to prepare them, so cut up the asparagus and parsley, then measure your ingredients when the water comes to a boil.
Several people who have created the recipe comment below that they add more butter to the sauce. However, you don't want to use too much butter - this will make the lemon taste bad.

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How to Make Ravioli With Sauteed Asparagus and Walnuts

Recipe Author By: www.uniquegiftstips.com

This is a simple ravioli dish with sauteed asparagus and walnuts mixed in a light and flavorful lemon butter sauce. a quick and delicious dinner that took only a quarter of an hour to form.

Ravioli With Sauteed Asparagus and Walnuts

Total Time: 15 Minutes
Servings: 2 Servings
Cuisine: Italian
Category: Vegan, Main Dish, Dinner

Ingredients :

2 – 16 oz package of fresh ravioli – I used cheese ravioli
1 pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
2 half lemon – about 4 tablespoon
4 tbs butter
1/2 cup walnut pieces
4 tbs minced parsley
12 twists of pepper
4 tbs grated parmesan plus some to serve at the table.

Instructions :

Bring a large pot of water to a boil.
While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
In a large saute pan with a lid, melt 2 tbs of 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. The pan should only be on medium heat so you don’t 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 as per the package instructions – my package said 4 minutes. 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 – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.

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