Description
Silky homemade ravioli in lemon parmesan butter showcases Italian culinary artistry with delicate pasta pillows. Fresh ingredients and simple technique deliver a luxurious meal you can confidently create in your own kitchen.
Ingredients
Scale
- 1.1 lbs (500 g) ravioli
- 7 oz (200 g) green asparagus, woody ends snapped off and larger ones cut in half lengthwise
- 3 oz (85 g) unsalted butter
- 1 oz (28 g) grated parmesan
- ¼ cup (60 ml) lemon juice
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves, grated
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Instructions
- Preparation: Finely grate garlic and trim asparagus, removing woody ends and cutting larger stalks lengthwise.
- Water Preparation: Bring a large pot of salted water to a vigorous boil over high heat.
- Sauce Foundation: In a spacious skillet over low heat, melt butter until smooth, then introduce grated garlic, allowing it to infuse for one minute.
- Flavor Layering: Enrich the butter with salt, black pepper, and thyme, creating a robust base. Squeeze fresh lemon juice and stir briefly.
- Vegetable Cooking: Arrange asparagus in a single layer, cooking for 3-5 minutes until tender-crisp while simultaneously boiling ravioli for approximately 3 minutes until they float.
- Sauce Development: Drain ravioli, reserving a half cup of cooking liquid. Pour a quarter cup into the asparagus skillet, blending to create a cohesive sauce.
- Finishing Touches: Remove from heat, sprinkle Parmesan cheese, and gently toss ravioli to coat with the lemon-butter sauce.
- Plating: Serve the dish, garnishing with additional black pepper, crushed red pepper flakes, and delicate lemon zest for an extra flavor dimension.
Notes
- Prep Asparagus Carefully: Trim woody ends and slice larger stalks lengthwise to ensure even, tender cooking and prevent stringy texture.
- Control Butter Heat: Melt butter on low heat slowly to prevent burning and create a smooth, silky base for the sauce.
- Reserve Pasta Water: Keep half a cup of starchy cooking liquid to help create a silky, emulsified sauce that clings perfectly to ravioli.
- Finish with Finesse: Toss ravioli gently in the skillet to coat evenly, ensuring each bite is packed with lemon-butter and Parmesan flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 390
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg