Ravioli in Lemon Parmesan Butter Recipe
This quick and flavorful Ravioli in Lemon Parmesan Butter recipe combines tender ravioli with a vibrant lemon butter sauce, sautéed asparagus, and fragrant herbs. Ready in just 15 minutes, it’s a perfect weeknight meal that balances zest and creaminess with a hint of spice.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 1.1 pounds ravioli
Sauce
- 3 ounces unsalted butter
- ¼ cup lemon juice
- 1 ounce grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves (grated)
Vegetables and Garnishes
- 7 ounces green asparagus
- Crushed red pepper flakes (for serving)
- Freshly ground black pepper (for serving)
- Lemon zest (for serving)
Instructions
- Prepping: Grate the garlic cloves finely. Snap off the woody ends of the asparagus and cut the larger spears in half lengthwise for even cooking. Squeeze fresh lemon juice to have ¼ cup ready. Bring a large pot of salted water to a boil for cooking the ravioli.
- Cooking the sauce and asparagus: Heat a large skillet over low heat, add the butter and allow it to melt slowly. Once melted, add the grated garlic and sweat it gently for about 1 minute without browning. Stir in salt, black pepper, and dried thyme. Add the lemon juice and stir the mixture for 30 seconds to blend the flavors. Place the asparagus in a single layer in the pan and cook for 3 to 5 minutes until tender but still crisp.
- Boiling ravioli: While the asparagus cooks, add ravioli to the boiling salted water. Cook for about 3 minutes or until they float to the surface and are tender. Drain the ravioli, reserving ½ cup of the cooking water.
- Simmering: Pour ¼ cup of the reserved ravioli cooking water into the skillet with the asparagus. Cook for another minute to loosen up the sauce and help it coat the ingredients. Turn off the heat and stir in the grated Parmesan cheese until melted and combined. Add the drained ravioli and gently toss everything together until the pasta is well coated with the lemon Parmesan butter sauce.
- Serving: Plate the ravioli topped with freshly ground black pepper, a sprinkle of crushed red pepper flakes for some heat, and a garnish of fresh lemon zest. Serve immediately to enjoy the vibrant citrus flavor and silky sauce.
Notes
- Use fresh lemon juice for the best vibrant and tangy flavor.
- Reserve pasta cooking water carefully as it helps emulsify the sauce.
- Adjust the crushed red pepper flakes to taste depending on preferred spice level.
- For a richer sauce, you may add an extra tablespoon of butter or sprinkle more Parmesan before serving.
- Fresh asparagus can be substituted with other tender vegetables like peas or zucchini in season.
Find it online: https://lauracooks.com/ravioli-in-lemon-parmesan-butter-recipe/