Embark on a culinary journey with our Ravioli with Sauteed Asparagus and Walnuts—a symphony of flavors that brings together the richness of cheese-filled ravioli, the crispness of sauteed asparagus, and the delightful crunch of walnuts. This dish is a celebration of simplicity and sophistication, where every bite is a harmony of textures and tastes. Join us in experiencing the art of pasta elevated to new heights.
In our household, the creation of Ravioli with Sauteed Asparagus and Walnuts marks a moment of culinary delight. Picture a bustling kitchen, the fragrance of buttery asparagus filling the air, and the anticipation as the dish comes together. This recipe has become a family favorite, a testament to how the marriage of fresh ravioli, vibrant asparagus, and earthy walnuts can transform an ordinary meal into a gourmet experience. It’s a dish that tells a story of cozy family gatherings and the joy found in simple yet exquisite flavors.
Why This Ravioli:
Why This Ravioli with Sauteed Asparagus and Walnuts?
- Cheese-Filled Bliss: Fresh cheese ravioli forms the luxurious base of this dish, providing a delightful burst of flavor with each bite.
- Asparagus Elegance: Sauteed asparagus brings a crisp and vibrant element, complementing the richness of the ravioli with its buttery tenderness.
- Walnut Crunch: The addition of walnut pieces introduces a delightful crunch, adding depth and texture to the ensemble.
- Quick and Elegant: With a few simple steps, you can create a dish that’s not only visually appealing but also perfect for both weeknight dinners and special occasions.
Ingredients:
- 1 – 8 oz package of fresh ravioli (cheese-filled)
- ½ pound of asparagus, chopped into thirds
- 1 half lemon (about 2 tablespoons)
- 2 tablespoons butter
- ¼ cup walnut pieces
- 2 tablespoons minced parsley
- 6 twists of pepper
- 2 tablespoons grated parmesan, plus extra for serving
Instructions:
- Boil Water: Bring a large pot of water to a boil.
- Prep Asparagus: While waiting for the water, chop asparagus into thirds. Mince parsley, squeeze lemon, and measure out walnuts and butter.
- Saute Asparagus: In a saute pan, melt 2 tablespoons of butter over medium heat. Add asparagus, stir, and cover with a lid. Cook for 4 to 5 minutes, depending on thickness.
- Cook Ravioli: Cook ravioli in boiling water according to package instructions. Drain when done.
- Create Lemon Sauce: Add lemon juice and black pepper to asparagus. Turn the heat to high and cook for 30 seconds to create a light butter lemon sauce. Remove from heat.
- Combine Ingredients: Add the asparagus and butter lemon sauce to the cooked ravioli. Toss gently to coat. Add walnuts, parsley, and 2 tablespoons parmesan. Toss again to combine.
Notes: Experiment with different ravioli flavors for a personalized touch. Adjust lemon and pepper to taste. Serve with extra parmesan at the table for those who crave an extra sprinkle of cheesy goodness.
