Published: · Modified: by Geraldine · 141 Comments
Jump to Recipe·Print Recipe
This is aneasy ravioli dish with sautéed asparagus and walnuts tossed in a light and flavorfulbutter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
I love a simple and fast pasta dish and this ravioli with sautéed asparagus and walnuts is exactly that – full of flavor, quick to make and you can have dinner on the table in 15 minutes.
Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end – just give it a toss and you’re ready to eat.
Step by step instructions on how to make this recipe:
- Prep all your ingredients before you begin. This is an easy and fast recipe to make – it comes together quickly so you want to have all the ingredients ready to add as you make the dish.
- Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
- Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes.
- Remove the lid from the pan and add the lemon juice to the asparagus in the pan. Sauté over high heat for 30 seconds, stirring the whole time.
- Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley.
- Gently toss to combine and you’re ready to serve.
Asparagus comes in many sizes – everything from pencil thin to plump spears. Thinner asparagus is going to work better for this dish. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.
The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.
Tips for making this recipe:
- The asparagus should be slightly damp when you sauté it. This will help make the sauce. So rinse your asparagus right before you chop it and add it to the pan.
- You need to use a sauté pan with a lid to cook the asparagus. Using the lid will prevent the asparagus from drying out.
- You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. I used cheese ravioli.
- This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop theasparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
- Some people who have make the recipe have commented below that they added a bit more butter to the sauce. You don’t want to add too much butter though – it will overwhelm the lemon flavor.
Looking for more easy recipes? Then try one of these:
- Tomato, cucumber, avocado salad – quick and easy to make and full of flavor.
- Israeli couscous with summer vegetables – a great filling salad with mediterranean flair!
- Greek pasta salad – a crowd pleasing pasta salad packed with colorful and healthy veggies.
Thanks for stopping by – hope you enjoy the recipe. You can find meon instagram and pinterest too!
If you make this recipe and enjoy it, come back and let me know by leaving a comment below and rating the recipe!
Ravioli With Sauteed Asparagus and Walnuts
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 29 reviews
This is aneasy ravioli dish with sautéed asparagus and walnuts tossed in a light and flavorfulbutter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
- Author: Geraldine
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
Scale
- 1 – 8 oz package of fresh ravioli – I used cheese ravioli
- ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
- 1 half lemon – about 2 tablespoons
- 2 tbs butter
- ¼ cup walnut pieces
- 2 tbs minced parsley
- 6 twists of pepper
- 2 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.
Nutrition
- Serving Size: 1
- Calories: 623
- Fat: 31g
- Saturated Fat: 14g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 24g
More Pasta
- Zesty Italian Pasta Salad
- Baked Tortellini (Easy and Cheesy!)
- Greek Pasta Salad
- Orzo Salad with Asparagus and Spinach
Reader Interactions
Comments
Linda
I made this last night and it was very delicious. I have made several recipes lately I found on line but they did not come out ok. I was hesitant to try another one but I am happy I tried this one. It is a keeper.
Thank you very much for helping me feel like a real cook.
I served it in my new pasta dish. Looked magazine worthy. I’d send a picture but I don’t know how to do that.Reply
Geraldine
Hi Linda – so glad this worked for you and thank you for letting me know! This recipe is one of my favorite recipes on my site since it so easy to make and tastes great – glad it’s a keeper for you too! If you’re on instagram – you can post the picture and then tag me – I’d love to see the photo!
Reply
Barbara
Looks great & want to make this. Question? Is there an alternative to lemon? Hate lemon taste🤷.
Reply
Geraldine
Hi Barbara – I don’t recommend making this dish without using lemon – it’s a pretty important flavor factor. Maybe take a look around the recipe archives and see if something else catches your attention? I have lots of pasta recipes listed on my site. Let me know if you try something else. Thanks.
Reply
Becky Johnson Perry
I made this tonight for the first time. I also sautéed sliced mushrooms and slivered vidali onion with the asparagus and it was amazing! We topped it with Asiago. We also make a lemon chicken and this will be a perfect side dish. Thank you!
Reply
Geraldine
So glad you enjoyed it, Becky!
Reply
Terri
Ravioli is something I always keep in my freezer, but usually would just serve it with sauce from a jar. I have made this a few times now and really like it. It’s different, easy to put together and very flavorful.
Reply
Geraldine
So glad you enjoyed it, Terri. Keeping ravioli in the freezer to have on hand is a great idea!
Reply
Rachel
I’ve made this twice and am making again tonight! It’s simple, delicious and looks beautifully gourmet. I don’t always add the walnuts and it’s just as good.
Reply
Geraldine
That’s great, Rachel! I love how simple it is to make too – a perfect quick dinner! Thanks so much for letting me know you enjoyed it – and thanks for leaving a rating!
Reply
Cathy
I thought it was bland. I added lemon zest and some basil to perk it up. It was easy but I don’t think I would make it again.
Reply
Geraldine
Sorry this didn’t work out for you, Cathy.
Reply
Lisa Viola
This recipe was easy to make delicious! The sauce was the perfect combination of butter and lemon.
Reply
Geraldine
Thanks for letting me know, Lisa – really glad you enjoyed it!
Reply
Dean
Made this last night..really good.
Reply
Geraldine
Really glad you enjoyed it, Dean – thanks for leaving a rating!
Reply
Kim
This was so easy to make and really delicious- thanks for the great recipe!
Reply
Geraldine
Thanks so much, Kim – really glad you enjoyed it and thanks for leaving a rating and comment!
Reply
Leave a Reply
« Older Comments
