Ingredients
Scale
- 1.1 pounds ravioli
- 3 ounces unsalted butter
- 1/4 cup lemon juice
- 1 ounce grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves, grated
- 7 ounces green asparagus, trimmed and cut into 1-inch pieces
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- Melt the butter in a large skillet over medium heat. Add the grated garlic and dried thyme; cook 30–45 seconds until fragrant.
- Stir in the lemon juice, salt, and black pepper. Let the sauce bubble gently for 1 minute to meld flavors.
- Add the asparagus to the skillet and cook 3–4 minutes until bright and just tender.
- Toss the drained ravioli into the skillet. Add the grated Parmesan and a splash of reserved pasta water to loosen the sauce. Gently stir to coat the ravioli without breaking them.
- Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Plate the ravioli and asparagus. Finish with lemon zest, a crack of fresh black pepper, and a pinch of crushed red pepper flakes for heat.
Notes
Use fresh lemon juice for the brightest flavor; bottled can be flat. Reserve pasta water for a silkier sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian