Description
Silky Italian ravioli swims in a luxurious lemon parmesan butter sauce, promising pure culinary delight. Fresh herbs and zesty citrus elevate this classic dish, inviting you to savor each elegant, creamy bite.
Ingredients
Scale
Main Ingredients:
- 1.1 pounds (500 grams) ravioli
- 7 ounces (200 grams) green asparagus, woody ends snapped off and larger ones cut in half lengthwise
Dairy and Cheese:
- 3 ounces (85 grams) unsalted butter
- 1 ounce (28 grams) grated Parmesan
- ¼ cup (60 milliliters) lemon juice
Seasonings and Garnishes:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 garlic cloves, grated
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Instructions
- Finely grate the garlic and prepare asparagus by trimming woody ends, cutting larger stalks lengthwise, and ensuring they are clean and ready for cooking.
- Fill a large pot with water, add salt, and bring to a rolling boil over high heat.
- Place a spacious skillet on low heat and gently melt the butter until it becomes smooth and silky.
- Introduce the grated garlic to the melted butter, allowing it to infuse and release its aromatic flavors for approximately one minute.
- Enhance the butter mixture with salt, freshly ground black pepper, and fragrant thyme, creating a rich base for the sauce.
- Squeeze fresh lemon juice into the skillet, stirring briefly to incorporate the bright citrus notes.
- Arrange asparagus in a single layer within the skillet, ensuring even cooking for 3-5 minutes until tender yet crisp.
- Simultaneously, carefully lower the ravioli into the boiling water, cooking for roughly 3 minutes until they float and become tender.
- Drain the ravioli, reserving a half cup of the starchy cooking liquid to help create a silky sauce.
- Pour a quarter cup of reserved cooking water into the asparagus skillet, allowing the liquid to blend and create a cohesive sauce for an additional minute.
- Remove the skillet from heat and generously sprinkle Parmesan cheese, stirring to create a creamy, luxurious coating.
- Gently transfer the cooked ravioli into the skillet, carefully tossing to ensure each piece is lavishly coated with the lemon-butter sauce.
- Plate the dish and garnish with additional freshly ground black pepper, a sprinkle of crushed red pepper flakes, and delicate lemon zest for a burst of flavor.
Notes
- Prep work matters: Grate garlic, trim asparagus, and squeeze lemon juice beforehand to streamline cooking process.
- Low and slow butter technique ensures smooth garlic infusion without burning.
- Reserve pasta water crucial for creating silky, cohesive sauce that helps ingredients cling together.
- Asparagus timing is key: Cook until tender-crisp to maintain vibrant color and fresh texture.
- Finishing touches of Parmesan, black pepper, and red pepper flakes elevate dish with complex flavor layers.
- Quick 15-minute meal perfect for weeknight dinners with elegant restaurant-quality presentation.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 60mg