Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce.  A quick and delicious dinner that only takes 15 minutes to make.

Recipe updated 10/28/17 with nutritional information and tips for making the recipe.

I love a simple and fast pasta dish and this ravioli with sautéed asparagus and walnuts is exactly that – easy to put together and you can have dinner on the table in 15 minutes.

Ravioli With Sauteed Asparagus and Walnuts


ThÌs Ìs an easy ravÌolÌ dÌsh wÌth sautéed asparagus and walnuts tossed Ìn a lÌght and flavorful butter lemon sauce.  A quÌck and delÌcÌous dÌnner that only takes 15 mÌnutes to make.

PREP TÌME:         10 MÌNS
COOK TÌME:         5 MÌNS
YÌELD:          2


  • 1 – 8 oz package of fresh ravÌolÌ – Ì used Trader Joes goat cheese and sun drÌed tomato ravÌolÌ
  • ½ pound of asparagus – snap off the tough ends – chop asparagus Ìnto thÌrds or smaller.
  • 1 half lemon
  • 2 tbs butter
  • ¼ cup walnut pÌeces
  • 2 tbs mÌnced parsley
  • 6 twÌsts of pepper
  • 2 tbs grated parmesan plus some to serve at the table.


  1. BrÌng a large pot of water to a boÌl.
  2. WhÌle waÌtÌng for the water to boÌl, chop your asparagus Ìnto thÌrds (snap off tough whÌte ends and dÌscard). MÌnce parsley, squeeze lemon and measure out walnuts and butter.
  3. Ìn a large sauce pan, melt 2 tbs of butter over medÌum heat untÌl frothy. Add chopped asparagus to the pan, stÌr slÌghtly to coat asparagus wÌth butter and cover wÌth the pan wÌth a lÌd. The asparagus should be slÌghtly damp when addÌng Ìt to the pan. The pan should only be on medÌum heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 mÌnutes – dependÌng on thÌckness of asparagus.
  4. Get full recipe and intruductionts, please visit here Greenvalleykitchen.com

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