Name: Lemon Butter Ravioli with Roasted Asparagus and Cherry Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb refrigerated cheese ravioli; 1 lb fresh asparagus (woody ends trimmed, cut into 2-inch pieces); 1 dry pint cherry tomatoes (halved); 2 tbsp olive oil (divided); 1/2 tsp kosher salt (divided); 1/4 tsp freshly cracked black pepper; 4 tbsp unsalted butter; 2 cloves garlic (finely minced); 2 tbsp fresh lemon juice; 1 tsp freshly grated lemon zest; 1/4 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh flat-leaf parsley

Description

Bright lemon juice and melted butter coat tender cheese ravioli, accented by oven-caramelized cherry tomatoes and crisp roasted asparagus spears.

Ingredients

Scale

1 lb refrigerated cheese ravioli
1 lb fresh asparagus (woody ends trimmed, cut into 2-inch pieces)
1 dry pint cherry tomatoes (halved)
2 tbsp olive oil (divided)
1/2 tsp kosher salt (divided)
1/4 tsp freshly cracked black pepper
4 tbsp unsalted butter
2 cloves garlic (finely minced)
2 tbsp fresh lemon juice
1 tsp freshly grated lemon zest
1/4 cup freshly grated Parmesan cheese
2 tbsp chopped fresh flat-leaf parsley

Instructions

Preheat your oven to 400°F (200°C). Place the cut asparagus and halved cherry tomatoes on a large baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and the black pepper. Toss to coat, spread in a single layer, and roast for 12 to 14 minutes until tomatoes soften and asparagus is tender-crisp.
While vegetables roast, bring a large pot of salted water to a gentle rolling boil. Drop in the ravioli and cook according to package directions, about 3 to 4 minutes, until they float to the surface. Scoop out 1/4 cup of starchy pasta water, then gently drain the ravioli.
In a wide skillet over medium heat, melt the butter with the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 60 seconds until fragrant, taking care not to brown it. Whisk in the lemon juice, lemon zest, remaining 1/4 teaspoon of salt, and 2 tablespoons of reserved pasta water.
Add the drained ravioli, roasted asparagus, and roasted cherry tomatoes to the skillet. Gently fold over low heat for 1 minute until warmed through and glazed. Remove from heat, fold in the Parmesan cheese and fresh parsley, and serve immediately.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1

Keywords: Keep your pasta water at a gentle simmer rather than a violent boil. Rapid boiling can tear delicate fresh ravioli seams, which causes the cheese filling to spill out into the cooking water before draining.