Ravioli With Sauteed Asparagus and Walnuts

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. 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, minced parsley and crunchy walnuts are added at the end – just give it a toss and you’re done.

Ravioli with sautéed asparagus and walnuts | Green Valley Kitchen

I’m a sucker for asparagus – whether it’s pencil thin or plump spears. I can’t resist buying it whenever I see it. And because I love the taste of asparagus so much, I want a simple sauce that will enhance it – a light, lemony, buttery sauce.  The sauce is so simple to make – it’s just butter and lemon and a dash of black pepper.  It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli with Sauteed Asparagus and Walnuts | Green Valley Kitchen

 

Ravioli with sautéed asparagus and walnuts | Green Valley Kitchen A couple of notes:

The asparagus should be slightly damp when you sauté it.  This will help with the sauce.  So rinse your asparagus right before you chop it and add it to the pan.

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach would all be good choices.  I used a fresh goat cheese and sun dried tomato ravioli from Trader Joes.

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 the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.

Ravioli With Sauteed Asparagus and Walnuts
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Serves: 2
A quick and easy ravioli dish with sautéed asparagus and walnuts in a light, easy butter lemon sauce.
Ingredients
  • 1 - 8 oz package of fresh ravioli – I used Trader Joes goat cheese and sun dried tomato ravioli
  • ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 1 half lemon
  • 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
  1. Bring a large pot of water to a boil.
  2. 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.
  3. In a large sauce pan, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with 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.
  4. 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.
  5. When asparagus is done, remove asparagus with a slotted spoon. There will be some browned butter left in the bottom of the pan. Add asparagus to the bowl of ravioli.
  6. Add lemon juice and 6 twists of black pepper to the pan with the remaining browned butter and bring to a boil and stir for 30 seconds. Pour the butter lemon sauce over cooked ravioli and asparagus. There will not be a lot of sauce - you just want enough to lightly coat the ravioli.
  7. Add walnuts, parsley and 2 tbs parmesan cheese - toss gently to combine.

 

Thanks for stopping by – hope you enjoy the recipe.  You can find me on instagram and pinterest too!

 

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64 comments on “Ravioli With Sauteed Asparagus and Walnuts

  1. Traci | Vanilla And Bean

    Oh good grief! Pasta. I swoon over pasta.. and ravioli with asparagus… lemon, butter and walnuts? Good grief, Geraldine! I swear pasta will be my demise.. that and lemon curd! Thank you for this lovely, quick recipe! You’re photography makes me want to reach through the screen. Love the shot of your prep work and the knife covered in parsley.

    Reply
    1. Geraldine Post author

      Crystal – you totally got this recipe – it can either be a quick meal that’s easy to make when you don’t feel like cooking anything time consuming or something a little bit special that you can serve to guests with out too much fuss. Have a good one!

      Reply
  2. Jess

    I made this last night and it was delicious! I added an additional T of butter as I had a bit more ravioli than the recipe called for as well as a pinch of salt. It plates beautifully – my husband even commented on how pretty it looked. I’ll definitely be making this again. Thank you so much for sharing!

    Reply
    1. Geraldine Post author

      Hi Jess – I’m so glad you enjoyed it! Thanks so much for taking the time to let me know – this is my absolute favorite kind of comment. Happy holidays to you and your family!

      Reply
  3. Nicole

    Do you know the nutrition facts on this dish? It looks delicious, but am trying to watch my calorie intake 🙂

    Reply
    1. Geraldine Post author

      Hi Nicole – thanks for asking but I don’t have any nutritional info – it’s probably not the most diet friendly recipe since it has butter, cheese and nuts – but it’s really yummy. Have a good one!

      Reply
  4. Kelly M.

    Oh My! Just finished this Delicious dish. Haha I felt like a gourmet chef plating this up. I tossed the walnuts into the empty saucepan to toast slightly. Oh My! Will be making this often during asparagus season. I may sometimes do this without the ravioli for a side vegetable. The walnuts and cheese really set this apart from the usual asparagus with lemon butter. (I used a 4 cheese blend) For someone that doesn’t like asparagus they could use fresh or frozen French cut green beans. Thank you for posting this!

    Reply
    1. Geraldine Post author

      Hi Kelly – so glad it turned out well for you. Love the idea of toasting the walnuts in the pan – I will give that a try next time. Definitely try it without the ravioli – it would work well on any green veggie – asparagus, green beens or broccoli. Thanks for taking the time to leave a comment – I appreciate the feedback! Have a good one.

      Reply
  5. Lexie

    I have never ever commented on a blog before from something I made from pinterest but I just have to say this is the most delicious thing I have EVER made. I used butternut squash ravioli. Oh my….. HEAVEN!!!! Thank you so much for the recipe!! this will be a definite favorite for years to come.

    Reply
    1. Geraldine Post author

      Hi Lexie – Yay!! Thanks so much for leaving a comment and letting me know how much you enjoyed it. Butternut squash ravioli sounds like a great addition to the dish – the sweetness of the butternut squash must have worked really well with the butter lemon sauce. Your comment made my day!!

      Reply
      1. Lexie

        It was so delicious I texted the recipe to my mom, aunt, and grandma and told them they had to make it immediately!!! I told them “I hope you enjoy it as much as I did

        Reply
        1. Geraldine Post author

          Thanks, Lexie! People are really enjoying this recipe – I think it’s because it packs a lot of flavor for such a simple dish that so easy to put together. Hope your family enjoys it! Thanks for the instagram tag too – I love seeing people’s result when they make one of the recipes.

          Reply
  6. Sheila

    Have made this recipe twice now, lemony sauce is lovely. The asparagus thought it was in heaven, didn’t mind the walnuts at all!

    Reply
  7. Dayle Ann

    This looks so good! I was going to try tonight and was curious what if any substitute you would recommend for the parsley? I like it, but not a favorite with other family members. Any suggestions would be more than welcome! Thanks in advance! 🙂

    Reply
    1. Geraldine Post author

      Hi Ann – I think the best thing to do is just leave out the parsley. Any other herb may overpower the dish. It’s really about the lemon butter sauce – and the asparagus. I think you’ll be just fine by leaving it out. Let me know how it goes!

      Reply
      1. Dayle Ann

        Thanks Geraldine, I just finished making this and it is wonderful!! I did add a little parsley to my serving but you were right, it was also very good without it. Thank you so much for an awesome, comforting & easy dish!

        Reply
        1. Geraldine Post author

          That’s great! Thanks so much for letting me know that it worked out. So glad you and your family enjoyed the recipe – your comment made my day!

          Reply
    1. Geraldine Post author

      Hi Carolyn – I haven’t tried it the next day – it should work if you warm it up. It probably won’t work cold since the buttery sauce will no longer be sauce like (the butter will firm up). Hope it works out well for you!

      Reply
    2. Kelly M.

      Warms up nicely. Definitely give this a try! It’s hard to save some for leftovers though because it is delicious.

      I do cheat and put a bit of butter on top when I pack it. A bit of extra cheese if I have some. Try to take a little wedge of lemon too. It doesn’t Need the extra but it makes it seem more like the first time.

      Reply
        1. Geraldine Post author

          Thanks, Kelly! Glad to know that it works well the next day – love the tip about keeping the walnuts separate for leftovers – that make a lot of sense.

          Reply
  8. Nancy

    Made this for dinner tonight! It was delicious! I added some fresh garlic & an extra squeeze of fresh lemon. It looked so mouth watering when I was dishing it up I forgot the walnuts! That’s OK though since I wasn’t sure if I was going to use them. Thank you for this quick & amazing recipe. It’s already saved in my recipe box!

    Reply
  9. Mel

    Yum! Just made this. Such a good meal to take to work or for a quick dinner. I used olive oil instead of butter, pecans instead of walnuts, added red chili flakes and a little bit of truffle oil. Delicious!

    Reply
  10. Holly

    Hi there,
    I had and extra bunch of Asparagus and saw this Recipe. I made it tonight for my Husband and myself and it was delicious. I did not include the Walnuts as my Husband doesn’t like Nuts but the Lemon and Pepper made it so tasty. Really like your site and am looking forward to trying more Recipes.

    Reply
    1. Geraldine Post author

      Thanks so much for letting me know, Holly! Really glad you and your husband enjoyed the recipe. Trying looking under the 30 minutes or less category – there’s a lot of fast, tasty recipes listed there.

      Reply
  11. Linda

    Perfect timing with asparagus season coming up!Can’t wait to try this. Maybe I’ll give it a trial run with green beans.

    Reply
    1. Geraldine Post author

      Hi Jordan – a twist of pepper is just a twist of fresh pepper using a pepper mill. If you don’t have a pepper mill, you can use ground pepper from a shaker. Just give it a couple of shakes of pepper and add more if you feel it needs it. Hope you enjoy the recipe!

      Reply
    1. Geraldine Post author

      Hi Karen:

      Sorry I don’t have any nutritional info for the recipe. I’m sure it’s not the most calorie conscious dish since it has butter and cheese :). Hope you enjoy it if you make it.

      Reply
  12. Taylor

    I made this tonight for the hubby and I and I must say it was DElish! I thought I had walnuts but to my suprise I was wrong so I used toasted pinenuts instead. I left out the parsley but added 2 frozen cubes of basil and an extra 1/2 tbs of butter. This is my favorite kind of recipe to make it looks gourmet, taste gourmet but without the effort and time to make something gourmet!

    Reply
    1. Geraldine Post author

      Thanks, Taylor – glad it worked out for you so well. Love the addition of basil and pine nuts. Thanks for taking the time to let me know – I appreciate it!

      Reply
  13. Julie G.

    Your recipe came highly recommended to me and I’m anxious to try it, but I do have a challenge. I have a lot of food sensitivities. I’m allergic to walnuts, peanuts and pecans. I can eat Pistachios, almonds and cashews. What would you suggest ? Julie

    Reply
    1. Geraldine Post author

      Hi Julie: I think that slivered almonds or the cashews would be a good substitute. If you use the slivered almonds, I would toast them and use them sparingly. You could also omit the nuts altogether if you prefer. Please let me know the what you decide and how it works out for you!

      Reply
  14. Lindsey

    This looks delicious, but when I went to the store there was a super sale on broccoli. Do you think it’ll be alright with broccoli? We do love asparagus in our family though, I’ll try it again with that for sure.

    Reply
    1. Geraldine Post author

      Hi Lindsey: Broccoli is going to take longer to cook than asparagus would if you pan sauté it. Ideally green beans would be a better substitute. But since you already have broccoli – I would cut the broccoli into small florets, then add it to the boiling water that you are going to cook the pasta in (rather than pan sauté the broccoli). Basically cook the broccoli and pasta together in the boiling water. The broccoli will need about 5 minutes – so if your pasta needs less than 5 minutes (let’s say 4 minutes), start the broccoli first and then add the pasta in after 1 minutes so they both finish cooking at the same time. You can make the butter lemon sauce by itself and then toss it gently with the broccoli and pasta. Also, I would probably add an additional tablespoon of butter (or olive oil) to the sauce since broccoli has more surface area to cover than asparagus would. Let me know how it works out for you!

      Reply
      1. Lindsey

        Thanks for the reply! I made my dinner before I received your advice, but fortunately I did almost exactly what you suggested. It came out pretty good! I’ll definitely be trying this again with the asparagus too, though.

        Reply
  15. flgirl

    This recipe has been on my “to do” list for quite some time. Boy oh boy did it not disappoint! So easy, so quick, so incredibly yummy! It’s a keeper, thanks for sharing a fantastic recipe.

    Reply
    1. Geraldine Post author

      Thanks so much for letting me know. This recipe seems to be a big hit with everyone – I’ve gotten tons of great feedback. I really appreciate that you took the time to comment! Have a great weekend!

      Reply
  16. Chelsie

    So I just made this recipe and it turned out to be very disappointing. I followed the recipe to a tee! I don’t understand how you get lemon butter sauce out of this. The ravioli and asparagus turned out dry and had to use spegetti sauce. Sorry….but I will never make this again according to this recipe.

    Reply
  17. Janice

    This recipe is so good! We make it with the trader joes butternut squash ravioli and added some browned prosciutto. We make it all the time, thank you!

    Reply
    1. Geraldine Post author

      Thanks so much for taking the time to let me know, Janice. I love hearing how people give their own spin to the recipe – so glad it was a hit for you and your family. Have a great weekend!

      Reply

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