Name: Ravioli With Sauteed Asparagus and Walnuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 – 8 oz package of fresh ravioli – I used cheese ravioli; ½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.; 1 half lemon – about 2 tablespoons; 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.

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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.

I love a simple and fast pasta dish and this ravioli with sautéed asparagus and walnuts is exactly that – full of flavor, quick to make 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 cheese, minced parsley and crunchy walnuts are added at the end – just give it a toss and you’re ready to eat.

Step by step instructions on how to make this recipe:

Prep all your ingredients before you begin. This is an easy and fast recipe to make – it comes together quickly so you want to have all the ingredients ready to add as you make the dish.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.

Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes.
Remove the lid from the pan and add the lemon juice to the asparagus in the pan. Sauté over high heat for 30 seconds, stirring the whole time.

Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley.
Gently toss to combine and you’re ready to serve.

Asparagus comes in many sizes – everything from pencil thin to plump spears. Thinner asparagus is going to work better for this dish. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Tips for making this recipe:

The asparagus should be slightly damp when you sauté it. This will help make the sauce. So rinse your asparagus right before you chop it and add it to the pan.
You need to use a sauté pan with a lid to cook the asparagus. Using the lid will prevent the asparagus from drying out.
You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. I used cheese ravioli.
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.
Some people who have make the recipe have commented below that they added a bit more butter to the sauce. You don’t want to add too much butter though – it will overwhelm the lemon flavor.

Looking for more easy recipes? Then try one of these:

Tomato, cucumber, avocado salad – quick and easy to make and full of flavor.
Israeli couscous with summer vegetables – a great filling salad with mediterranean flair!
Greek pasta salad – a crowd pleasing pasta salad packed with colorful and healthy veggies.

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If you make this recipe and enjoy it, come back and let me know by leaving a comment below and rating the recipe!