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.
Thanks for stopping by – hope you enjoy the recipe. You can find me on instagram and pinterest too!
If you make this recipe and enjoy it, come back and let me know by leaving a comment below and rating the recipe!
PrintRavioli 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.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Dinner
- 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.
Instructions
- Bring a large pot of water to a boil.
- 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.
- In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover 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.
- 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.
- Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
- Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
- Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.
Nutrition
- Serving Size: 1
- Calories: 623
- Fat: 31g
- Saturated Fat: 14g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 24g
Teresa
This is just delicious!! Made it for the third time tonight and loved it just as much as the first!!
Geraldine
Thank you, Teresa! So glad you enjoyed it and made it a bunch of times – I love how easy this recipe is. Thanks for taking the time to leave a comment and rating – I really appreciate hearing from you!
Mallory
This recipe is delicious! Definitely adding it to my recipe arsenal. I did add a little more butter than it called for, and I added a splash of pasta water to make it more saucy. The lemon taste was perfect. Next time, I would toast and salt the walnuts for some added flavor.
Geraldine
So glad you enjoyed it, Mallory! Thanks for leaving a review and rating!
Carolyn
Wow. I made this with some local asparagus and blue cheese ravioli . I think I should have toasted the walnuts but so perfect . Eve easy to make less for 1-2 people
Geraldine
Love that you used blue cheese ravioli, Carolyn – so glad you enjoyed the recipe! Thanks for leaving a comment and rating!
Juvie Burton
This was so so good…omg!!! Thanks for the recipe!
Geraldine
Thanks so much, Juvie – so glad you enjoyed it. Thanks for leaving a rating and a comment!
Kathy
Delish,
I made Monte Cristo sandwiches along with this fabulous ravioli side dish. I bought cheese spinach ravioli, the pasta had beautiful stripes of green spinach so it looked festive for the time of the year.
My husband is going to love this one!
Highly recommend, quick easy, delicious and affordable.
Thank you!
Geraldine
Thanks so much, Kathy – love that you used striped pasta – really glad you enjoyed this! Thanks for taking the time to leave a message and a five star rating!
Wendy McMillen
Oh my goodness! this was the best and such a simple recipe! I had dinner prepared in 15 minutes! I had everything on hand (except fresh parsley–subbed half as much dried), Absolutely delicious. I would serve this for guests with some artisan bread and a salad and look like the hero! thanks for the recipe!
Geraldine
Thanks so much for letting me know, Wendy – so glad you enjoyed this recipe. Thanks for leaving a comment and rating too!
Debra
So glad I tried your recipe tonight! I had to double the recipe since we bought a 1 lb. package of fresh ravioli. It turned out perfect and was super easy to prepare. It looks and tastes gourmet.
My Husband said I can only make it for him so he doesn’t have to share.
Thanks for the delicious recipe!
Geraldine
So glad this was a hit for you and your husband – his comment made me laugh!
Jean
We had this simple and delicious meal for dinner tonight. We are not vegetarians and I had some fresh lobster ravioli, which was really good. My neighbor had given me some fresh lemons from his tree, so we used one of those. Parsley from my herb garden too. We will surely have this again with different ravioli and different vegetables (maybe zucchini or green beans.). Thank you for the recipe!
Geraldine
Thanks so much, Jean! So glad you guys enjoyed the recipe. Green beans or zucchini would be great alternatives to the asparagus. Thanks for taking the time to leave a detailed comment and a rating – I appreciate hearing from you!
Debbie Romo
This is a family favorite. We really love it with the tomato n cheese ravioli best. But today I made it with chickpea cavatappi pasta. Just as awesome tasting !
Geraldine
Thanks so much for taking the time to leave a comment and rating, Debbie! So glad your whole family is enjoying it!
Debbie Romo
Always a big hit at my house!!
Geraldine
Thanks, Debbie – glad to hear your family enjoyed it. Thanks for leaving a rating as well – I appreciate it!
Kerri
I make this twice a month for my family. The youngest (super picky) will usually try a bit. The rest of the family LOVES it! 4/5 is a win in my book! Cooking for this family is trying. We have one picky eater, one vegetarian, one extreme health nut and a dieter. This recipe is quick and easy and a crowd pleaser! Thank you!
Geraldine
That’s great, Kerri! Wow – you’ve got a diverse crowd there – glad this one hits all the marks for you guys! Thanks so much for taking the time to leave a comment and a rating – I really appreciate hearing from you!
Kankana Saxena
Exactly what I am making tonight for dinner except adding zucchini instead of asparagus 🙂
Geraldine
Thanks, Kankana!
Joyce Layton
This was nothing short of aMAZing!!! I’ll be posting to my IG acct. I used an organic butternut squash ravioli and it really took it up an extra notch for me. Can’t believe this was so good for such a short time investment!
Geraldine
Thanks so much, Joyce – so glad this was a big winner for you! Butternut squash ravioli is a great choice. Thanks for taking the time to let me know and leave a rating – I really appreciate hearing from you!
Kelly | Foodtasia
Geraldine, this ravioli looks so delicious and so easy! Love the flavors and how easy it is to make!
Traci | Vanilla And Bean
A fantastic recipe to re-share for sure! I love the ease of this and that the sauce is so light. You’ve reminded me it’s been too long since I’ve had ravioli! Fabulous update, Geraldine!
Susan Brokaw
Love it ! I used fresh tortellini because I had in fridge….delish ! And the next night was out of tortellini but my new way to make asparagus
Geraldine
Thanks so much, Susan. This recipe works really well with any type of stuffed pasta – love that you tried tortellini. Thanks for taking the time to leave a comment and a star rating – I really appreciate hearing from readers!
Patricia
My family loves this dish. It is especially great when I need a quick flavorful meal on the table. I usually make this as per you directions (with a little added butter), but tonight I lightly browned 2 oz. of chopped pancetta with some evolution before cooking the asparagus. It was amazing. Thank you so much for this recipe
Geraldine
Thanks so much, Patricia. So glad you and your family enjoy it so much. Thanks for letting me know!
Brittany
This was an awesome recipe for my fiancé and I. I used fresh basil/cheese ravioli but definitely itching to try the ravioli from trader joes. I also topped with fresh sundried tomato pesto. Thanks for the simple, yet chef-inspired recipe. Its saved in the books aka Pinterest, haha.
Geraldine
Great additions, Brittany! So glad you and your fiancé enjoyed it. Thanks for leaving a comment and rating – I appreciate hearing your thoughts!
Monica
I made this tonight for my first time, and it’s just a lovely dish. Will definately make again. Thank you!
Geraldine
Glad you enjoyed it, Monica!