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Ravioli With Asparagus In A Garlic Butter Sauce


Simple, fast, and delicious my Ravioli With Asparagus In A Garlic Butter Sauce is the perfect dish for a weeknight meal.

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Olive Oil

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Cheese Ravioli

Colander-Style Spoon

Flat Leaf Italian Parsley.jpg




Prep Time: 2 minutes
Cook Time: 6 to 8 minutes
Total Cook Time: approx. 10 minutes
Yields: 2 servings
Equipment: 1 (6-quart) saucepot, 1 Rondeau pan (deep-sided frying pan), mini food processor, colander spoon, chef’s knife

1 package of frozen large cheese ravioli (round or square-shaped)
4 tablespoons (1/2 stick) of butter, unsalted
1 tablespoon olive oil
1 (8-ounce) package of Birds Eye Steamfresh frozen asparagus, thawed and patted dry (cut on the bias into 1 1/2 inch pieces)
2 garlic cloves, sliced very thin
1 tablespoon of red pepper flakes
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup of Parmigiano-Reggiano cheese, freshly grated
2 tablespoons of Italian flat-leaf parsley, finely chopped

In a large pot of boiling salted boiling water add the ravioli. In a large sauté pan, over medium-low heat, add the butter and olive oil. Once butter melts add the thin slivers of garlic and red pepper flakes.

To the pan add the asparagus, Kosher salt, and fresh ground black pepper, stir to combine.

In the meantime, the ravioli will begin to float, that’s a sign it’s ready. Using a spider, start transferring the cooked ravioli into the garlic butter sauce. Gently toss to combine the ravioli with the asparagus.  Pour on to a serving platter.

Sprinkle the freshly grated Parmigiano-Reggiano cheese and finely chopped parsley all over the top. Simple, fast, and delicious. There you have it, my Ravioli With Asparagus In A Garlic Butter Sauce.

Serve immediately.

1 Comment »

Ravioli With Asparagus In Garlic Butter Sauce



Looking for dinner to get onto the table fast? My Ravioli With Asparagus In A Garlic Butter Sauce is perfect. From start to finish, this recipe can be done in the time it takes to boil the water and cook the ravioli.

For this dish, I used the frozen cheese ravioli and asparagus from the freezer section. The frozen asparagus works perfectly when asparagus isn’t in season. They’re picked at the peak of asparagus season then frozen.

A couple of more staples in my freezer are frozen artichokes hearts and peas. I like to incorporate vegetables into a lot of my pasta dishes.

Asparagus And Cheese Ravioli In Garlic Butter Sauce

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