Cheese Ravioli With Asparagus In A Garlic Butter Sauce


Simple, fast, and delicious my Cheese 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. Serve immediately.

There you have it, my Cheese Ravioli With Asparagus In A Garlic Butter Sauce.