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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Ravioli With Asparagus In A Garlic Butter Sauce

on October 11, 2013

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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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Cheese Ravioli

Colander-Style Spoon

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Prep Time: 2 minutes
Cook Time: 6 to 8 minutes
Total Cook Time: approx. 10 minutes
Yields: 2 servings
Equipment: 6-quart saucepot, 12-inch sauté pan, Microplane, colander spoon

Ingredients:
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 tablespoon garlic, very thin slivers
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

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

Add the Parmigiano-Reggiano cheese and sprinkle and finely chopped parsley all over the top. Simple, fast, and delicious. This is my Ravioli With Asparagus In A Garlic Butter Sauce

Serve immediately.

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One response to “Ravioli With Asparagus In A Garlic Butter Sauce

  1. […] Recipe , Cheese Ravioli In Garlic Butter Sauce With Asparagus (lindalouhamel.com) […]

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