This lemon ravioli is a simple weeknight dinner.  With the help of prepared lemon cheese ravioli from Trader Joes that cooks up in about quickly this is a 30 minute meal!  We added asparagus and canned tomatoes to this dish. You could also sub out, depending on what you have in your pantry or fridge. We love adding fresh cherry tomatoes that have been cut into quarters. You can also use spinach instead of asparagus. This any night of the week dinner will soon be one of your favorite recipes!

Why you will Love This Recipe:

1. Quick and Easy: Ready in about 30 minutes, making it perfect for weeknight dinners.
2. Flavorful and Fresh: The combination of lemon, asparagus, and tomatoes creates a vibrant and refreshing dish.
3. Versatile: Easily adaptable with different vegetables or ravioli fillings to suit your preferences-make it with whatever veggies you have on hand!!

Ingredients for this Lemon Ravioli with Asparagus:

• Lemon Ravioli: Trader Joe’s store-bought ravioli is perfect in this dish, but feel free to grab any cheese ravioli flavor you want to use.
• Shallot: Adds a subtle sweetness and depth to the sauce. Don’t worry, a red or white or yellow onion will work just fine!
• Butter: Serves as the foundation for the sauce, offering a rich and smooth texture-we use salted, but if you use un-salted, add a pinch of salt.
• Garlic: Infuses the dish with aromatic warmth, complementing the lemon and asparagus. You can use fresh garlic, or roasted garlic.
• Lemon Zest and Juice: Introduce bright, citrus notes that elevate the freshness of the dish.
• White Wine: Adds acidity and complexity, enhancing the sauce’s flavor profile. You can use veggie broth as a substitute.
• Diced Tomatoes: We us canned oven roasted tomatoes. They contribute a mild smoky sweetness and slight acidity, balancing the richness of the butter and cheese.
• Red Pepper Flakes (Optional): Provide a subtle heat, adding depth to the flavor.
• Asparagus: Spring Asparagus offers a crisp texture and earthy flavor, pairing well with the lemon and cheese. Be sure to trim the tough white ends off.
• Salt and Pepper: Essential for seasoning and enhancing all the flavors.
• Freshly Grated Parmesan: Adds a salty, nutty finish, complementing the other ingredients.
• Fresh herbs: Parsley, Basil or Oregano (optional)

               

How to make Lemon Ravioli with Asparagus:

1. Prepare the Pasta Water: Bring a large pot of water to a boil for the ravioli, and add salt.
2. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add diced shallot and sauté for 1-2 minutes until translucent. Add shredded garlic and cook for an additional 30 seconds until fragrant.
3. Add Lemon and Wine: Stir in lemon zest and white wine. Allow the mixture to simmer creating a white wine pan sauce reducing by half, about 5 minutes. Season with a pinch of salt and freshly ground black pepper to taste.
4. Cook Ravioli: Add the lemon cheese ravioli to the boiling water and boil ravioli 2 minutes less than the package directions indicate, as they will finish cooking in the sauce.
5. Combine Sauce Ingredients: To the pan with the reduced wine mixture, add lemon juice and diced tomatoes with their juice. If desired, add a pinch of red pepper flakes for heat. Bring the sauce to a simmer.
6. Add Asparagus: Stir in the asparagus pieces and cook until they are tender-crisp, about 2-3 minutes.
7. Combine Ravioli and Sauce: Using a slotted spoon, transfer the partially cooked ravioli to the pan with the sauce. Gently toss to coat and allow the ravioli to finish cooking in the sauce for about 2 minutes.
8. Serve: Divide the ravioli and sauce into shallow bowls. Top with freshly grated Parmesan cheese and fresh herbs and serve immediately.
                      

Storing Leftovers:

Allow any leftovers to cool to room temperature. Transfer them to an airtight container and refrigerate for up to 2 days. To reheat, warm gently in a pan over low heat, adding a splash of water or broth to loosen the sauce if necessary.

Note: Freezing is not recommended for this dish, as the texture of the ravioli and asparagus may be compromised.

Substitutions for some of the ingredients:

• Lemon Cheese Ravioli:

  • Plain Cheese Ravioli
  • Cacio de Pepe Ravioli
    

• Shallot:

  • Yellow Onion: Finely diced yellow onion can replace shallots, offering a similar but slightly stronger flavor.
  • Red Onion: Provides a milder taste and adds a touch of color to the dish.

• Butter:

  • Extra Virgin Olive Oil: A heart-healthy alternative that imparts a different flavor profile.
  • Vegan Butter: Suitable for a dairy-free option while maintaining a buttery taste.

• Garlic:

  • Garlic Powder: Use 1/8 teaspoon of garlic powder per clove as a substitute.

• Lemon Zest and Juice:

  • Lime Zest and Juice: Offers a different citrus flavor that pairs well with the dish.
  • White Wine Vinegar: A small amount can provide acidity in the absence of citrus.

• White Wine:

  • Chicken Broth: Adds depth without the alcohol, suitable for deglazing the pan.
  • Vegetable Broth: A vegetarian alternative that maintains flavor complexity.

• Diced Tomatoes:

  • Cherry Tomatoes: Halved cherry tomatoes can be used for a fresher taste and texture.
  • Roasted Tomatoes: Provide a concentrated tomato flavor; use sparingly due to their intensity.

• Red Pepper Flakes:

  • Cayenne Pepper: Use a pinch to add heat, adjusting to taste.
  • Fresh Red Chili: Finely chopped to introduce a fresh spicy element.

• Asparagus:

  • Broccoli Florets: Offer a similar texture and can be cooked to tender-crisp.
  • Baby Spinach: Provide a comparable crunch and pair well with lemon flavors.

• Freshly Grated Parmesan:

  • • Pecorino Romano: A sheep’s milk cheese with a sharper, saltier taste.
    • Grana Padano: Similar to Parmesan but with a milder flavor.

These substitutions allow for flexibility based on dietary preferences, ingredient availability, or flavor variations while maintaining the essence of the original recipe.

This Lemon Ravioli with Asparagus and tomatoes is a delightful dish that combines the tanginess of lemon-infused cheese ravioli with the crispness of fresh asparagus, all enveloped in a light, flavorful sauce.

Simple Lemon Ravioli with Asparagus & Tomatoes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Course: dinner

Cuisine: Italian

Keyword: cheese ravioli, Pasta, ravioli, trader joes

Servings: 3 servings

Calories: 495kcal

Author: Bruce and Dina Miller

Ingredients

• 1 tbsp salt for pasta water
• 4 Tbls butter
• 1 Shallot small dice
• 4 cloves of garlic shredded
• 1 tbsp Lemon Zest
• 1/4 cup White Wine
• Salt and Pepper
• 8.8 ounce Ricota Lemon Zest Ravioli From Trader Joes
• 2 tbls Lemon Juice the juice of one lemon
• 14 ounce Can Diced tomatoes including juice
• Pinch of hot pepper flakes optional
• 1 bunch asparagus trimmed and cut on diagonal into 1 inch pieces
• tbsp Freshly grated parmesan for serving

Instructions

• First, put on a small pot of water to boil and add 1 tablespoon salt. Bring to boil for the pasta while you prepare the sauce.
  1 tbsp salt
• Next, melt butter in a large pan. Add shallots and sauté for 2 minutes. Add garlic, and stir with a wooden spoon for about 30 seconds.
  4 Tbls butter, 1 Shallot, 4 cloves of garlic
• Now it is time to add in the lemon zest and the white wine. Stir the mixture, and allow to reduce by about half, about 5 minutes. Season sauce with fresh cracked pepper and a pinch of salt.
  1 tbsp Lemon Zest, 1/4 cup White Wine, Salt and Pepper
• At this point, add the cheese ravioli into the hot water, and cook for 2 minutes less than what cook time is listed on package, as it will finish cooking in the sauce.
  8.8 ounce Ricota Lemon Zest Ravioli
• Add lemon juice, and tomatoes (including juice) into the sauce. Add in hot pepper flakes at this point, if you want some heat. Bring up to a simmer to heat tomatoes through.
  2 tbls Lemon Juice, 14 ounce Can Diced tomatoes, Pinch of hot pepper flakes
• Toss in asparagus, and stir, or flip pan to mix together. Using a slotted spoon, add the ravioli into the sauce, and stir, or toss again. Allow pasta to finish cooking in the sauce, for about 2 minutes.
  1 bunch asparagus
• Serve in shallow bowls, as this is a brothy pasta. Top freshly grated parmesan cheese.
  tbsp Freshly grated parmesan for serving

Notes

If you use fresh tomatoes, instead of canned, add in 1/4 cup vegetable or chicken stock.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 50g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 3154mg | Potassium: 628mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1758IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 13mg

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