Simple Lemon Ravioli with Asparagus & Tomatoes

Course dinner

Cuisine Italian

Keyword cheese ravioli, Pasta, ravioli, trader joes

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 495kcal

Author Bruce and Dina Miller

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

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