RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS
This is an easy ravioli dish with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
INGREDIENTS
1 – 8 oz package of fresh ravioli – I used cheese ravioli
½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
1 half lemon – about 2 tablespoons
2 tbs butter
¼ cup walnut pieces
2 tbs minced parsley
6 twists of pepper
2 tbs grated parmesan plus some to serve at the table.
INSTRUCTIONS
Bring a large pot of water to a boil.
While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
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