Cheese Ravioli with Lemon Butter Sauce & Roasted Asparagus - Rosina Celentano
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yields
4
Directions
- Preheat oven to 400°F. Arrange asparagus on a foil-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast 20–25 min until tender-crisp, then chop into bite-size pieces.
- Melt butter in a skillet over medium heat. Add shallot; cook 3–4 min until soft. Stir in garlic; cook 1 min. Add lemon zest and juice, season with salt, and simmer 2–3 min. Strain sauce, return to skillet, and stir in ½ cup Parmesan.
- Meanwhile, Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions
- Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat
- Divide between 4 bowls and top with remaining parmesan cheese and basil
Ingredients
- 1 ea bag Celentano Large Round Cheese Ravioli
- 1 cup ea frozen peas, thawed
- 1 lb. ea asparagus
- 1/2 cup ea unsalted butter
- 1 ea shallot, finely chopped
- 1 ea clove garlic, minced
- 1 ea lemon, zested and juiced
- 3/4 cup ea shredded Parmesan
- Olive oil, ea for drizzling
- Salt and black pepper, ea to taste