Cheese Ravioli with Lemon Butter Sauce & Roasted Asparagus - Rosina Celentano

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

  1. 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.
  2. 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.
  3. Meanwhile, Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions
  4. Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat
  5. Divide between 4 bowls and top with remaining parmesan cheese and basil

Ingredients

  • 1 bag Celentano Large Round Cheese Ravioli
  • 1 cup frozen peas, thawed
  • 1 lb. asparagus
  • 1/2 cup unsalted butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 lemon, zested and juiced
  • 3/4 cup shredded Parmesan
  • Olive oil, for drizzling
  • Salt and black pepper, to taste