Ravioli With Sauteed Asparagus and Walnuts

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Name: Ravioli With Sauteed Asparagus and Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 12 oz pkg fresh ravioli; 1 pound of asparagus � snap off the tough ends � chop asp; 1 lemon; 4 tbs butter; 1/2 cup walnut pieces; 4 tbs minced parsley; 12 twists of pepper; 4 tbs grated parmesan plus some to serve at the table.

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INGREDIENTS

2 12 oz pkg fresh ravioli
1 pound of asparagus � snap off the tough ends � chop asp
1 lemon
4 tbs butter
1/2 cup walnut pieces
4 tbs minced parsley
12 twists of pepper
4 tbs grated parmesan plus some to serve at the table.

INSTRUCTIONS

1. Bring a large pot of water to a boil.

2. While waiting for the water to boil, snap off tough white ends on the asparagus and then chop into thirds. Mince parsley, squeeze lemon and measure out walnuts and butter.

3. In a large sauce pan, melt butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with 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.

4. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions ? my package said 3 minutes. Drain when done and add to a bowl.

5.When asparagus is done, remove with a slotted spoon. There will be some browned butter left in the bottom of the pan. Add asparagus to the bowl of ravioli.

6. Add lemon juice and 6 twists of black pepper to the pan with the remaining browned butter and bring to a boil and stir for 30 seconds. Pour the butter lemon sauce over cooked ravioli and asparagus. There will not be a lot of sauce - you just want enough to lightly coat the ravioli.

7. Add walnuts, parsley and parmesan cheese - toss gently to combine.

NOTES

A quick and easy ravioli dish with saut�ed asparagus and walnuts in a light, easy butter lemon sauce.

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Ravioli With Sauteed Asparagus and Walnuts

2 12 oz pkg fresh ravioli
1 pound of asparagus � snap off the tough ends � chop asp
1 lemon
4 tbs butter
1/2 cup walnut pieces
4 tbs minced parsley
12 twists of pepper
4 tbs grated parmesan plus some to serve at the table.

1. Bring a large pot of water to a boil.

2. While waiting for the water to boil, snap off tough white ends on the asparagus and then chop into thirds. Mince parsley, squeeze    lemon and measure out walnuts and butter.

4. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions ? my package said 3 minutes. Drain when done and add to a bowl.

5.When asparagus is done, remove with a slotted spoon. There will be some browned butter left in the bottom of the pan. Add asparagus to the bowl of ravioli.

7. Add walnuts, parsley and parmesan cheese - toss gently to combine.

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Nutrition

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Serving Size: 1 Serving (171g)
Recipe Makes: 2 Servings

Calories: 202
Calories from Fat: 183 (91%)

Amt Per Serving		% DV

	Total Fat 20.3g	27 %
	Saturated Fat 7.8g	39 %
	Monounsaturated Fat 5.2g
	Polyunsanturated Fat 5.6g
Cholesterol 30.5mg		9 %
Sodium 90.1mg		3 %
Potassium 179.9mg		5 %
Total Carbohydrate 5.2g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 2.4g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 202

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