Pantry Dinner: Lemony Ravioli and Asparagus
Servings: 3 servings
Ingredients
- One package fresh raviolis or other filled pasta cooked according to the package directions
- One bunch asparagus trimmed and cut into 2 inch pieces
- 1 medium onion peeled and cut into petals
- 2 tablespoons olive oil
- pinch red pepper flakes
- zest and juice of one large lemon use more than one if the lemons are small, you want about a 1/4 cup of juice
- grated parmesan cheese
- salt and pepper to taste
- 1 cup pasta water reserved
Instructions
- Prep the asparagus and onions before setting the water to boil for the ravioli. Add salt to the water for flavoring.
- In your largest skillet, heat the olive oil and red pepper flakes.
- Saute the onions until they soften and change color about 10 minutes.
- Reduce the heat and add the asparagus to the onions and stir to coat in the oil. Saute until crisp tender, about 5 minutes, add a little water from the pasta if needed to prevent sticking.
- Meanwhile, cook the ravioli as directed when the water comes to a boil.
- Reduce the heat on the asparagus and add a couple tablespoons of parmesan cheese, the lemon juice and zest. Stir to coat.
- Transfer the ravioli to the skillet using a slotted spoon.
- Gently combine the ravioli with the asparagus and sauce. Add more pasta water if needed.
- Transfer to a platter, season as desired and garnish with more cheese.