Friends, this recipe might be my favorite new fast and easy meal! I usually have time to take some prep pictures while cooking a recipe. When I was making this lemon butter asparagus ravioli recipe for the blog, I ran out of time because it cooks so quickly!
It is seriously simple, and absolutely delicious! Boil ravioli, chop asparagus and garlic, squeeze lemon, and melt butter. That’s it!
The butter is rich and creamy, and the lemon is bright and fresh – they make a perfect sauce along with some garlic for depth of flavor. Frozen or fresh ravioli make it simple, and asparagus adds some seasonal produce. What else could you want?
Variations to the Lemon Butter Asparagus Ravioli recipe:
- To make a lighter portion, use less ravioli and cut back on the butter.
- I used cheese ravioli, but mushroom ravioli would be another great option that would add even more veggies!
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Swap in shallots for garlic, if you prefer.
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If using salted butter, you probably don’t need to add any additional salt.
Lemon Butter Asparagus Ravioli
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Serves: 2 servings
Ingredients
- 14 oz frozen ravioli
- 2 cups trimmed asparagus spears (1/2 a large bundle), cut to desired size
- 2 TBS butter
- 1 large or 2 small garlic cloves, minced
- Salt and pepper to taste
- 2 TBS fresh squeezed lemon juice (1/2 a large lemon)
Instructions
- Boil ravioli according to package directions. Add asparagus to the pot for the last 2 minutes of boiling. Drain.
- Meanwhile, melt butter in a skillet. Mix in garlic, and salt and pepper to taste. Saute 1 minute or until the garlic is fragrant. Remove from heat and mix in cooked ravioli, asparagus, and lemon juice. Toss to combine and serve.
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