Happy Easter to all who celebrate! I had Easter dinner with my family last night. I can’t believe my spring break is over and I go back to work tomorrow. The week went by so quick!
Today, I’m sharing a dish that I’ve been making for about two years. It’s so good! I use this recipe that I found via Pinterest and I pretty much stick to the recipe and adjust according to how much ravioli I’m making. I usually add a little more butter and a little less lemon because I don’t want it to be too sour.
For this recipe you’ll need:
First, start boiling your water for your ravioli and cook according to package instructions. Start melting the butter in a sauté pan until it gets frothy. Add in the asparagus that’s been chopped into halves or thirds depending on the size. Cover the pan and cook for a few minutes so the asparagus cooks but it or the butter don’t burn.
Take the asparagus off the heat and add in the lemon juice and black pepper. Combine it with the ravioli and add in the chopped walnuts and parsley. And that’s it!
So easy to make and it’s so good!