Lemon Ricotta Ravioli and Asparagus

Lemon Ricotta Ravioli with asparagus

Savor the fresh flavors of spring with this quick weeknight dinner! We paired Cucina Fresca's zesty lemon and ricotta ravioli with crisp, tender asparagus and tossed it in a creamy sauce. 

What you need

Lemon and asparagus ravioli


Bring a large pot of salted water to a boil. When the water is at a simmer, heat the olive oil over medium heat in a high-sided pan until shimmering. Add cut asparagus to pan with oil, and sauté until lightly browned, stirring occasionally. As the asparagus cooks, add ravioli to water, and cook for the minimum amount of time (three minutes).

Turn the heat to medium-low and add the butter to the asparagus as the ravioli finishes cooking. Using a slotted spoon, transfer the ravioli to the pan with the asparagus, and add the lemon zest and stir. Pour in the heavy whipping cream and continue stirring on medium-low heat until the cream has thickened and coats the asparagus and ravioli.