In My Kitchen: Lemon Butter Ravioli with Asparagus and Parmesan

This weeknight dish is super-simple to put together but tastes like it costs $45 at a high-end Italian restaurant. A simple lemon butter sauce speaks for itself!

You’ll need:

  • 20 oz cheese ravioli
  • 6 tablespoons unsalted butter
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 6 garlic cloves, minced
  • 1.5 pounds asparagus, chopped
  • Zest of 1 lemon


  1. Bring a large pot of salted water to a boil. Cook ravioli until al dente. Drain and set aside.
  2. Steam asparagus for 3-4 minutes in a microwave, just until slightly cooked.
  3. Heat butter in a large skillet over low heat. Stir until melted. Add garlic and cook until fragrant, about 1 minute.
  4. Stir in salt, pepper, thyme and lemon juice. Stir for 30 seconds. Add asparagus and cook until it reaches the desired “crunchiness,” and is infused with the lemon butter sauce.
  5. Turn off the heat. Stir in Parmesan. Add ravioli, toss to combine.
  6. Top with lemon zest and freshly ground black pepper. Serve and enjoy!

Source: Adapted from a recipe by Serving Dumplings

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