Buttery asapargus ravioli

Name: Buttery asapargus ravioli
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 100 g Essential Unsalted Butter; 200 g asparagus tips, sliced on the diagonal into 3cm pieces; 1 unwaxed lemon, zest and juice; 250 g Dell'Ugo Asparagus and Mozzarella Ravioli; 20 g pack dill, fronds picked; 50 g Essential Parmigiano Reggiano, shaved or grated, to serve (optional)

An elegant supper that’s ready in the time it takes to cook the pasta.

4 out of 5 stars(7) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook5 mins
Total time10 mins

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100g Essential Unsalted Butter
200g asparagus tips, sliced on the diagonal into 3cm pieces
1 unwaxed lemon, zest and juice
2 x 250g Dell'Ugo Asparagus and Mozzarella Ravioli
½ x 20g pack dill, fronds picked
50g Essential Parmigiano Reggiano, shaved or grated, to serve (optional)

Bring a large saucepan of salted water to the boil. Set a separate large frying pan over a medium heat and add the butter. As soon as the butter starts to foam, add the asparagus tips and lemon zest to the pan. At the same time, add the ravioli to the pan of boiling water. Cook both for 3 minutes, stirring the asparagus occasionally.
Using a slotted spoon, scoop the ravioli from the water and add to the frying pan with the asparagus. Season, adding the lemon juice and turning the ravioli gently in the butter for an extra minute or so, then take off the heat.
Serve immediately with the dill scattered over and some grated or shaved cheese over the top, if liked.