Buttery asparagus ravioli

Buttery asapargus ravioli

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

3.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

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Ingredients

  • 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)

Method

  1. 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.

  2. 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.

  3. Serve immediately with the dill scattered over and some grated or shaved cheese over the top, if liked.

Cook’s tip

Citrus savvy

Lemons are much easier to juice if they’re at room temperature, so take out of the fridge to warm up at least an hour before using.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,018kJ/ 484kcals

Fat

29g

Saturated Fat

18.1g

Carbohydrates

36g

Sugars

2.6g

Fibre

3.9g

Protein

16g

Salt

1.3g

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