This ravioli with asparagus and mushrooms is a dinnertime hero thanks to a smart shortcut. All you need is 20 minutes and dinner is served.
A package of fresh pasta is a powerful thing.
It can fight off pizza/take-out/fast food attacks.
It’s versatile.
It’s so not high maintenance.
It’s fast and easy. In a good way.
It’s a dinnertime hero.
The only catch? You have to keep it stocked in your fridge. The reward? You get to make this delicious 20-minute, lemony and lightly buttery ravioli with asparagus and mushrooms – it’s the perfect dish for those nights when the delivery menus are calling your name.
Ravioli, lemon, butter, asparagus, mushrooms. Take that, take-out temptation!
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PrintRavioli with Asparagus and Mushrooms
Cheese ravioli, asparagus, and mushrooms tossed together in a lightly buttery lemon sauce. It takes only 20 minutes to make, which is perfect for those busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2
- Category: Main Course
Ingredients
- 9 ounce package fresh cheese ravioli
- 2 tablespoons butter
- 2 cups sliced mushrooms (cremini or baby bellas work well)
- 1 tablespoon olive oil
- 5 ounces fresh asparagus
- Juice from 1 lemon
- 1 tablespoon fresh parsley, roughly chopped
- 1/2 cup parmesan cheese, grated
- 1/4 teaspoon fresh ground black pepper
Instructions
- Bring a pot of water to a boil over high heat. While you are waiting for it to boil prep the asparagus by breaking off the woody ends (bend the spear and it should naturally break where it needs to). Chop the parsley and grate the cheese.
- Once the water is boiling add the pasta add cook according to package directions (for fresh pasta it should only take about 7 minutes).
- While the pasta is boiling, melt the butter in a large pan over medium heat. Add the mushrooms and toss them around. Let them cook for just a couple of minutes until the start to brown. Add the asparagus and the olive oil to the pan and toss everything around. Cook it all together, tossing frequently, until the asparagus is tender.
- Once the pasta is cooked, transfer it (using a spider or large slotted spoon) from the pot to the pan. Squeeze the lemon juice over everything in the pan and give it all a good toss to ensure it’s coated. Sprinkle in the parsley and toss again. Add the parmesan cheese to the pan and give everything another good toss. Sprinkle the pepper over the top and serve.
Oh my goodness, or OMG! This looks wonderful and can’t wait to give it a try. Will stock my frig the next time I shop. This looks healthy, yummy and easy on a busy week day evening. Can’t wait to try it.
★★★★★
This was great! Will become a monthly meal in the rotation of planned meals. Thank you so much.
I’m so glad you enjoyed it, Lorna – thanks for letting me know!
I love how this delicious meal that comes together no practically no time. Great combination of flavors!
Wonderful, two of my favourite things… Mushrooms and asparagus and as I am fond of making my own pasta I’ll definitely give this a go 🙂
Fantastic job with this ravioli; love the flavor profile that you’ve created.
★★★★★
I tried this recipe this evening… I don’t think I’ll ever put pasta sauce on ravioli again,, This was incredible.
★★★★★
Thanks for letting me know, Terry! So glad you enjoyed it 🙂
I love your recipes April! This one looks so delicious! I’ll be trying it out soon!
Thanks so much, Diane!
Sometimes quick meals are the best and fresh pasta is perfect for that! This recipe looks delicious!
I love those fresh pasta packs – make things so easy for dinner!