Tuscan Lemon Ravioli with Asparagus and Blistered Cherry Tomatoes

I love these type dishes! I must admit I took recipes I saw on the internet and added my own flair. The results were AMAZING if I do say so myself!
The sauce in this recipe makes your mouth SING! Fresh ravioli with a light sauce and delicious vegetables. 



HOW DID I MAKE THIS DELICIOUS DISH? 


Take a stockpot and boil a generous amount of water. Cook the fresh ravioli according to package directions. 

Meanwhile on a medium high heat add the olive oil and butter to a saute pan. add asparagus. Cook until crisp tender (about 4 minutes). Don’t worry if it looks too raw, it will keep cooking when more ingredients are added. 

Then add the halved cherry tomatoes and garlic and cook for a minute.

Add the white wine and reduce to half (about 10 minutes).  Add the lemon slices and lemon juice and capers. Cook another 5 minutes or so. 

Add in more butter, the fresh parsley and fresh basil. 



This makes a light slight tomato sauce that has hints of tartness from the lemon, bitterness from the capers, and delicious reduced wine flavor. Your mouth doesn’t know what to do. BUT LOVE IT! Trust me. If this recipe is your thing TRY IT! You’ll love it! 


This is definitely a dish I will be making often! I’m not really a tomato sauce on pasta kind of girl. This recipe is perfect. The asparagus I made this with was rather small. I prefer to use thicker asparagus and just the tips, but there’s always a next time. 

This is the kind of dish, if I got in a restaurant, I would have to keep going back for and thinking about all week!



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Tuscan Lemon Ravioli with Asparagus and Blistered Cherry Tomatoes


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  • Author: Afoodieaffair

Ingredients

Scale

20 oz. fresh ravioli (I used Buitoni 4 cheese)
2 Tbsp olive oil
2 Tbsp butter
1 lb asparagus, cut into 2 inch lengths
10 oz. grape tomatoes, halved
2/3 cup white wine
3 slices lemon
Juice from remaining lemon
2 Tbsp capers, drained
3 Tbsp butter
2 Tbsp fresh parsley, chopped
1/4 cup fresh basil, chopped


Instructions

Cook ravioli according to package directions. 

Meanwhile, heat olive oil and butter on medium high heat in a saute pan. 

Add asparagus and cook for about 4 minutes, until crisp tender. 

Add in halved cherry tomatoes and garlic. Cook about 1 minute. 

Add the white wine and reduce to half (about 10 minutes).  Add the lemon slices and lemon juice and capers. 

Add in more butter, the fresh parsley and fresh basil. 

 

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