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.