Cheese Ravioli with Lemon Butter Sauce & Roasted Asparagus
- Celentano Large Round Cheese Ravioli
- 1 cup frozen peas, thawed
- 1 pound asparagus
- ½ cup unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- ¾ cup shredded Parmesan
- Olive Oil
- Salt and black pepper, to taste
Preheat oven to 400°F. Arrange asparagus in a single layer on an aluminum foil lined baking sheet. Drizzle lightly with olive oil and season with salt & pepper. Toss to coat. Roast in oven for 20-25 minutes, until asparagus is tender but still crisp. Chop roasted asparagus into bite-size pieces.
Heat butter over medium heat in a medium skillet. Add shallot and cook, stirring occasionally, until softened, about 3-4 minutes. Add garlic and cook, stirring occasionally, for 1 minute. Zest lemon and add, along with juice of the lemon, to skillet. Season with salt and cook for 2-3 minutes. Remove from heat and strain through a fine mesh sieve. Discard solids and return lemon butter sauce to skillet. Stir in ½ cup of the shredded parmesan cheese.
Meanwhile, Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions.
Drain ravioli and add to skillet with lemon butter sauce, along with peas and roasted asparagus. Toss to coat.
Divide between 4 bowls and top with remaining parmesan cheese and basil.