So, it’s really been awhile since I have posted. Our lives have been going through some fairly big changes, and I’m teaching more classes, and even some other formats. I also really wanted to work on formatting my site to be prettier, more professional looking. I haven’t gotten around to it yet, but soon, hopefully!
I made this little dish after I taught my Monday yin yoga class; its one of those recipes that comes together pretty quickly, is vegetarian (depending on the ravioli you choose) and is absolutely delicious! I like to pair it with the Tuscan Kale Salad from the True Foods cookbook, which has a lemon vinaigrette that compliments the light lemony flavor of the glaze. I like to use butternut squash ravioli because the squash lends a sweetness to the dish that goes well with the savory butter and tangy lemon. It really hits all the taste buds.
Ravioli with Asparagus & Walnuts in a Lemon Butter Glaze
8 ounces fresh ravioli (I recommend butternut squash)
1/2 pound Asparagus, trimmed and cut into thirds
Juice of 1/2 lemon
2 Tablespoons butter
1/4 cup Walnuts, pieces
Salt and pepper to taste
- Prepare ravioli as per package directions
- While ravioli is cooking, over medium heat, melt the butter in large saute pan until just frothy, add asparagus, (asparagus should be slightly wet after rinsing), turn to coat, place lid on pan and allow the asparagus to cook until tender-crisp (3-5 minutes); remove from pan with a slotted spoon.
- Add lemon juice to pan, a little salt and pepper and allow to boil for 10-30 seconds. Add cooked ravioli to pan, and gently toss to coat. Add asparagus, and walnuts, gently tossing again.
- Serve immediately topped with freshly grated parmesan cheese.
Calories: 414 Carbohydrates: 50g (sugar 6g, fiber 6g) Fat: 20g Protein: 14g