Butternut Squash Ravioli with Asparagus and Almonds
This is a quick and easy recipe with so much flavor that you will want to make this a regular weeknight dinner.
Ingredients
8 oz package of butternut squash ravioli
1/2 lb asparagus
1/2 lemon
2 Tablespoons butter
1/4 cup almond slices
1/2 teaspoon pepper
1 teaspoon salt
2 Tablespoons dried parsley
2 Tablespoons parmigiano reggiano
Directions
Bring a large stockpot of water to a boil and add salt. Once boiling, pour in ravioli and cook 4-5 minutes.
While the water is on the stovetop, cut the tough bottom ends from the asparagus and chop into thirds. Melt 2 Tablespoons butter in a large saute pan and add the asparagus. Cover pan with a lid and cook for 5 minutes, stirring occassionally.
Once ravioli is done, drain and set aside.
When the asparagus is bright green and tender, add juice from 1/2 the lemon and pepper. Saute for 1 minute, stirring constantly.
To serve, add ravioli to the plate and top with asparagus, almond slices, parsley and parmigiano reggiano.