Cheese Ravioli with Brown Butter, Walnuts and Asparagus
A fast, delicious and well balanced meal
Servings: 4 people
- 1 large bag of frozen large cheese ravioli
- 1 bundle of asparagus
- 1 cup of toasted walnuts
- 1/2 stick of butter
- Parmesan cheese grated about 1/4 cup or to taste
- 4 tbsp olive oil
Fill a large pasta pot with water and bring to a boil.
While you are waiting for the water to boil, clean your asparagus and trim off the thick rubbery ends and discard.
Now, fill a large saute pan with water, add your asparagus and bring to a boil. You want to blanch your asparagus. Boil your asparagus for 3-4 minutes then drain and rinse under cold water to stop the cooking and then set aside.
In the same saute pan, dry it out then over medium heat add your walnuts and lightly toast them for about 4 minutes turning frequently.
Remove the walnuts from the saute pan and set aside.
Now add your stick of butter to the saute pan which is still very hot and let it melt over medium heat. Once the butter is melted let it continue to cook on low heat until it starts to get foamy and turn a light brown color (about 5 minutes) then turn the heat to lowest setting and add your asparagus into the pan to warm.
Once your pasta water comes to a boil add your ravioli and stir well but gently so they do not stick to each other. Cook your ravioli according to the instructions on the package, about 4 minutes.
When cooked, drain the ravioli and add it to your saute pan with the butter and asparagus. Add your olive oil and toss well. Now add in your walnuts and gently toss it all together. Season with salt and pepper to taste.
Plate your ravioli in individual dishes and top with a good sprinkling of Parmesan and enjoy!!