Best 7 Asparagus Ravioli In Parmesan Sauce Recipes

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Indulge in the culinary delight of asparagus ravioli enveloped in a rich and creamy Parmesan sauce, a dish that tantalizes the taste buds with every bite. Experience the harmonious blend of flavors as the delicate asparagus filling, nestled within tender pasta pockets, meets the umami-rich Parmesan sauce, creating a symphony of textures and tastes. This article presents a collection of asparagus ravioli recipes, each offering a unique twist on this classic dish. From the simplicity of a classic Parmesan sauce to the vibrant flavors of a sun-dried tomato pesto sauce, these recipes cater to a range of palates and preferences. Embark on a culinary journey as we explore the art of crafting this delectable dish, unraveling the secrets of perfect pasta, flavorful fillings, and tantalizing sauces, transforming ordinary ingredients into an extraordinary culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

RAVIOLI WITH TOMATOES ASPARAGUS GARLIC AND HERBS



Ravioli with Tomatoes Asparagus Garlic and Herbs image

Four cheese ravioli is paired with fresh sautéed veggies and everything is coated with a buttery garlic herb sauce, balsamic vinegar and parmesan. And for a special touch walnuts are added for a nice crunch and toasted flavor. Such a delicious dinner!

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 12

1 (20 oz) pkg. refrigerated four cheese ravioli
2 Tbsp olive oil
2 Tbsp butter
1 lb thin asparagus, (woody ends trimmed, chopped into 2-inch pieces)
1 (10.5 oz) pkg. grape tomatoes, (halved)
3 garlic cloves, (minced (1 Tbsp))
1 Tbsp balsamic vinegar
2/3 cup Fisher Walnuts, (chopped and toasted)
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
Salt and pepper
1/3 cup shredded parmesan cheese

Steps:

  • Cook ravioli in boiling water according to package instructions.
  • Meanwhile heat olive oil and melt butter in a large skillet over medium-high heat.
  • Add asparagus to skillet and saute until tender, about 4 minutes.
  • Add tomatoes and garlic and saute about 1 longer, then toss in balsamic vinegar.
  • Drain water from pasta once cooked through then pour into a large serving bowl.
  • Add asparagus mixture to serving bowl along with walnuts, basil and parsley. Season with salt and pepper to taste and toss.
  • Sprinkle in parmesan and serve warm.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 525 kcal, Carbohydrate 46 g, Protein 12 g, Fat 29 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 712 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

ROASTED ASPARAGUS WITH PARMESAN CREAM SAUCE



Roasted Asparagus with Parmesan Cream Sauce image

This easy side dish has loads of Parmesan flavor, yet it tastes light enough to not overpower the asparagus. The sauce comes together in minutes while the asparagus roasts in the oven. Quick enough for a busy weeknight meal. Use freshly shredded Parmesan cheese, as the bagged variety doesn't melt well.

Provided by France C

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 6

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
2 tablespoons flour
1 cup low-fat milk
¾ cup freshly grated Parmesan cheese
salt and freshly cracked black pepper to taste
1 pinch lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place asparagus on the baking sheet and season with salt and black pepper. Drizzle with olive oil and lightly toss to coat evenly.
  • Roast in the preheated oven until asparagus is tender-crisp, about 10 minutes for thin asparagus, or 14 minutes for large asparagus.
  • Meanwhile, melt butter in a saucepan over medium heat. Add garlic and stir for 1 to 2 minutes until softened, taking care not to burn garlic. Sprinkle flour onto butter and cook, whisking constantly until mixture is golden and thick, 1 to 2 minutes. Slowly whisk in milk and bring to a light boil until sauce starts to thicken, 2 to 3 minutes.
  • Sprinkle in Parmesan cheese and continue whisking until smooth. Season with salt and pepper. Remove from heat - sauce will further thicken.
  • Place asparagus on a serving platter and drizzle with cheese sauce. Garnish with lemon zest and serve immediately.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 7.5 g, Cholesterol 20.6 mg, Fat 9.5 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 4.8 g, Sodium 254.9 mg, Sugar 1.5 g

RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE



RAVIOLI + ASPARAGUS IN A LEMON-BROWN BUTTER SAUCE image

I found this recipe along with photo from the web site - Kelly's Ambitious Kitchen. I love ravioli! I usually buy the frozen kind and just heat up with a normal meat sauce but I wanted to try something new. I am glad to share this recipe with you all. Enjoy!

Provided by Eileen Hineline

Categories     Pasta

Time 30m

Number Of Ingredients 8

8oz package of fresh raviol(goat cheese + sundried tomato, four cheese, spinach + ricotta. flavor choices}
½ pound of asparagus, tough ends chopped + cut into 1 inch pieces
1 lemon, juiced
3 tablespoons unsalted butter
3 tablespoons unsalted butter
2 tablespoons parsley, minced
2 tablespoons grated parmesan
fresh ground pepper, to taste

Steps:

  • 1. bring a large pot of water to a boil.
  • 2. while waiting for the water to boil, measure + cut your ingredients to have everything ready! in a large skillet, melt the butter over medium heat until frothy.
  • 3. add chopped asparagus to the pan, stir slightly to coat asparagus with butter + cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp + not get soggy!}
  • 4. while the asparagus is cooking, add the ravioli to the boiling water + cook according to the package instructions. drain the ravioli when done + add to a bowl.
  • 5. when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. add asparagus to the bowl of ravioli.
  • 6. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 7. add the lemon juice + black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute. then pour the lemon-brown butter over the ravioli mix. add walnuts, parsley + parmesan cheese to the bowl + toss gently to combine.
  • 8. NUTRITION INFORMATION. Serving size: ½ the recipe Calories: 386 Fat: 31 Carbohydrates: 20 Sodium: 7353 Protein: 11
  • 9. *** You can add sliced mushrooms to this recipe too.

PARMESAN ROASTED ASPARAGUS



Parmesan Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

PASTA WITH ASPARAGUS-LEMON SAUCE



Pasta with Asparagus-Lemon Sauce image

Provided by Faith Heller Willinger

Categories     Citrus     Pasta     Quick & Easy     Parmesan     Asparagus     Spring     Gourmet

Yield Serves 4

Number Of Ingredients 5

1 lb fresh asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb penne or pasta of choice
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
  • Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  • Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
  • Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  • Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
  • Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
  • Serve immediately.

ASPARAGUS RAVIOLI WITH PANCETTA AND PINE NUTS



Asparagus Ravioli with Pancetta and Pine Nuts image

Ravioli tossed with asparagus, Parmesan cheese, pine nuts and pancetta creates a delicious meal. The lemon juice and olive oil drizzle provide a light, fresh taste.

Number Of Ingredients 10

1 package BUITONI Refrigerated Three Cheese Asparagus Ravioli (18 oz.)
2 cups 2-inch asparagus tip pieces
2 to 4 ounces diced pancetta (about 1/2 to 1 cup)
4 cloves garlic, finely chopped
1/2 cup fresh lemon juice
1/4 cup good quality extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
1/3 cup toasted pine nuts

Steps:

  • PREPARE pasta according to package directions, adding asparagus during last 3 minutes of cooking time. Drain and place in large serving bowl.
  • HEAT large skillet over medium-high heat; add pancetta. Cook, stirring occasionally, for 3 to 5 minutes or until crisp. Add garlic; cook for 30 seconds or until fragrant. Add to pasta.
  • COMBINE lemon juice, olive oil, salt and pepper in small bowl; drizzle over pasta. Toss to coat. Sprinkle with cheese and pine nuts.

Tips:

  • To ensure your ravioli has a tender texture, make sure not to overcook the pasta sheets.
  • For the smoothest, most velvety parmesan sauce, use freshly grated parmesan cheese.
  • If you don't have a ravioli maker, you can use a rolling pin and a sharp knife to cut the pasta sheets into squares.
  • Feel free to experiment with different fillings for your ravioli, such as ricotta cheese, spinach, or mushrooms.
  • For a crispy topping, sprinkle some panko breadcrumbs on top of the ravioli before baking.

Conclusion:

This asparagus ravioli in parmesan sauce is a delightful dish that is perfect for any occasion. The delicate flavor of the asparagus pairs perfectly with the rich, creamy parmesan sauce. Whether you're serving it as an appetizer or a main course, this dish is sure to impress your guests. So next time you're looking for a special recipe to try, give this asparagus ravioli in parmesan sauce a try.

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