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Asparagus Ravioli

Lemon Asparagus Ravioli

If you're feeling like some spring flavor, this ravioli loaded with asparagus and lemon hits the spot.
Course Pasta
Cuisine Italian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 25 ravioli
Calories 160kcal
Author Ryan Beck


Lemon Asparagus Ravioli

  • 1 lb asparagus, ends trimmed
  • 1 cup fresh basil
  • 1 cup whole milk ricotta cheese
  • 3/4 cup freshly grated parmesan cheese
  • 1/4 cup toasted walnuts
  • juice and zest of 2 lemons
  • pinch of kosher salt and pepper
  • 1/2 - 3/4 cup Panko breadcrumbs (if necessary)
  • 50-60 wonton wrappers

White Wine Butter Sauce

  • 4 tbsp unsalted butter
  • 2 tbsp chives, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 cup low-sodium chicken stock
  • 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
  • pinch of crushed red pepper



  • Bring a large pot of water to boil. Add pinch of salt and 3/4 lb asparagus and cook for 1-2 minutes, until bright green and just tender. Rinse under cold water to stop cooking process.
  • In a food processor, add the 3/4 lb cooked asparagus, basil, ricotta, Parmesan, walnuts, lemon juice, lemon zest, salt and pepper. Pulse until combined and smooth. If too watery, add breadcrumbs in 1/4 cup amounts and pulse until mixture is thickened. (We had to do this and used about 3/4 cup breadcrumbs)
  • To make the ravioli, lay out wonton wrappers and spoon 1 tbsp of filling in each. Brush the sides with some water and then lay another wonton wrapper on top. Press down to seal and let the air out. Seal completely with a fork. Keep the ravioli covered with a damp towel so they don't dry out.
  • Bring a large pot of salted water to boil. Add ravioli in batches and cook for 1-2 minutes or until they float. (Wait until your sauce is ready to do this!) Serve the ravioli with the sauce, leftover asparagus and some Parmesan cheese.

White Wine Butter Sauce

  • In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook for about 30 seconds, or until fragrant. Pour in chicken stock and wine and bring to a boil. Season with salt, pepper and crushed red pepper. Cook for 5 minutes until the sauce has reduced slightly.


  • Use freshly grated Parmesan to finish the sauce. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • While store-bought bottles can be quite convenient, they lack in flavor compared to the real thing. It really isn’t that much extra work to freshly squeeze the lemon and you’ll notice a difference in flavor.
  • Use quality dry white wine that you’d be willing to drink. The flavor of the sauce comes from the wine. Sauvignon Blanc or Chardonnay are best.


Serving: 1ravioli | Calories: 160kcal | Carbohydrates: 13g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 21mg | Sodium: 344mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 25.6mg | Calcium: 210mg | Iron: 1.4mg