RAVIOLI WITH saute ASPARAGUS AND WALNUTS

I love an {easy|a straightforward} and quick food dish and this cappelletti with saute asparagus and walnuts is strictly that – easy to place along and you'll have dinner on the table in quarter-hour.

Fresh store bought cappelletti is stewed so tossed with asparagus that has been saute in an exceedingly easy butter and lemon sauce.

A little little bit of grated Parmesan, minced parsley and firm walnuts square measure additional at the top – simply provides it a toss and you’re done.

This is a simple cappelletti dish with saute asparagus and walnuts tossed in an exceedingly light-weight and flavourous butter lemon sauce. a fast and delicious dinner that solely takes quarter-hour to create.

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INGREDIENTS

1 – eight oz package of contemporary cappelletti – I used merchandiser Joes chevre and sun dried tomato cappelletti
½ pound of asparagus – break the robust ends – chop asparagus into thirds or smaller.
1 [*fr1] lemon
2 tbs butter
¼ cup walnut items
2 tbs minced parsley
6 twists of pepper
2 tbs grated Parmesan and some to serve at the table.

INSTRUCTIONS

1. Bring an outsized pot of water to a boil.
2. While looking ahead to the water to boil, chop your asparagus into thirds (snap off robust white ends and discard). Mince parsley, squeeze lemon and determine walnuts and butter.
3. In a massive sauce pan, soften a pair of tbs of butter over medium heat till frothy. Add shredded asparagus to the pan, stir slightly to coat asparagus with butter and canopy with the pan with a lid. The asparagus ought to be slightly damp once adding it to the pan. The pan ought to solely get on medium heat therefore you don’t burn the butter or the asparagus. Cook for four to five minutes – counting on thickness of asparagus.
4. While asparagus is cookery, add cappelletti to boiling water and cook as per the package directions – my package aforesaid four minutes. Drain once done and augment a bowl.
5. When asparagus is completed, take away asparagus with a slotted spoon. there'll be some brunette butter left within the bottom of the pan. Add asparagus to the bowl of cappelletti.
6. Add juice and vi twists of black pepper to the pan with the remaining brunette butter and convey to a boil and stir for thirty seconds. Pour the butter lemon sauce over stewed cappelletti and asparagus. there'll not be loads of sauce – you only need enough to gently coat the cappelletti.
7. Add walnuts, parsley and a couple of tbs Parmesan cheese – toss gently to mix.

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