Ravioli with Sautéed Asparagus, Walnuts & Lemon Butter Sauce

One of the first recipes I tried last year when I decided to learn how to cook, which is now a classic I make at least once a month! It’s ready in 15 min (preparation & cooking time!) and it’s special enough your guests will be impressed…

Ravioli with Sautéed Asparagus, Walnuts & Lemon Butter Sauce - The Beginner's Cookbook Recipe
Ravioli with Sautéed Asparagus, Walnuts & Lemon Butter Sauce – The Beginner’s Cookbook Recipe

What you need:

  • A pan with a lid
  • A pot & a colander for the ravioli
  • A knife and a chopping board

Ingredients for 2 persons:

  • 250 gr of fresh Ravioli (I used Spinach & Ricotta)
  • 200 gr asparagus (about 15-20 spears)
  • Half a lemon
  • Butter
  • A handful of walnuts
  • Fresh ground black pepper
  • 2 tablespoons of parsley
  • 4 tablespoons of grated parmesan

Before you Start:

  • Remove the hard piece of the asparagus & cut them into pieces (cut in 2 to 4 depending on the size)
  • Squeeze half of the lemon
  • Roughly chop the walnuts
  • Mince the parsley (not sure how to? Check this video)
  • Grate the cheese if needed

Ready to go?

  • Boil the water for the ravioli
  • Asparagus:
    • Melt some butter in the pan and add the chopped asparagus.
    • Slightly coat asparagus with butter
    • Cook on medium heat for 5 minutes with the lid on
  • Add the fresh Ravioli to the boiling water and follow cooking instructions (usually the cooking time is really short like 3 minutes)
  • When the asparagus are cooked, put them aside
  • In the same pan, add the lemon juice with the remaining browned butter. Bring to boil and stir for 30 seconds.
  • Then add the ravioli to the mix in the pan and coat them
  • Add walnuts, black pepper, parsley and the parmesan cheese
  • Mix gently, and… BON APPÉTIT !


There is a lot of Ravioli with Sautéed Asparagus & Walnuts recipes on the Internet. This one is largely inspired by Green Valley Kitchen as I find the lemon juice adds a nice twist to it, but there is also this one on Women’s Day Magazine which is also nice with garlic.


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