Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter
Want a quick and easy upgrade to your standard weeknight cooking? Boom. Spring Ravioli with Roasted Asparagus, Peas, and Lemon Butter!
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Microplane
- Tongs
- Wooden spoon
- Measuring cup
- Mixing bowl
- Plate
- Serving platter
Ingredients
- 1 package store-bought cheese ravioli
- 1 cup frozen peas, thawed
- 1 bunch (approximately 1 pound) asparagus
- Olive oil
- Kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 3/4 cup shredded Parmigiano Reggiano cheese
- Basil, for garnish
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