Ricotta Lemon Ravioli with Walnuts and Asparagus
This recipe is time-consuming, but you can easily take a short cut by buying and using store-bought ravioli and following the rest of the recipe.
Keywords
- dinner
- lunch
- main
- weeknight meals
- easy
- recipe
- ricotta lemon ravioli with walnuts and asparagus
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Cooking tools:
- Pasta machine
- Ravioli mold
- Rolling pin
- Microplane
- Mixing bowl
- Pot
- Saute pan
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Plastic wrap
- Stove
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/4 cup hot water
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 2 packed tablespoons basil, chopped
- 1 teaspoon lemon zest
- 1/2 cup Parmesan cheese, grated
- 3/4 cup ricotta cheese
- 1/2 pound asparagus
- 2-4 tablespoons fresh lemon juice (from 1 lemon)
- 3 tablespoons unsalted butter
- 1/4 cup walnut pieces
- 4 tablespoons parsley, minced
- Salt
- pepper
- 2-4 tablespoons Parmesan, grated (plus more for serving)
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