Cheese Ravioli with Lemon Butter Sauce & Roasted Asparagus - Rosina Celentano Recipe
Bright, comforting, and springy: toss Celentano Cheese Ravioli with roasted asparagus, peas, and a silky lemon-butter sauce, then finish with Parmesan for an ea
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Oven
- Aluminum foil
- Baking sheet
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Tongs
- Mixing bowl
Ingredients
- 1 bag Celentano Large Round Cheese Ravioli
- 1 cup frozen peas, thawed
- 1 lb. asparagus
- 1/2 cup unsalted butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 3/4 cup shredded Parmesan
- Olive oil, for drizzling
- Salt
- black pepper
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