Ingredients

The following ingredients have 2 Servings
  • One 9 ounce package chilled fresh ravioli
  • One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well!
  • 2 tablespoons sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallot
  • 2 cloves garlic, minced
  • 6 tablespoons cold butter, cut into cubes
  • 3/4 cup white wine
  • 2 tablespoons fresh chopped thyme, plus more for garnish
  • Shaved or grated parmesan cheese for garnish

Instruction

  • Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
  • Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and garlic and stir until soft, 2-3 minutes.
  • Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
  • While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
  • When all the butter is melted, stir in the chopped thyme.
  • Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!