Ravioli with Sautéed Asparagus and Walnuts

A quick and easy ravioli dish with sautéed asparagus and walnuts in a light, easy butter lemon sauce.

1 – 8 oz package of fresh ravioli – I used Trader Joe’s goat cheese and sun dried tomato ravioli
½ pound of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
1 half lemon
2 tbs butter
¼ cup walnut pieces
2 tbs minced parsley
6 twists of pepper
2 tbs grated parmesan plus some to serve at the table.

View the full recipe at Green Valley Kitchen →