Ravioli With Sauteed Asparagus And Walnuts Recipe 465 Recipes

SAUTéED ASPARAGUS, RAVIOLI & WALNUTS

Steps:

• Bring a large pot of water to a boil.
• While waiting for the water to boil, chop the asparagus into thirds. Snap off the bottom of the ends and discard. Mince parsley, squeeze lemon, and measure out walnuts and butter.
• In a large sauté pan with a lid, melt the butter over medium heat until frothy.
• Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. Make sure to not burn the butter or the asparagus.
• Cook for 4 to 5 minutes, depending on thickness of asparagus.
• While asparagus is cooking, add ravioli to boiling water and cook according to the package instructions. Drain when done and add to a bowl. Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high.
• Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
• Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce, just enough to lightly coat the ravioli. Make sure to scrape out the sauté pan.
• Add walnuts, parsley and 2 Tbsp. cheese, and toss gently to combine.

ASPARAGUS WITH WALNUTS

Steps:

• 1. Fill a large bowl halfway with ice cubes and add some cold water. Place a colander squarely inside the ice bath. The colander will keep you from having to pick the asparagus out from amongst the ice cubes in the ice bath.
• 2. Bring a large pot of water to a rolling boil. Add 1 teaspoon salt. Add the asparagus and cook for 1 to 1½ minutes. You want them to be crunchy. If the asparagus are thicker, cook for 1½ to 2 minutes.
• 3. Remove the asparagus from the water using a slotted spoon and transfer them to the colander inside the ice bath. Move them around gently so the ice water penetrates the asparagus and accelerates the cooling process. Vegetables take longer than you think to cool so allow them to sit a few minutes in the ice water. Hold a piece of the asparagus in your hand for a few seconds to assure that it's really cool (even in the center). If the piece still feels warm, allow them to cool longer in the ice bath. Place them on a kitchen towel to drain any excess moisture.
• 4. Heat oil a medium skillet until hot (but not smoking), add the walnuts and season with 1/4 teaspoon salt. They should bubble and fry slightly in the oil. When you can smell the walnuts, add the paprika and cayenne and lower the heat to medium. Cook for about 30 seconds, stirring constantly, and transfer the mixture to a bowl. Set aside.
• 5. Toss the asparagus in the bowl with the walnuts and the oil. Let this mixture sit in the refrigerator for a few hours or a few minutes. When ready to serve, stir in the lemon juice. Serve immediately.

RAVIOLI WITH SAUTéED ASPARAGUS AND WALNUTS

Steps:

• Cook the ravioli according to package directions.
• Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
• Add the asparagus and cook, tossing occasionally, until just tender, about 2 minutes. Serve over the ravioli and sprinkle with the Parmesan.

RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS

Steps:

• 1. Bring a large pot of water to a boil. 2. While waiting for the water to boil, snap off tough white ends on the asparagus and then chop into thirds. Mince parsley, squeeze lemon and measure out walnuts and butter. 3. In a large sauce pan, melt butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don't burn the butter or the asparagus. Cook for 4 to 5 minutes - depending on thickness of asparagus. 4. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions ? my package said 3 minutes. Drain when done and add to a bowl. 5.When asparagus is done, remove with a slotted spoon. There will be some browned butter left in the bottom of the pan. Add asparagus to the bowl of ravioli. 6. Add lemon juice and 6 twists of black pepper to the pan with the remaining browned butter and bring to a boil and stir for 30 seconds. Pour the butter lemon sauce over cooked ravioli and asparagus. There will not be a lot of sauce - you just want enough to lightly coat the ravioli. 7. Add walnuts, parsley and parmesan cheese - toss gently to combine.

RAVIOLI WITH SAUTEED ASPARAGUS AND WALNUTS RECIPE - (4.6/5)

Steps:

• Bring a large pot of water to a boil. While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter. In a large sauce pan, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don't burn the butter or the asparagus. Cook for 4 to 5 minutes - depending on thickness of asparagus. While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions - my package said 4 minutes. Drain when done and add to a bowl. When asparagus is done, remove asparagus with a slotted spoon. There will be some browned butter left in the bottom of the pan. Add asparagus to the bowl of ravioli. Add lemon juice and 6 twists of black pepper to the pan with the remaining browned butter and bring to a boil and stir for 30 seconds. Pour the butter lemon sauce over cooked ravioli and asparagus. There will not be a lot of sauce - you just want enough to lightly coat the ravioli. Add walnuts, parsley and 2 tbs parmesan cheese - toss gently to combine.

BAKED ASPARAGUS WITH TOASTED WALNUTS

Steps:

• To cook asparagus: Preheat oven to 300°F.
• Break off woody stems of asparagus.
• If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip.
• (Pencil-thin spears do no need peeling.) Place in a greased or sprayed 9x13 inch glass baking dish.
• Sprinkle lightly with salt and pepper.
• Dot with margarine.
• Cover with foil and bake for 30 to 35 minutes, or until tender but still crisp.
• (Asparagus may be baked 1 day ahead and reheated in microwave.) To make topping: In a small bowl, whisk together oil, lemon juice, salt and pepper.
• (Topping may be refrigerated overnight. Bring to room temperature before using.)
• Before serving: Spoon topping over asparagus and sprinkle with walnuts.

RAVIOLI WITH TOASTED WALNUTS

Steps:

• Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
• Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
• Add the garlic and cook for 30 seconds. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
• Divide among individual plates and sprinkle with the Parmesan.