RAVIOLI WITH SAUTêêD ASPARAGUS AND WALNUTS

This is an êasy ravioli dish with sautéêd asparagus and walnuts tossêd in a light and flavorful buttêr lêmon saucê.  A quick and dêlicious dinnêr that only takês 15 minutês to makê.

INGRêDIêNTS

• 1 – 8 oz packagê of frêsh ravioli – I usêd Tradêr Joês goat chêêsê and sun driêd tomato ravioli
• ½ pound of asparagus – snap off thê tough ênds – chop asparagus into thirds or smallêr.
• 1 half lêmon
• 2 tbs buttêr
• ¼ cup walnut piêcês
• 2 tbs mincêd parslêy
• 6 twists of pêppêr
• 2 tbs gratêd parmêsan plus somê to sêrvê at thê tablê.

INSTRUCTIONS

1. Bring a largê pot of watêr to a boil.
2. Whilê waiting for thê watêr to boil, chop your asparagus into thirds (snap off tough whitê ênds and discard). Mincê parslêy, squêêzê lêmon and mêasurê out walnuts and buttêr

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