A deliciously light ravioli pasta dressed in a buttery lemon sauce, crunchy asparagus, and sweetened pecans served on a bed of fresh peppery arugula. In less than 15 minutes, you have a deliciously filling meal perfect for Spring or Summer.
I was craving a very specific combination of cheesy ravioli but Summer style with a light lemony sauce and lots of greens. This dish was perfect. The arugula makes it feel like you’re eating a salad instead of a dish of pasta and the asparagus adds such a wonderful texture and rich flavor. The nutty crunch of pecans and parmesan are the perfect additions to balance the flavors.
Delicious Variations
The beauty of vegan ravioli lies in its versatility. You don’t need to be a vegan or vegetarian to enjoy this ravioli. Make it your own by swapping out ingredients or adding your favorites.
- Seasonal Vegetables: While asparagus is a popular choice, other seasonal vegetables can be used. Spinach, kale, artichokes, and mushrooms are excellent alternatives or additions. Each vegetable brings its unique flavor profile, enriching the dish in different ways.
- Alternative Fillings: Beyond the standard cheese filling, variations include pumpkin, mushroom, or butternut squash puree for a sweeter note, or roasted red peppers for a smoky flavor.
- Herbs: Fresh herbs can also be added to the lemon sauce or used as a topping like basil, chives, thyme, or even dill.
- Nutritional Add-Ins: To boost the nutritional value, ingredients such as ground flaxseeds, chia seeds, or hemp seeds can be mixed in. These additions increase the protein and omega-3 content, making the dish even healthier.
Instructions
- Prepare your ingredients. Wash your produce, chop the onion, and trim the asparagus.
- Boil your pasta according to the package directions.
- Saute your onion and asparagus. Then add in your garlic.
- Make the buttery lemon sauce by melting the butter, adding the lemon juice, and throwing in the pecans.
- Serve on a bed of arugula and top with lemon zest and vegan parmesan.
Customizations
Have an allergy or dietary preference? Here are some options to make this fit your needs.
- Gluten Free: Substitute gluten-free ravioli, noodles, or other grains.
- Nut allergy: Just remove the pecans. Add in other veggies or other toppings for a crunch factor.
- Soy: Make sure to check the labels of the ravioli to ensure the pasta is soy-free. Swap for noodles if needed.
- High Protein: Feel free to add in tofu, tempeh, or more nuts if you need a protein boost.
Storage
- Store leftovers in the fridge in an airtight container for up to 3 days. Store the arugula separately or it will wilt.
- Reheat gently in the microwave or on the stove with a bit of butter or broth/water to prevent drying out.
- I don’t recommend freezing this. You can freeze the ravioli separately, but once prepared with the sauce and the veggies, the texture would change quite a bit.
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Ravioli with Asparagus and Arugula
Ingredients
- 1 16 oz package dairy-free ravioli
- 1 bunch asparagus-tough ends trimmed
- 1 tbsp olive oil
- 1/4 onion-diced
- 4 tbsp vegan butter
- 1 tbsp minced garlic
- 2 tbsp lemon juice plus zest
- salt and pepper to taste
- 4 cups arugula
- 1/4 cup roasted pecans-chopped
- vegan parmesan for topping (optional)
Instructions
- Start a large pot of salted water to boil. Once boiling, add the ravioli and cook according to package directions. Drain and set aside.
- Add the olive oil to a skillet and cook the onion and asparagus for 5-7 minutes until softened. Add the garlic and cook for one more inute.
- Add in the butter and heat until melted. Toss in the chopped pecans and roast for 1-2 minutes. Add the lemon juice, salt, and pepper. Cook for another two minutes.
- Toss the ravioli in the butter sauce with the asparagus.
- Prepare a plate with one cup of fresh arugula, top with a serving of ravioli and asparagus, and finish with some lemon zest and a sprinkling of vegan parmesan cheese.
- Serve warm. Store leftovers in the fridge for 2-3 days.