Ravioli with Asparagus and Arugula
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.
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.