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Allison Crawford at The Hungry Carrot

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Ingredients Method Video

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)

Method
 

  1. Start a large pot of salted water to boil. Once boiling, add the ravioli and cook according to package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. Toss the ravioli in the butter sauce with the asparagus.
  5. 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.
  6. Serve warm. Store leftovers in the fridge for 2-3 days.

Video