Lemon Sauce Ravioli

 Originally posted on https://www.halfbakedharvest.com/lemon-butter-cheese-ravioli/

Ingredients

• 6 tablespoons extra virgin olive oil
• 1 cup Panko breadcrumbs (see note)
• 3 cloves garlic, finely chopped or grated
• 3/4 cup freshly grated parmesan cheese
• 3/4 cup fresh basil, finely chopped (or 3 tablespoons dried basil)
• 1 pound cheese ravioli homemade or store-bought
• 4 tablespoons salted butter
• 1 bunch asparagus, chopped
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
• zest and juice of 1 lemon
• 3/4 cup dry white wine (or low sodium broth)
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes

Directions

• Heat a large skillet over medium heat. Add 2 tablespoons olive oil, 2 cloves garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.
• Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
• Place the skillet back over medium heat. Add the remaining 2 tablespoons olive oil and the asparagus. Cook until tender, about 3-5 minutes. Add the butter, 1 clove garlic, the thyme, and lemon zest, and cook until the butter begins to brown, 3-4 minutes. Reduce the heat to low, add the wine and lemon juice. Season with salt, pepper, and crushed red pepper flakes. Simmer 2-3 minutes, until the sauce reduces slightly. Drop the ravioli into the sauce, gently tossing to combine.
• Divide the ravioli between plates. Top with breadcrumbs and additional herbs, if desired. Enjoy!