Cacio e pepe is good as is, but cacio e pepe with cheese ravioli and asparagus is better. This is the dish for the cheese lover that still wants to be a little healthy. Perfect springtime flavors for a quick weeknight meal.
Tomorrow is the first day of Spring. Hopefully the Springtime weather will follow shortly after. I know I am in the mood for all the Spring veggies like peas, asparagus, artichokes, and beets. The list goes on and on really.
I am looking forward to ditching the root vegetables. Sorry guys. I am over you. It’s not you, it’s me.
We have spring break right around the corner too! Naturally, Mike has spring break the week before both kids. That means lots of togetherness for me and the boys! It would really be nice if it was warmer so they could at least get out of the house for a while.
Go do boy things like dig holes, throw rocks, and jump in mud puddles. Just about anything as long as it tires them out is fine by me.
I first got the spring fever when I saw fresh asparagus showing up in stores everywhere. From here it is just a hop, skip, and jump to my favorite time of year: tomato season!
I am getting ahead of myself though.
For now, I am settling for asparagus.
I made a big batch of asparagus cheddar soup last week. Then I made this springtime take on cacio e pepe with ravioli and fresh asparagus.
I know that cacio e pepe is supposed to be an uncomplicated pasta dish but the simple addition of ravioli and asparagus add so much heartiness and really make it a more complete meal.
Cacio e pepe is good any time of year, but cacio e pepe asparagus ravioli is just the thing for this time of year. This dish cooks in well under 30 minutes. Boil the ravioli. While the ravioli cooks, melt some butter and add the asparagus. Toss the cooked pasta with the asparagus, butter, cheese, and lots of pepper.
That’s it.
Not much to it, but cacio e pepe asparagus ravioli packs a bright punch you are going to want over and over.
Cacio e Pepe Asparagus Ravioli
Cheese filled ravioli tossed with butter, parmesan cheese, lots of black pepper, fresh asparagus, and a little bit of lemon to finish it off.
Ingredients
- 25oz Cheese Ravioli
- 1/4 cup reserved pasta water
- 3 tbsp unsalted butter
- 8oz fresh asparagus, woody ends trimmed off and then chopped
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp salt
- 3/4 cup freshly grated parmesan cheese
- 1 tsp lemon zest
Instructions
- Bring a large pot of heavily salted water to a rapid boil. Once the water is boiling, add the ravioli. Cook according to the packages instructions.
- While the pasta boils, add the butter to a medium/large skillet. Melt over medium/low heat. Once the butter is melted, add the asparagus, salt, and pepper. Mix to combine. Cook for about 7-9 minutes. Basically keep it cooking as long as it takes your ravioli to float to the top of the boiling water.
- Once the ravioli cook, transfer them using a mesh strainer to the pan with the asparagus. Add in a little bit of reserved pasta water, about 1 tbsp at a time.
- Mix in 3/4 of the cheese. Turn the burner off. Keep tossing until the cheese melts.
- Transfer pasta to serving bowl/bowls. Top with remaining cheese, more black pepper, and a little bit of lemon zest.
Notes
You can basically use any sort of ravioli or tortellini you like for this recipe. You could even use spaghetti or zucchini noodles if you wanted a low carb option.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
