1bunch of thin asparagustrimmed and cut on diagonal into 1 inch pieces
Freshly grated parmesan for serving
Instructions
First, put on a small pot of water to boil and add 1 tablespoon salt. Bring to boil for the pasta while you prepare the sauce. Add lemon zest in and stir, and follow with the white wine. Stir, and allow wine to cook down, about 5 minutes, until reduced in half.
Next, melt butter in a large pan. Add shallots and sauté for 2 minutes. Add garlic, and stir with a wooden spoon for about 30 seconds.
Now it is time to add in the lemon zest and the white wine. Stir the mixture, and allow to reduce by about half, about 5 minutes. Taste sauce and season with salt and freshly ground pepper.
At this point, add the cheese ravioli into the hot water, and cook for 2 minutes less than what cook time is listed on package, as it will finish cooking in the sauce.
Add lemon juice, and tomatoes. Add in hot pepper flakes at this point, if you want some heat. Bring up to a simmer to heat tomatoes through. Toss in asparagus, and stir, or flip pan to mix together. Using a slotted spoon, add the ravioli into the sauce, and stir, or toss again. Allow pasta to finish cooking in the sauce, for about 2 minutes.
Serve in shallow bowls, as this is a brothy pasta. Top freshly grated parmesan cheese.
Notes
If you use fresh tomatoes, instead of canned, add in 1/4 cup vegetable or chicken stock.