Lemon-Roasted Asparagus & Ravioli

Spring is the season for asparagus. Crops are harvested from late February to the end of May, with April being the height of the season. This is a simple recipe that is perfect for a light spring meal. The asparagus is roasted in lemon and olive oil, tossed with your favorite cheese ravioli and dressed with a drizzle of oil and a sprinkling of lemon zest.




  • Asparagus, ends trimmed, rinsed
  • Extra-virgin olive oil (Delicate)
  • Course salt
  • lemon Pepper
  • 1-2 lemon (s)
  • Parmesan cheese, freshly grated
  • 1 package (9 oz) ravioli (I used lemon ricotta) or agnolotti
  1. Remove the tough bottom ends from the asparagus and then transfer to a rimmed baking sheet.
  2. Generously drizzle the olive oil over the asparagus and using your hands, gently rub on each piece. Arrange in a single layer and then sprinkle with salt and lemon pepper (or black pepper if that’s what you have).
  3. Zest the whole lemon and set aside. Now, cut the lemon in half and squeeze the juice (from both halves) evenly over the asparagus.
  4. Roast in a preheated 375* oven for 8-10 minutes (depending on thickness) until stalks are tender.
  5. Meanwhile, prepare ravioli or agnolotti (half moon shaped ravioli) according to package directions (usually just until they float to the surface). Drain and toss with a drizzle of olive oil and another squeeze of lemon juice before adding the roasted asparagus.
  6. To serve, transfer to a large platter and scatter the lemon zest and freshly grated cheese over the warm pasta and vegetable.


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  1. Asparagus Tart | Sicilian Girl - May 9, 2020

    […] is my favorite spring vegetable! When tossed with ravioli it becomes a lovely light lunch and combined with lemony chickpeas creates a perfect picnic salad. […]

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