Asparagus with wild mushroom ravioli, browned butter, and walnuts
Instructions:
- Snap off and discard the tough ends of the asparagus. Cut the spears into bitesized lengths.
- Cook the ravioli according to package directions. When the ravioli are 5 minutes short of the recommended cooking time, add the asparagus to the pot and continue cooking until both are done. Drain.
- Melt the butter in a large skillet over medium-low heat. When the butter is no longer foamy, add the walnuts and cook, gently swirling the pan, until the butter is golden brown and smells like toast, about 3 minutes. Add the garlic and cook for 30 seconds.
- Stir in the asparagus and ravioli and heat through. Season with salt and pepper and serve hot, sprinkled with the cheese.