Asparagus Pesto Ravioli
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1-2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 bunch of asparagus, washed and trimmed
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon dried parsley (or about ¼ cup fresh)
  • ⅓ cup bread crumbs
  • ½ cup grated parmesan cheese
  • ¼ cup (ish) olive oil
  • salt and pepper to taste
  • 1 package wonton wrappers
  • 2 cups of your favorite tomato sauce
  1. Preheat the oven to 425. Toss the asparagus with just enough olive oil to coat it and sprinkle it with the kosher salt. Spread the asparagus in a single layer on a baking sheet (one with sides or the oil will drip!) and roast for 7-10 minutes, turning the asparagus over halfway through.
  2. Remove the asparagus from the oven and set it aside.
  3. Put the garlic, onion, lemon zest, lemon juice, parsley and bread crumbs into your food processor or blender and pulse to combine. Add the asparagus and pulse some more until you have a nice green paste. Slowly drizzle in the olive oil until the pesto is to your desired consistency. Add the cheese and then more olive oil, if necessary.
  4. Set a small dish of water next to a clean work surface. One wonton wrapper at a time, spoon a heaping teaspoon full of pesto into the center. Dab water around the top two edges and then gently press to seal.
  5. Bring a large pot of salted water to a boil.
  6. When all of your ravioli is prepared, toss it into the boiling water for 2-3 minutes. It will float when it’s cooked!
  7. Drain the ravioli and toss with the tomato sauce.
Recipe by Sugar Dish Me at