Ravioli with White Wine Butter Sauce



One 9 ounce package chilled fresh ravioli
One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well!
2 tablespoons coarse salt
1 tablespoon olive oil
1 tablespoon minced shallots
2 cloves garlic, minced
6 tablespoons cold butter, cut into cubes
¾ cup white wine
2 tablespoons fresh chopped thyme, plus more for garnish
Shaved parmesan cheese for garnish


Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.

Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.

Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.

While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.

When all the butter is melted, stir in the chopped thyme.

Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!