Pumpkin Ravioli With Rosemary Butter Sauce & Grilled Asparagus with Lemon Zest

For Valentine’s Day dinner this year my Bride and I whipped up a delicious meal of Pumpkin Ravioli with Rosemary Butter Sauce and Asparagus with Lemon Zest. The meal took less than 15 minutes to cook, it turned out perfect, and the patio-perfect weather made it that much better. Here’s how to prepare the meal.

Rosemary Pumpkin Ravioli

Rosemary Pumpkin Ravioli

First, there was the hand-made pumpkin ravioli I picked up from Buford Hwy Farmer’s Market. Cook for 8 minutes in boiling water. While that’s cooking, simmer some fresh rosemary with butter for the sauce. Once you drain the ravioli, add the sauce and sea salt to preference. Viola!

Grilled Asparagus with Lemon Zest

My bride picked up a grilling basket for me this past summer and vegetables have never been better. Place the asparagus in the basket and add some olive oil. While it’s cooking, squeeze half a fresh lemon and, if you are feeling ambitious, lemon zest. Once it is done cooking (unlike me, toss them to keep them from charring), grate some parmesan on top of the asparagus. Enjoy!


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