This post may contain affiliate links, please see our privacy policy for details.

Feeling like today is just a pasta kind of day.

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

I spent the last twenty minutes procrastinating writing this post by scrolling through instagram and snapchat. It was such a long, jam-packed weekend that I think my brain is just a bit tired, and the thought of thinking up a fun post for you guys seemed a little too daunting for the moment. But…I am now ready, and I’ve got lots to say. <–hello second wind!

Speaking of the weekend, I hope you guys all had a great one! My speech on Saturday went great and I had so much fun chatting all things food photography with those who came. Definitely want to do something similar very soon…

I got home on Saturday and then pretty much dove right back into work. I’m in cram mode before heading out-of-town on Wednesday for two days on Today in Nashville. From there I go to San Diego for my cousin’s graduation, and then up to LA for a round of meetings for a couple of days. So right now it’s GO mode. I need to get lots done before I leave. Fun right? Oddly I don’t mind it, as I love being a little too busy, but I’m a complete freak.

So that’s kind of it in a nutshell, but right now I need to tell you about what’s most important…tonight’s dinner, or what I hope will be tonight’s dinner, or maybe just dinner sometime this week. Everyone, say hello to the easiest ravioli you’re ever going to make…and also the most delicious…and with lots of cheese, because carbs and cheese just seem appropriate on a Monday. Hey, at least this ravioli is also packed with super green asparagus. I’d say that’s pretty good for a Monday!

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

So here’s the deal. A good portion of this week’s recipes are Mother’s Day inspired, which are indeed inspired by my very own amazing mother. If you know my mom, then you know she’s well, um, not the most adventurous eater. She loves her bread, pasta, steak, and chocolate. She eats plenty of fruits and veggies, but if we’re being honest, she’s all about the carbs and chocolate. Got to love her, right?

Anyway, one of her favorite pasta dishes is cheese ravioli and one of her favorite veggies is asparagus, so I decided to combine the two to make one perfect spring ravioli recipe, and guys, I’m not joking when I say it’s perfect, this ravioli is true perfection.

And you know what the best part is? This is just about the easiest homemade ravioli you’ll ever make.

The not so secret, secret…wonton wrappers. Yes, wonton wrappers in place of fresh pasta! I know it’s not exactly the same as homemade pasta, but sometimes you just gotta take some shortcuts, you know? Plus, once the ravioli are stuffed with cheese and covered in a delicious white wine pan sauce…with all that flavor, it’s pretty hard to tell what’s going on with the “pasta”.

And about that filling…YUMMMM. It’s basically like an asparagus pesto with lots of ricotta cheese and fresh lemon. Honestly, I could eat it straight up with spoon, it’s that good. And if you have leftover filling? Serve it up as a dip with veggies and crackers. <–loving the sound of that.

Since I really wanted the asparagus ricotta filling to shine, I kept the sauce simple, just a white wine pan sauce with a touch of thyme and fresh chives. It’s the perfect light sauce to serve with these spring ravioli. If you wanted to make a creamier sauce, just add a splash of whole milk or cream. That would be delicious too!

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

So now you guys can see why this is a must make for this week. It’s about as easy as homemade ravioli gets, it’s also the perfect light, but still slightly cozy, spring time meal.

And let’s be real, Monday is always better when we know we have a fun dinner to come home to. Maybe add a glass of wine or whatever your preferred drink may be.

Yes, this ravioli will make Monday so much better!

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Easiest Lemon Ricotta Asparagus Ravioli

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Calories Per Serving: 399 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now


White Wine Butter Sauce


  • 1. Bring a large pot of salted water to a boil. Add the asparagus and blanch until just tender, about 1-2 minutes. Drain and rinse under cold water. 
    2. In a food processor, combine 3/4 of the asparagus (reserve the remaining for serving), the basil, ricotta, parmesan, pistachios, lemon zest and juice, and a pinch each of salt and pepper. Pulse until combined and smooth. 
    3. Lay out about 6 wrappers. Spoon 1 tablespoon of filling into the center of each wrapper. Brush the edges with water. Lay a second wrapper on top of each ravioli. Press down the edges to seal, pressing out all the air. Crimp the edges with a fork. Alternately you can create triangles with the square wrappers if desired. Be sure to keep the ravioli's covered as you work to prevent them from drying out.
    4. To make the butter sauce. In a large skillet, melt the butter over medium heat. Add the chives and thyme and cook 30 seconds to a minute or until fragrant. Pour in the wine and chicken broth and bring to a boil. Season with salt and pepper and a pinch of crushed red pepper. Cook 5 minutes or until the sauce has reduced slightly.
    5. Meanwhile, bring a large pot of salted water to a boil. Boil the ravioli in batches for 1-2 minutes or until they float. Drain.
    6. Divide the ravioli among bowls and ladle the sauce over the ravioli. Top with the remaining asparagus. EAT!
View Recipe Comments

Easiest Lemon Ricotta Asparagus Ravioli | @hbharvest

Do you see that pretty green, cheesy filling? The best!

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love these Teagan and hope to make them soon. What a creative and yummy looking recipe.

  2. Yes please, this is perfection! Love the combination of asparagus and ricotta!

  3. Since pasta and asparagus are pretty much one of my favourite food ever this dish couldn’t be more perfect for me! It’s asparagus season in Croatia and I’ve been eating them daily, mostly roasted with a bit of olive oil and sea salt but this version looks so yummy, I’ll have to try it out! Thank you for all your amazing recipes and beautiful food photography, Tieghan!

    1. Wow such a perfect dish! Those sound delicious!
      Your welcome!! Thank you so much for making them Lili! (:

  4. You show nuts in the processor – yet there are no nuts listed on ingredient list nor in instructions. Please advise. Thanks
    I think the nuts would be delish and I am assuming they are part of recipe. I love the idea of using asparagus – I have always made raviolis with spinach, sometimes kale – but being asparagus season (here- N.E.) this will definitely be on my dinner menu – SOON!!
    thank you for your beautiful posts – keep up the great work!!

    1. Hey Ann! SO SORRY about that, but thanks for point the pistachios out. I use 1/4 cup roasted pistachios. Let me know if you have other questions. Hope you love this ravioli and thank you for the kind words! 🙂

    1. I think an Italian grilled chicken would pari really nice with this! Or even shrimp would be dish! Let me know if you have other questions. Hope you love this recipe!

  5. These ravioli sounds so delish and perfect for spring! And I love how easy it is to make.

  6. I think I may need to make these right away. I mean today! My family will love these …especially the vegetarians among us. Thank you, Tieghan!

  7. This looks incredible! I haven’t tried wonton wrappers for raviolis yet – but will definitely be making them now!!

  8. Wonton wrappers make ravioli so easy in a pinch when you don’t have time to make homemade. Love it! Sound like you have a busy week for sure…hang in there!

  9. still haven’t tried the wonton wrapper for ravioli trick, but i need to get on that asap. also would bet that this filling would be amazing on crostini!