Preparation

• Grate the garlic cloves, snap off the woody ends of the asparagus, and if any asparagus pieces are large, cut them in half lengthwise. Squeeze out fresh lemon juice to measure ¼ cup.
• In a large pot, bring salted water to a vigorous boil, preparing to cook the ravioli.
• Heat a large skillet over low heat and add the unsalted butter. Stir gently until the butter is completely melted and smooth.
• Add the grated garlic to the melted butter in the skillet and sweat it gently for about 1 minute, releasing its aroma without browning.
• Stir in the salt, black pepper, and dried thyme to the garlic butter mixture, blending the flavors thoroughly.
• Pour in the fresh lemon juice and stir for about 30 seconds to combine and infuse the sauce with brightness.
• Place the prepared asparagus in the skillet and cook for 3 to 5 minutes until the asparagus is tender yet retains a crisp texture.
• Carefully add the ravioli to the boiling salted water and cook for approximately 3 minutes until tender. Drain the ravioli and reserve ½ cup of the pasta cooking water.
• Add ¼ cup of the reserved cooking water to the skillet with the asparagus and cook for 1 more minute to loosen the sauce.
• Turn off the heat, then stir in the grated Parmesan cheese until the sauce is creamy and well combined.
• Gently add the cooked ravioli to the skillet and toss everything together to coat the pasta evenly with the lemon parmesan butter sauce and asparagus.
• Finish the dish by sprinkling freshly ground black pepper, crushed red pepper flakes for heat, and a dash of lemon zest to brighten and enhance the flavors before serving.