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A plate of asparagus ricotta ravioli topped with crispy prosciutto and fresh herbs and served with fresh asparagus.

Asparagus Ricotta Ravioli with Herb Butter Sauce

This Asparagus Ricotta Ravioli with Herb Butter Sauce is easy to make using wonton wrappers. These ravioli's are stuffed with a flavourful asparagus ricotta filling and dressed with a herby butter sauce.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 557 kcal


Ravioli Filling

  • 1 bunch asparagus woody ends trimmed
  • 1 cup ricotta cheese strained
  • 1/3 cup Parmesan cheese
  • 1/4 cup pine nuts
  • 1 tablespoon parsley
  • salt and pepper

Herb Butter Sauce

  • 1/4 cup butter
  • 2 tablespoons parsley finely chopped
  • 1/2 teaspoon dried basil
  • salt and pepper

Other Ingredients

  • 1 package wonton wrappers (about 40 wrappers)
  • Parmesan cheese
  • 2 strips prosciutto cooked in a pan until crispy and crumbled (optional)
  • red pepper flakes (optional)


Prepare the filling

  • Bring a large pot of water to a boil and add the asparagus. Cook for about 3-4 minutes or until they begin to turn tender.
  • Set half of the asparagus aside. Add half of the asparagus to a food processor with the other ingredients for the filling. Process until everything is smooth. Taste and season with salt and pepper as needed.

Assemble the wonton ravioli

  • To assemble the wonton ravioli, fill a small bowl with a couple tablespoons of water. Remove a few wonton wrappers from the package and set them down on a clean, dry surface. Cover the remaining wrappers with a clean towel to prevent drying. Dip your finger in the water and run it along the edge of a wonton wrapper. Place a tablespoon of filling in the center of the wonton wrapper and top it with another wrapper. Press down firmly on the edges to seal the ravioli, being careful to press out any air. Repeat with all of the ravioli. [Note: you can leave them as is or use a cookie cutter to cut them into a smaller circle or any shape you like.]
  • Bring a large pot of salted water to a boil. Reduce heat to a simmer and add ravioli in batches of about 5 to cook until they float to the top (about 2 minutes).

Make the herb butter sauce

  • Meanwhile, to make the Herb Butter Sauce. Heat a small silver saucepan or skillet over medium-high heat and add butter (you want a light coloured pan so that you can see the butter turn brown). Let the butter cook until it becomes frothy and begins to brown. Add the basil and parsley. Let cook for about a minute. Taste and season with salt and pepper, as needed. Set aside.

Assemble the dish

  • Add the ravioli to the skillet with the sauce or, alternatively, plate the ravioli and top them with the herb butter sauce. Add some asparagus to each plate. Top with Parmesan cheese. Add red pepper flakes and crispy prosciutto* if desired.


To make crispy prosciutto:
  • In a skillet, heat a teaspoon of olive oil over medium high heat and add the prosciutto slices, making sure not to overlap. If there is not enough room in your skillet, do this in batches. Cook them for a couple of minutes, flipping until it begins to shrivel up and get a little crispy. Remove it from the pan and let it cool. It will crisp up more as it sits.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.


Calories: 557kcalCarbohydrates: 51gProtein: 22gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 746mgPotassium: 443mgFiber: 4gSugar: 3gVitamin A: 1812IUVitamin C: 10mgCalcium: 300mgIron: 6mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword asparagus, brown butter, herbs, pasta, ravioli, ricotta, wonton wrappers
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