This is a light and refreshing recipe for lemon cream ravioli. It’s a wonderful recipe that combines cheese ravioli with fresh asparagus, ham and Parmesan cheese.

• 1 Pound Fresh Ravioli
• 1 Pound Asparagus, trimmed, cut into 1 1/2 inch pieces
• 1/4 Cup Butter
• 1 Cup Heavy Cream
• 1 Tablespoon Lemon Peel, grated
• 1/2 Cup Fresh Parmesan Cheese, grated
• 1 Cup Cooked Ham, diced
• 1/4 Teaspoon Fresh Ground Black Pepper

• boil salted water in a large pan.
• Cook the ravioli according to the package directions.
• Two minutes before the ravioli is cooked add the asparagus to the water.
• Cook for 3 minutes.
• Drain.
• Place the ravioli in a large bowl.
• Cook the butter, cream, and lemon peel in small saucepan over medium heat for 5 minutes.
• Stir in the Parmesan cheese, ham, and fresh ground pepper.
• Pour the sauce over the ravioli.
• Toss to coat.