Greener Ravioli forgoes the scarlet of marinara to feature a more primavera theme! Everyone will find something to love in the luscious cream sauce that is dotted with emeralds of sweet peas and salty ham. Crisp-tender garden veggies help make this pasta masterpiece refreshing and nourishing with very minimal effort and certainly with speed! Greener Ravioli just changed the pasta night game!
Ingredients
- 2 (9-ounce) packages refrigerated cheese or spinach ravioli
- 2 tablespoons salted butter
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
- kosher salt, to taste
- 1/4 cup white wine
- 2/3 cup low-sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas, thawed
- 3/4 cup ham, optional, diced
- 1/2 cup prepared pesto
- 1/4 cup parmesan cheese, grated, plus more, to taste, for serving
- black pepper, to taste
Directions
Step 1 –In a large pot of salted, boiling water, add the raviolis and cook to al dente, according to the package directions.
Step 2 –Drain the raviolis.
Step 3 –In a large skillet over medium-high heat, melt the butter.
Step 4 –Add the onions and the garlic and cook, while stirring, until fragrant, about 1 minute.
Step 5 –Add the broccoli and cook for 1 minute.
Step 6 –Add the asparagus and cook, while stirring, for 1 minute.
Step 7 –Season the vegetable mixture with the salt.
Step 8 –Add the wine and the broth and cook until the liquid reduces slightly, about 3 minutes.
Step 9 –Add the heavy cream and simmer until it is combined into the vegetable mixture, about 1 minute.
Step 10 –Add the peas and cook until they are heated through, about 2-3 minutes.
Step 11 –Add the ham, the pesto, and 1/4 cup of the parmesan and cook until heated through and the parmesan is melted into the sauce, about 2-3 minutes.
Step 12 –Season the sauce mixture with the salt and the pepper.
Step 13 –Add the raviolis to the sauce and toss to combine.
Step 14 –Serve garnished with the extra parmesan.
