About
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.
