Creamy Ravioli With Spring Vegetables

Creamy ravioli with spring vegetables is a delicious vegetarian recipe that will make your taste buds dance with joy. This dish is a quick and easy meal that’s packed with flavor and nutrients.

VIDEO: Watch Me Make Creamy Ravioli with Spring Vegetables

Start with your favorite store bought ravioli (or tortellini) for the ultimate shortcut. You make the creamy sauce with a blend of Parmesan cheese, heavy cream, and garlic, creating a velvety texture that coats the ravioli perfectly. The vegetables add a pop of color and freshness to the dish, while also providing a healthy dose of vitamins and minerals.

In terms of vegetables, I recommend spinach and peas (fresh or frozen). But you could also use mushrooms, artichoke hearts, zucchini or asparagus.

Start by boiling the ravioli until they’re cooked to perfection. While the pasta is cooking, you can prepare the creamy sauce and sauté the peas and spinach until they are tender.

Once everything is ready, simply combine the ravioli, sauce, and vegetables, and you have a delicious and satisfying meal perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a tasty lunch to enjoy with friends, this creamy ravioli with spring vegetables recipe is sure to become a new favorite.

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Check Out My Other Favorite Pasta Recipes

• Weeknight Tomato and Zucchini Pasta
• Farmer’s Market Creamy Mushroom Pasta
• Quick & Easy Baked Ziti

What To Serve With Creamy Ravioli with Spring Vegetables

I like to serve some crusty bread and a fresh crisp salad with this creamy pasta recipe. Here are a few suggestions:

• Kale Ceasar Salad
• Green Goddess Salad
• 10-Minute Chopped Salad with Balsamic Vinaigrette

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Creamy Ravioli With Spring Vegetables

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• Author: jzmcbride
• Total Time: 45 minutes
• Yield: serves 4
• Diet: Vegetarian

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Description

Creamy ravioli with spring vegetables is a delicious vegetarian recipe that will make your taste buds dance with joy. This dish is perfect for those who are looking for a quick and easy meal that’s packed with flavor and nutrients.

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Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons butter
• 1/2 cup panko breadcrumbs
• 1 bag baby spinach
• 1 cup frozen peas, thawed
• 1 package cheese ravioli
• 2 cloves garlic, minced
• 1/2 cup cream
• 1/2 cup grated parmesan cheese
• salt and pepper
• (optional) chopped fresh herbs (sage, basil, parsley, chives) to taste

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Instructions

1. Heat 1 tablespoon of butter in a skillet over medium heat. Add panko and 1 clove of garlic and cook, stirring often, until breadcrumbs are golden (about 3 minutes.) Season with salt and pepper set aside in a small bowl. Wipe out skillet.
2. Heat 1 tablespoon butter in skillet. Add spinach and cook until wilted (about 3 minutes.) Transfer to a strainer and press out any excess liquid. Then transfer to a cutting board and chop (or chop it in the bowl using kitchen scissors.) Combine the spinach and peas in a bowl. Wipe out the skillet.
3. Bring a large pot of salted water to a boil and cook ravioli according to package directions. Reserve 1/2 cup of pasta cooking water and drain the ravioli.
4. Heat the remaining tablespoon of butter in the skillet. Add garlic and cook for 1 minute until frafrant. Add cream and  1/4 cup of the reserved pasta water and bring to a simmer. Add the cheese and stir until combined (about 1 minute). Add the spinach and peas along with the cooked ravioli. Cook over low heat for about two minutes until the sauce is thickened. If the mixture gets too thick, add additional pasta water.
5. Divide the ravioli among bowls and top with the toasted panko.
6. Garnish with fresh herbs as desired.

Notes

• You can use any kind of packaged or frozen ravioli in this recipe. Or you can substitute tortellini.
• I sometimes add mushrooms and asparagus to this. Just saute them along with the spinach.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: recipe
• Method: stovetop
• Cuisine: Italian

Nutrition

• Calories: 360
• Sugar: 7 grams
• Sodium: 736 mg
• Fat: 23 g
• Saturated Fat: 14 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 68 mg