Cheese filled ravioli and fresh spring vegetables cook together in an easy one pot meal. Ravioli Primavera is ready to serve in 20 minutes.
If you like this recipe, try my One Pot Lasagna next!
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I love when I start seeing fresh asparagus in the grocery store. This ravioli primavera recipe is an easy way to show it off. This is such an easy yet impressive pasta dish that can be ready in about 20 minutes. It uses refrigerated cheese ravioli. And there’s no need to cook the ravioli separately in boiling water. The ravioli steams in the same skillet as the sauce and spring vegetables. Your whole family will love this for dinner so add it to your current week’s fuss free recipes.
More Italian recipes
Ingredients for ravioli primavera
- Ravioli – To test this recipe, I used four cheese-filled ravioli from Trader Joes. You can use any brand of refrigerated ravioli that you prefer.
- Butter – Helps to start the cooking process of the asparagus, adds flavor and mixed with flour helps to thicken the sauce. You could use olive oil instead if you want to.
- Flour – The flour helps to create a thicker sauce.
- Asparagus – This recipe is an easy way to show off fresh asparagus.
- Frozen Peas – Cooks along with the ravioli.
- Shallot – Finely minced shallots cook quickly and add flavor to the sauce.
- Garlic – Fresh garlic is the best choice for this recipe.
- Chicken Broth – Helps to make the sauce and steam cook the ravioli.
- Dijon Mustard – A couple of tablespoons of Dijon adds a lot of great flavor to this dish.
- White Wine – Adds great flavor, or you can use more chicken broth if you don’t drink alcohol.
- Heavy Cream – Stirred in at the end for a rich and creamy sauce.
- Seasonings – I use a good, dry Italian seasoning blend, salt and black pepper and fresh lemon zest to round out the sauce. You could also squeeze in a little lemon juice.
Instructions
Use a deep, non-stick large skillet with a lid for this recipe. Once you’ve gotten the ingredients prepped, the vegetables, ravioli and sauce cook very quickly over medium-high heat. Steam cooking the ravioli in the same pot is the way to go. The ravioli can absorb all the flavor of the sauce. Plus the pasta helps to thicken the sauce as it cooks. This a super quick and delicious recipe. For complete list of ingredients and instructions, keep scrolling for my free printable recipe card.
Variations
This is an easy recipe to add some lean meat. Add some chopped ham or prosciutto at the end. Top the ravioli with some air fryer shrimp. Or add some roasted broccoli florets. Feel free to garish the ravioli with Parmesan cheese.
Serving suggestions
A fun appetizer choice for this ravioli would be a simple meatball recipe. And then I’d finish with my favorite homemade chocolate chip cookies. Here’s some recipes to help you turn this recipe into a complete dinner –
Storage directions
Store the cooked ravioli in an airtight container in the refrigerator for 2-3 days. Add some more chicken broth to reheat. I don’t recommend freezing this recipe.
Kitchen tools
- This is the nonstick skillet with glass lid I used to test this recipe.
- Sharp chef knife for chopping the shallots and asparagus
- My favorite garlic press for preparing the garlic cloves
Ravioli Primavera
Equipment
- 1 large non-stick skillet with glass lid
Ingredients
- 20 oz cheese ravioli I used Trader Joe's four cheese ravioli
- 3 tbsp butter
- 8 oz asparagus top halves cut into bite-sized pieces
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup dry white wine I used a Rose
- 2 tbsp Dijon mustard
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1/4 cup heavy whipping cream
- 1 tbp lemon zest
Instructions
- Melt the butter in a large, nonstick (deep) skillet over medium-high heat.
- Add the asparagus, give it a good stir and cover the pan with the lid. Let it cook for 2 minutes.
- Add the shallot and garlic, cook stirring often until fragrant, one minute.
- Add the flour and cook, stirring often for an additional minute.
- Add the wine and stir well, let it simmer for a little bit, this will immediately thicken because of the flour.
- Stir in the chicken broth, Dijon mustard, Italian seasoning, salt and pepper. Stir until combined. Be sure the sauce is simmering/boiling.
- Add the ravioli and peas, turn the heat to medium, cover the pan and cook for 2 minutes. Uncover, give it a good stir, put the lid back on and cook for 2 minutes more.
- Stir in the heavy cream and lemon zest. Serve immediately.
Nutrition
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