Description
Indulge in a vibrant plate of Ravioli with Peas and Asparagus, where tender pasta meets a delightful mix of fresh vegetables. This dish combines the creamy richness of ravioli with the sweetness of peas and the crunch of asparagus, all tossed in garlic-infused olive oil. Perfect for any occasion, it’s not just a meal—it’s an experience that will leave your taste buds singing. Enjoy it as a comforting weeknight dinner or an elegant dish at your next gathering!
Ingredients
Scale
- 9 oz fresh ravioli (cheese or meat filling)
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup sweet peas (fresh or frozen)
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs (basil or parsley), chopped (optional)
Instructions
- Prepare the Ingredients: Wash asparagus thoroughly and trim ends. Shell fresh peas if using.
- Cook the Pasta: Bring a large pot of salted water to boil. Add ravioli and cook according to package instructions until they float, about 3-5 minutes.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add minced garlic, sauté for 30 seconds, then add asparagus pieces.
- Add Peas and Seasoning: After 3-4 minutes, when asparagus is tender-crisp, stir in peas, salt, and pepper. Cook until peas are heated through.
- Combine Everything Together: Drain cooked ravioli and add to the skillet. Toss gently to coat.
- Finishing Touches: Remove from heat, sprinkle with Parmesan cheese, toss again until slightly melted; garnish with herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 290g)
- Calories: 420
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg