Ravioli Primavera

This easy pasta dish is perfect for springtime—or anytime! Plus, it's ready in just 25 minutes.

By Ree Drummond   Published: May 8, 2020

Ingredients

• Kosher salt, to taste
• 2 9-ounce packages cheese or spinach ravioli
• 2 tbsp. salted butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 c. broccoli florets
• 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
• 1/4 c. white wine
• 2/3 c. low-sodium chicken broth
• 1/2 c. heavy cream
• 1 c. frozen peas, thawed
• 3/4 c. diced ham
• 1/2 c. prepared pesto
• 1/4 c. grated parmesan cheese, plus more for serving
• Black pepper, to taste

Directions

1. Step 1
   Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.
2. Step 2
   Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.
3. Step 3
   Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
4. Step 4
   Stir in the peas and let them heat up in the sauce.
5. Step 5
   Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
6. Step 6
   Drain the ravioli, add to the skillet and toss. Serve with more parmesan.