Name: Spring Pea Asparagus Ricotta Ravioli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 20 ounces three cheese ravioli; 1 cup asparagus, sliced into 1 inch pieces (woody ends removed); 1 lb English peas, shells sliced open; 1 cup fresh basil leaves; 1/4 cup grated Parmesan cheese; 1 tablespoon pine nuts; 1 tablespoon lemon juice; 1 garlic clove, minced; 3 tablespoons olive oil; Salt, pepper to taste; 1 cup ricotta cheese; 2 tablespoons dry white wine or 1 tablespoon white wine vinegar; 1 tablespoon extra virgin olive oil; Salt, pepper to taste; Fresh thyme leaves for garnish

Jump to Recipe

If you are looking to brighten up your dinner table with a dish that feels like a celebration of fresh spring flavors, the Spring Pea Asparagus Ricotta Ravioli is exactly what you need. This delightful recipe brings together the delicate sweetness of English peas and tender asparagus with creamy ricotta nestled inside tender ravioli, all perfectly enveloped in a vibrant basil and lemon pesto. It’s a dish that tastes as fresh as it sounds, bursting with color, texture, and irresistible Italian charm, making it a true favorite for those who appreciate both simplicity and elegance.

Spring Pea Asparagus Ricotta Ravioli Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Spring Pea Asparagus Ricotta Ravioli lies in its straightforward yet thoughtfully chosen ingredients. Each element contributes vibrant color, fresh textures, and creamy richness that make this dish shine. With these essentials on hand, you’re well on your way to cooking a memorable springtime meal.

Cheese blend ravioli: I used a three cheese ravioli for that perfect cheesy filling, but you can choose any quality cheese-filled ravioli you love.
Asparagus: Sliced into 1 inch pieces with woody ends removed to ensure tender bites and vibrant green color.
English peas: Fresh, shelled peas bring a natural sweetness and pop of color, essential to that springtime vibe.
Ricotta cheese: Creamy, mild, and smooth, ideal for garnishing and adding another layer of richness.
Dry white wine or white wine vinegar: Adds a subtle tang and depth to the sautéed veggies.
Extra virgin olive oil: For sautéing and dressing the dish with a smooth, fruity flavor.
Fresh thyme leaves: Aromatic herb to sprinkle on top, elevating the dish’s herbal notes.
Fresh basil leaves: Essential for the vibrant pesto that ties the whole dish together with herbal brightness.
Grated parmesan cheese: Adds a salty umami punch within the pesto.
Pine nuts: For texture and a buttery richness in the pesto sauce.
Lemon juice: Offers a bright citrus kick that wakes up the flavors beautifully.
Garlic clove, minced: Adds a gentle pungency without overpowering the freshness.
Olive oil (for pesto): To create a luscious, silky sauce that clings perfectly to each ravioli.
Salt and pepper: To taste, enhancing every ingredient’s personality.

How to Make Spring Pea Asparagus Ricotta Ravioli

Step 1: Make the Pesto

Start by blending fresh basil leaves, grated parmesan, pine nuts, lemon juice, minced garlic, and olive oil in a food processor until completely combined. This pesto is the heart and soul of our Spring Pea Asparagus Ricotta Ravioli—bright, creamy, and bursting with herbaceous goodness. Set it aside while you move on to the next steps.

Step 2: Cook the Ravioli

Bring a pot of salted water to a boil and cook your cheese blend ravioli according to the package instructions. Remember to save about a 1/4 cup of pasta water before draining the ravioli, as this starchy liquid will help marry everything into a luscious, silky sauce later.

Step 3: Sauté the Asparagus and Peas

While the ravioli cooks, heat a tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Toss in the sliced asparagus and shelled English peas and sauté for about 4 to 5 minutes. Keep stirring often to soften the veggies just enough, preserving their crunch and fresh green pop—this is what keeps your dish wonderful and springy.

Step 4: Deglaze the Pan

Pour in the dry white wine and let it cook off for about a minute, scraping up any golden bits stuck to your pan. This step infuses the dish with subtle acidity and deep flavor, making every forkful more complex and satisfying.

Step 5: Incorporate the Pesto

Reduce the heat and stir the prepared pesto into the skillet with the veggies. Coat everything evenly with the vibrant green sauce, which envelops the peas and asparagus like a fresh herbaceous hug.

Step 6: Combine Ravioli and Adjust Sauce

Add the cooked ravioli back into the pan and gently toss to combine all components. Gradually add about 1 to 2 1/2 tablespoons of the reserved pasta water until your pesto sauce reaches the perfect silky consistency that clings lovingly to every ravioli. Finish with salt and pepper to bring all flavors together beautifully.

Step 7: Plate and Garnish

Transfer the Spring Pea Asparagus Ricotta Ravioli to serving plates and top with dollops of creamy ricotta cheese and fresh thyme leaves. These final touches add extra layers of creaminess and an herbal aroma that elevate the entire dish to something truly special.

How to Serve Spring Pea Asparagus Ricotta Ravioli

Garnishes

Fresh thyme leaves are a delightful garnish, adding a subtle earthiness that complements the sweet peas and aromatic pesto. Small spoonfuls of ricotta on top soften the finish with creamy notes. You can also sprinkle a little extra grated parmesan or freshly cracked black pepper for a more robust flavor profile.

Side Dishes

To accompany the Spring Pea Asparagus Ricotta Ravioli, light and fresh sides work wonderfully. A crisp mixed green salad tossed with a lemon vinaigrette or some roasted baby potatoes with herbs add texture and variety without competing with the pasta’s delicate flavors. Steamed artichokes or a simple bruschetta plate also bring out the best in this bright spring meal.

Creative Ways to Present

For a special occasion, consider plating the Spring Pea Asparagus Ricotta Ravioli individually using wide, shallow bowls to showcase the vibrant green pesto and colorful veggies. Drizzle a little extra virgin olive oil or a few drops of lemon juice around the plate and garnish with edible flowers or microgreens for an elegant touch. For a more rustic style, serve family-style in a large skillet straight from the stove, inviting everyone to dig in together.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Spring Pea Asparagus Ricotta Ravioli, store it in an airtight container in the refrigerator for up to 2 days. Keep the ricotta garnish separate if possible to maintain its freshness. When reheating, use gentle methods to prevent drying out.

Freezing

While fresh is always best with this dish, you can freeze leftover ravioli without the ricotta topping. Place the ravioli with the pesto and veggies in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating gently.

Reheating

To reheat, warm the Spring Pea Asparagus Ricotta Ravioli gently in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. Avoid microwave reheating if possible as it can make the ravioli rubbery. Add fresh ricotta and thyme leaves after reheating to refresh the dish’s creamy topping and aroma.

FAQs

Can I use frozen peas instead of fresh English peas?

Absolutely! Frozen peas are a convenient alternative and still provide sweetness and texture, though fresh peas offer a slightly more delicate flavor perfect for this dish.

Is it necessary to use white wine in the recipe?

White wine adds wonderful depth and acidity, but if you prefer, you can substitute with white wine vinegar or even skip it, though the flavor profile may be a bit less complex.

Can I make the pesto ahead of time?

Yes, the basil pesto can be made a day or two in advance and stored in the refrigerator in an airtight container. Just give it a stir and add a drizzle of olive oil before using to refresh its texture.

What type of ravioli works best for this recipe?

Cheese-filled ravioli, like a three cheese blend, pairs beautifully here, balancing the fresh veggies and pesto. You can also experiment with ricotta or herb-filled ravioli to change things up.

How can I make this dish vegan or dairy-free?

Swap out the cheese ravioli for a vegan variety, replace ricotta with a plant-based creamy cheese, and use nutritional yeast instead of parmesan in the pesto. Olive oil and fresh herbs will keep it bright and flavorful.

Final Thoughts

The Spring Pea Asparagus Ricotta Ravioli is a wonderful celebration of spring in a bowl that never fails to impress. It’s fresh, vibrant, and feels lovingly homemade without complicated steps. Whether for a weeknight treat or a special dinner, I encourage you to give this recipe a try—it’s a dish that brings both comfort and a touch of seasonal elegance that’s hard to resist.

Spring Pea Asparagus Ricotta Ravioli Recipe

★★★★★

5.1 from 21 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Spring Pea Asparagus Ricotta Ravioli recipe is a vibrant, fresh pasta dish perfect for celebrating the flavors of spring. Delicate three-cheese ravioli are tossed with a bright pea and basil pesto, tender asparagus, and sweet English peas, then finished with creamy ricotta and fresh thyme. The dish is light yet flavorful, combining garden-fresh vegetables with a luscious homemade pesto for an elegant yet simple meal.

Instructions

Make the pesto: Combine fresh basil leaves, grated Parmesan, pine nuts, lemon juice, minced garlic, olive oil, and salt and pepper in a food processor. Pulse until completely combined and smooth. Set aside.
Cook the ravioli: Prepare the cheese ravioli according to the package instructions. Reserve 1/4 cup of pasta cooking water before draining the ravioli. Set ravioli aside.
Sauté vegetables: While ravioli is cooking, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add sliced asparagus and English peas to the pan. Cook for 4-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Deglaze pan: Pour 2 tablespoons of dry white wine or 1 tablespoon white wine vinegar into the skillet. Cook for 1 minute to evaporate the alcohol and scrape up any browned bits from the pan bottom for extra flavor.
Add pesto: Stir the prepared pesto into the vegetable mixture until everything is well coated. Remove the pan from heat.
Toss ravioli: Add the cooked ravioli back into the pan. Gently stir to combine with the pesto and vegetables. Gradually add reserved pasta water, about 1 tablespoon at a time, until the sauce reaches the desired consistency (about 2 1/2 tablespoons used). Season with salt and pepper to taste.
Plate and garnish: Serve the ravioli in bowls or plates. Top each serving with small spoonfuls of ricotta cheese and sprinkle fresh thyme leaves over the dish. Enjoy immediately.

Notes

Shelling fresh English peas can be time-consuming but adds great sweetness and texture; frozen peas can be substituted in a pinch.
If you don’t have white wine, white wine vinegar can be used as an alternative for deglazing.
Adjust pasta water quantity to modify pesto sauce thickness according to your preference.
To make this dish vegetarian, ensure the ravioli and Parmesan used do not contain animal rennet.
Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling, Sautéing, Blending
Cuisine: Italian