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.
Ingredients
Scale
Ravioli and Vegetables
- 20 ounces three cheese ravioli
- 1 cup asparagus, sliced into 1 inch pieces (woody ends removed)
- 1 lb English peas, shells sliced open
Pesto
- 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
Additional Ingredients
- 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
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
Nutrition
- Serving Size: 1/4 of recipe (about 5 ounces cooked)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 30 mg
Keywords: spring pea ravioli, asparagus pasta, ricotta ravioli, fresh basil pesto, spring vegetable pasta, vegetarian Italian recipe
