Description
Ravioli Primavera with Fresh Veggies
A quick and delightful recipe featuring seasonal vegetables and pillowy ravioli!
Ingredients:
250g ricotta-filled ravioli
200g asparagus tips
150g cherry tomatoes
2 tbsp olive oil
1 garlic clove, minced
Grated parmesan for topping
Salt and pepper
Instructions:
Cook ravioli until tender. Drain and reserve some pasta water.
Sauté garlic in olive oil, then add asparagus and tomatoes. Cook until soft.
Mix in ravioli and reserved pasta water for a light sauce.
Top with parmesan and serve hot.
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Step-by-Step Guide
Follow these detailed instructions for a perfect Ravioli Primavera every time.
- Prep the Vegetables: Wash the asparagus and trim off the tough ends. Cut into 2-inch tips. Halve the cherry tomatoes. Mince the garlic clove.
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the ravioli and cook according to package instructions, usually 3-4 minutes, until tender but still firm (al dente). Before draining, carefully scoop out 1/2 cup of the starchy pasta water. Set aside. Drain the ravioli.
- Sauté the Veggies: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the asparagus tips and cook for 3-4 minutes. Add the cherry tomatoes and cook for another 2-3 minutes until the asparagus is tender-crisp and the tomatoes begin to soften and blister. Season with salt and pepper.
- Combine and Sauce: Reduce the skillet heat to low. Add the drained ravioli to the skillet with the vegetables. Gently toss to combine. Add the reserved pasta water, a few tablespoons at a time, tossing continuously until a light, glossy sauce coats everything. You may not need all the water.
- Final Touch: Remove from heat. Divide into bowls and immediately top with a generous amount of grated parmesan cheese.
Serving Suggestions
This vibrant dish is a meal in itself, but it pairs beautifully with a simple side salad of arugula with a lemon vinaigrette. For a heartier meal, add grilled chicken or shrimp. Serve with a slice of crusty bread to soak up any remaining sauce and a glass of crisp Sauvignon Blanc or Pinot Grigio.
How-to Summary
In short: Cook ravioli, reserve pasta water. Sauté garlic, asparagus, and tomatoes. Combine ravioli with veggies, using pasta water to create a light sauce. Finish with parmesan and serve.
Frequently Asked Questions
Can I use frozen ravioli? Absolutely. Frozen ravioli works well; just adjust the cooking time according to the package directions.
What other vegetables can I use? This recipe is versatile. Try zucchini, bell peppers, peas, or spinach. Add hearty veggies first and delicate greens at the very end.
My sauce is too thin/thick. How do I fix it? If too thin, let it simmer for another minute to reduce. If too thick, add more reserved pasta water, one tablespoon at a time.
Can I make this ahead of time? It’s best served fresh. However, you can prep the vegetables in advance. Cooking should be done just before serving.
What’s a good substitute for parmesan? Pecorino Romano offers a sharper flavor, or a creamy ricotta salata would be delightful. For a dairy-free option, try nutritional yeast.
Common Mistakes to Avoid
- Forgetting the Pasta Water: The starchy water is essential for creating the sauce. Always reserve it before draining.
- Overcooking the Ravioli: They cook quickly and can become mushy. Taste one a minute before the package suggests.
- Crowding the Pan: Sauté vegetables in a single layer to ensure they caramelize instead of steam.
- Using Pre-Grated Parmesan: For the best flavor and melt, grate a block of parmesan cheese fresh.
Conclusion
Ravioli Primavera is the epitome of a quick, satisfying, and colorful weeknight meal. By mastering a few simple techniques—like reserving pasta water and sautéing vegetables properly—you can transform simple ingredients into a restaurant-quality dish. Its flexibility with seasonal produce makes it a recipe you’ll return to all year round. Enjoy the fresh flavors and happy cooking!
