Pioneer Woman Ravioli Primavera
|
Ravioli Primavera (Pioneer
Woman)
This easy
pasta dish is perfect for springtime¡ªor anytime!
Author: Ree Drummond (Pioneer Woman)
Recipe Type: weeknight meals, dinner, main dish
Total Time: 25 min
Yield: ?4 to 6
servings
Prep Time: 25 min
Ingredients:
|
Kosher?salt, to taste |
| 2?(9-ounce) packages |
cheese or?spinach?ravioli |
| 2?tablespoons |
salted?butter |
| 1 |
onion, finely diced |
| 3 |
garlic cloves, minced |
| 1?cup |
broccoli?florets |
| 8?ounces |
thin asparagus,
trimmed and cut into 1-inch pieces |
| 1/4?cup |
white wine |
| 2/3?cup |
low-sodium?chicken broth |
| 1/2?cup |
heavy cream |
| 1?cup |
frozen?peas, thawed |
| 3/4?cup |
diced?ham |
| 1/2?cup |
prepared pesto |
| 1/4?cup |
grated parmesan?cheese, plus more for serving |
|
Black?pepper, to taste |
Directions:
1 Bring a large pot of salted water to a boil. Add the
ravioli and cook as the label directs.
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 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 Stir in the peas and let them heat up in the sauce.
5 Stir in the ham, pesto and parmesan and let them heat a
bit. Season with salt and pepper.
6 Drain the ravioli, add to the skillet and toss. Serve with
more parmesan.
Source:?
Ginny Butterfield
Cranberry Twp, Pa
|
Virginia Butterfield