Pioneer Woman Ravioli Primavera

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Ravioli Primavera (Pioneer Woman)

ravioli primavera

This easy pasta dish is perfect for springtime—or 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

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