Ravioli Primavera
Cheese filled ravioli and fresh spring vegetables cook together in an easy one pot meal. Ravioli Primavera is ready to serve in 20 minutes.
Servings 4
Calories 696kcal
Equipment
- 1 large non-stick skillet with glass lid
Ingredients
- 20 oz cheese ravioli I used Trader Joe's four cheese ravioli
- 3 tbsp butter
- 8 oz asparagus top halves cut into bite-sized pieces
- 1 large shallot finely chopped
- 3 cloves garlic minced
- 2 tbsp flour
- 1 cup chicken broth
- 1/2 cup dry white wine I used a Rose
- 2 tbsp Dijon mustard
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 1/4 cup heavy whipping cream
- 1 tbp lemon zest
Instructions
- Melt the butter in a large, nonstick (deep) skillet over medium-high heat.
- Add the asparagus, give it a good stir and cover the pan with the lid. Let it cook for 2 minutes.
- Add the shallot and garlic, cook stirring often until fragrant, one minute.
- Add the flour and cook, stirring often for an additional minute.
- Add the wine and stir well, let it simmer for a little bit, this will immediately thicken because of the flour.
- Stir in the chicken broth, Dijon mustard, Italian seasoning, salt and pepper. Stir until combined. Be sure the sauce is simmering/boiling.
- Add the ravioli and peas, turn the heat to medium, cover the pan and cook for 2 minutes. Uncover, give it a good stir, put the lid back on and cook for 2 minutes more.
- Stir in the heavy cream and lemon zest. Serve immediately.
Nutrition
Calories: 696kcal | Carbohydrates: 73g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 2125mg | Potassium: 321mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1210IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 17mg