How to Make Ravioli Primavera: A Bright, Flavorful Pasta Classic
Vibrant veggies, pesto, and parmesan unite for an effortless, restaurant-quality supper.
How to Make Ravioli Primavera
There’s nothing quite as inviting as a bowl of Ravioli Primavera—tender pillows of ravioli tossed with spring’s freshest vegetables in a delicate, creamy sauce, and finished with a punch of pesto and parmesan. This recipe brings together the best of Italian-inspired pasta nights, combining convenience with fresh, vibrant flavors. Whether you’re making a hearty family dinner or looking to impress guests with an easy, beautiful dish, Ravioli Primavera delivers every time.
Why Ravioli Primavera?
Primavera, the Italian word for spring, is all about celebrating produce at its peak. Classic primavera dishes highlight a medley of vegetables, lightly cooked to preserve their color and texture, and gently dressed in a delicate sauce. By using store-bought cheese or spinach ravioli, this recipe cuts down on prep without sacrificing flavor. The addition of ham, pesto, and a splash of cream creates a luscious, herby sauce you’ll want to mop up with crusty bread.
Ingredients You’ll Need
- 2 (9-ounce) packages ravioli (cheese or spinach)
- 2 Tbsp. salted butter
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup broccoli florets
- 8 oz. thin asparagus, trimmed, cut into 1-inch pieces
- 1/4 cup white wine (optional; can substitute with more broth)
- 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)
- Kosher salt and black pepper, to taste
For a vegetarian version: Omit the ham and use vegetable broth instead of chicken broth for a fully meatless dish.
Step-by-Step Directions
- Cook the Ravioli:
Bring a large pot of salted water to a boil. Add in the ravioli and cook according to package directions until just tender. Drain thoroughly.
- Sauté Aromatics:
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic, stirring until fragrant, about 1 minute.
- Sauté the Vegetables:
Stir in the broccoli florets and cook for 1 minute. Add the asparagus, season with a little salt, and cook for another minute so vegetables are vibrant and just slightly tender but still crisp.
- Deglaze with Wine and Broth:
Pour in the white wine, scraping up any flavorful brown bits from the bottom. Once wine reduces slightly (about 1 minute), add the chicken broth and let simmer until the sauce thickens a bit, about 3 minutes.
- Build the Creamy Sauce:
Lower the heat and stir in the heavy cream. Simmer for 1 minute until the sauce is thick and velvety.
- Add Peas and Protein:
Stir in the thawed peas, and let them heat through in the sauce. Next, add in the diced ham (if using), the jarred pesto, and the grated parmesan; stir just until everything is warmed and well mixed. Taste and season with salt and black pepper as needed.
- Combine Ravioli and Sauce:
Add the drained ravioli to the skillet, gently tossing to coat everything in that gorgeous creamy, herby sauce.
- Serve and Garnish:
Plate the ravioli primavera, finishing with extra parmesan and cracked black pepper. Serve immediately for maximum freshness and flavor.
Key Tips for Ravioli Primavera Success
- Don’t overcook the vegetables: Vegetables should be bright and retain a little crunch for contrast.
- Use fresh ravioli if possible: Refrigerated or freshly made ravioli cooks quickly and has the best flavor/texture. Frozen ravioli works in a pinch.
- Keep the sauce creamy, not soupy: Simmer the wine and broth until reduced, and limit the cream to just enough for a coating.
- Customize the veggies: Bell pepper, zucchini, snap peas, or baby spinach all make great additions—use what’s in season or on hand.
- Vegetarian variation: Omit the ham and use vegetable broth for a wholesome meatless meal.
Ingredient Variations and Pairings
| Ingredient | Substitution/Variation |
|---|---|
| Ravioli | Try tortellini, gnocchi, or any filled fresh pasta |
| Ham | Cooked pancetta, crisped prosciutto, or omit for vegetarian |
| Asparagus & Broccoli | Bell pepper, snap peas, zucchini, or carrots |
| White Wine | Chicken or vegetable broth, or extra cream |
| Pesto | Homemade or any store-bought basil pesto, or use sun-dried tomato pesto for a twist |
Serving Suggestions & Menu Ideas
- Serve with crusty bread to soak up the sauce.
- Add a green salad with lemon vinaigrette for brightness.
- Sparkling water or a glass of crisp white wine (like Pinot Grigio) pairs well.
Make-Ahead, Storage, and Reheating Tips
- Best served fresh, but leftovers can be refrigerated up to 2 days in an airtight container.
- Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- If making ahead, cook veggies and sauce but do not toss with ravioli until ready to serve.
Why You’ll Love This Recipe
- Quick to prepare—ready in about 30 minutes.
- Flexible for weeknight meals or company.
- Packed with vegetables for a colorful, wholesome dish.
- Creamy and herby, with layers of flavor from cheese, pesto, and ham.
Nutrition & Ingredients At a Glance
| Nutrient | Approximate Amount (per serving, 1/4 recipe) |
|---|---|
| Calories | 450–550 |
| Protein | 17–20g |
| Vegetables | ~1.5 cups |
| Calcium | Good source (parmesan, ravioli) |
What others are reading
Frequently Asked Questions (FAQ)
Can I use other types of ravioli?
Yes! This primavera recipe works with cheese, spinach, mushroom, or even meat-filled ravioli. Just avoid overly sweet or dessert-style fillings.
How can I make it vegetarian?
Omit the ham and use vegetable broth. The finished dish is still hearty and flavorful, thanks to pesto and cheese.
What vegetables work best in primavera?
Classic primavera veggies include broccoli, asparagus, peas, bell peppers, zucchini, and carrots. Feel free to substitute based on seasonality or preference.
Can I make this gluten-free?
Simply use your favorite gluten-free ravioli and verify that your pesto and broth are also gluten-free.
How do I prevent the sauce from separating?
Simmer the sauce gently and avoid boiling after adding cream or cheese. Slow and steady heat ensures a cohesive, silky sauce.
Step-by-Step Visual Instructions
- First, set up your ingredients: prep the vegetables, dice the onion, and mince the garlic.
- Bring water to a boil as you start the sauce to optimize timing.
- Sauté onion and garlic just until aromatic, then add vegetables individually so each gets a quick sear.
- Deglaze the skillet with wine or broth to build the base of the sauce.
- Simmer the creamy sauce until thickened, then finish with peas, ham, pesto, and parmesan.
- Toss with hot, drained ravioli, and serve with extra parmesan.
Pro Tips for Customizing Ravioli Primavera
- For extra color, add halved cherry tomatoes or yellow squash at the end.
- Use whole wheat or filled gluten-free ravioli for dietary preferences.
- If you like a lighter sauce, reduce the cream and use additional broth for a thinner consistency.
- Creamy sauces mix well with the vibrant pesto; swirl them lightly for an attractive presentation.
- Pair leftovers with a poached egg for a luxurious brunch twist.
Other Ravioli and Primavera-Inspired Recipes
- Baked Spinach Ravioli with Pesto Cream: Combine cooked spinach ravioli with a pesto-infused cream sauce and bake until bubbly.
- Pasta Primavera: Use penne or spaghetti with a wider selection of spring vegetables, dressed in a similar creamy parmesan sauce.
- Ravioli with Roasted Veggies: Roast assorted vegetables before stirring into your sauce for deeper flavor.
- Toasted Ravioli: Dip ravioli in seasoned breadcrumbs and pan-fry for a crisp appetizer. Serve with warmed marinara sauce for dipping.
Final Thoughts
Ravioli Primavera is a restaurant-quality meal you can put together quickly and easily at home. With endless opportunities to customize, this dish is a delightful celebration of vegetables, pasta, and fresh, creamy flavors. Enjoy it for a weekday supper or as a centerpiece on your next gathering menu—and don’t forget plenty of parmesan on top!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32403902/ravioli-primavera-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9419/pioneer-womans/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g45862529/ravioli-recipes/
- https://groups.io/g/DailyRecipes/topic/pioneer_woman_ravioli/112475828
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