Savor the deliciousness of Ravioli Primavera, featuring ricotta-filled ravioli paired with fresh green peas and tender asparagus, capturing the spirit of spring. Ready in just minutes, it’s the ideal choice for a quick and satisfying meal.
Primavera and Ricotta
Pasta Primavera is a delicious dish made with sautéed spring vegetables. This recipe uses fresh, premade ravioli with sweet ricotta cheese, which you can easily find in the refrigerated section of your grocery store. While there are many brands of ravioli with ricotta, I am fond of Trader Joe’s Cacio e Pepe, pronounced–kaa cho eh peh pay–which translates to cheese and pepper. The ravioli shells are infused with black pepper and have a creamy ricotta filling. Although it is delicious in this dish, many ravioli brands would be just as tasty!
Prosciutto
Can I Substitute Bacon for Prosciutto?
Yes, you can substitute bacon if you prefer it instead of Prosciutto. Cook 4 or 5 slices of bacon and then chop it to sprinkle it on the finished dish.
Do You Cook the Prosciutto?
Yes, cook until crispy to garnish the finished dish. Carefully separate the thin slices to prevent them from breaking apart, and lay them on parchment paper or a silicone mat on a baking sheet. Keep a close watch as they near doneness because the thin slices can burn quickly! Once crisp, chop them and sprinkle them over the finished dish.
Note: Prosciutto is safe to eat without cooking because it has been cured.
How to Make Vegetarian Ravioli Primavera
To make this a vegetarian dish, omit the Prosciutto. The dish will be just as delicious!
Prepare the Pasta and Vegetables
Let the ravioli simmer in lightly salted water according to the packaging directions. Add the green peas when there is one minute of cooking time remaining. I recommend using frozen green peas for this recipe, although fresh peas are also a good option. I do not recommend canned green peas, as they typically lack the fresh flavor of frozen or fresh varieties.
Cut the Vegetables for Ravioli Primavera
Cut the fresh asparagus into thin slivers on a diagonal, known as bias cutting. Start by removing the tough bottom stalk, about 2-3 inches from the base. To save time, you can cut 3 or 4 stems at once.
For the shallot, slice it into thin rings using a horizontal cut. Thin slices ensure that the vegetables cook quickly and evenly.
Sauté the Vegetables for Ravioli Primavera
To minimize the use of cooking oil, cook the vegetables in a non-stick or well-seasoned pan. Add the minced garlic once the asparagus and shallots wilt and are tender. You can either chop the garlic by hand, use an electric chopper, or opt for prepared minced garlic from a jar.
Garnish Ravioli Primavera with Parmesan Cheese
Consider sprinkling some grated Parmesan cheese over the finished dish for an added touch. Enjoy!
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Ravioli Primavera
Ingredients
- 4 slices thinly sliced Prosciutto
- 8-9 ounce package ravioli stuffed with ricotta (Trader Joe's Cacio de Pepe or similar ricotta pasta recommended)
- 1 cup frozen green peas
- 2 teaspoons olive oil
- 8-10 asparagus stalks, cut thin on the bias (diagonally) (dry the asparagus before cutting)
- 1 medium shallot, thinly sliced into rings
- 1 clove garlic, minced
- 3 tablespoons butter, divided
- Salt and pepper to taste
- fresh parmesan cheese, grated (optional)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the prosciutto slices on top, ensuring they are not overlapping. Bake for 11-13 minutes or until crispy, rotating the baking sheet after 6 minutes.
- Cook the ravioli in lightly salted water according to the package instructions. Add the green peas to the ravioli when 1 minute of cooking time remains. Afterward, drain the water and stir in 1 tablespoon of butter to coat the pasta.
- Add olive oil to a skillet and heat on medium until hot. Then, add the asparagus and shallot. Lower the heat and cook for 2-3 minutes until they wilt and become tender. Add the garlic and 2 tablespoons butter and continue cooking until the vegetables are tender and the garlic is fragrant, about 30-60 seconds. Pour the vegetables over the cooked ravioli and toss to mix.
- Crumble the Prosciutto over the ravioli. Garnish with fresh Parmesan and add salt and pepper if desired. Serve immediately.