Name: Ravioli Primavera
Prep time: 25 min
Total time: 25 min
Yield: 4 - 6 serving(s)
Ingredients: Kosher salt, to taste; 2 (9-ounce) packages cheese or spinach ravioli; 2 tbsp. salted butter; 1 onion, finely diced; 3 garlic cloves, minced; 1 c. broccoli florets; 8 oz. thin asparagus, trimmed and cut into 1-inch pieces; 1/4 c. white wine; 2/3 c. low-sodium chicken broth; 1/2 c. heavy cream; 1 c. frozen peas, thawed; 3/4 c. diced ham; 1/2 c. prepared pesto; 1/4 c. grated parmesan cheese, plus more for serving; Black pepper, to taste

Step 1Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.

Step 2Meanwhile, 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.

Step 3Splash 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.

Step 4Stir in the peas and let them heat up in the sauce.

Step 5Stir in the ham, pesto, and parmesan and let them heat a bit. Season with salt and pepper.

Step 6Drain the ravioli, add it to the skillet, and toss. Serve with more parmesan.