Ravioli with Peas and Asparagus

This quick and easy vegetarian pasta with asparagus and peas is loaded with creamy herb and garlic goat cheese, a zesty hint of lemon, and plenty of fresh mozzarella. It comes together in less than 20 minutes and uses just a handful ingredients – requiring minimal chopping and prep time!

 

You Will Love This

• It’s filled with spring-inspired flavors! The store-bought cheesy ravioli is tossed in a light, creamy lemon goat cheese sauce, and the peas and asparagus are cooked perfectly tender-crisp! Then it’s all topped with fresh mozzarella and broiled to golden brown perfection.
• It’s got simple ingredients and is quick and easy to make! This ravioli pasta dish utilizes that forgotten bag of frozen peas in the back of your freezer AND the veggies and pasta cook together which saves you time and extra dishes! It also requires very minimal chopping and prep time which means you’ll have dinner on the table in about 20 minutes!
• It’s a beautiful dish to serve for date night! This is a fun pasta dish that has the feel of a restaurant-quality meal, but is easy enough to make right in the comfort of your own home! Open a bottle of wine, grab your partner, and spend some time in the kitchen tonight.
• If you loved this ravioli recipe, be sure to check out my creamy garlic and tomato tortellini, sun dried tomato ravioli, and 15 minute olive oil pasta.

Ingredients and Substitutions

• Refrigerated Ravioli – I love to use cheese ravioli for this dish, but you can use whatever you like! Spinach or mushroom filled would be delicious as well. Frozen ravioli would work in this recipe too.
• Frozen Peas – Frozen or fresh peas work best for this recipe. Canned peas will work in a pinch but plan to add them right at the end so they don’t end up mushy.
• Asparagus – Grab some freshly harvest asparagus from the farmer’s market for the best flavor and texture.
• Garlic – I like to slice fresh garlic but you could sub with 1/2-3/4 of a teaspoon of garlic powder instead.
• Dried Herbs – Dried oregano is my herb of choice for this pasta, but you could also use dried thyme or dried rosemary. Italian seasoning works well too.
• Garlic & Herb Goat Cheese – I love the extra flavor of garlic and herb goat cheese but you could use plain or another flavor as well.
• Dry White Wine – Use a dry white wine that you like to drink. This is not a good recipe for a sweet or dessert wine.
• Heavy Cream – Heavy cream gives the sauce it’s flavor and texture. Feel free to add more as needed for a thinner sauce. You can also add a splash of pasta water to help coat the pasta as well.
• Lemon Zest & Juice – Fresh lemon juice and zest is going to add the perfect tang and acidity to balance out the creamy sauce. You could sub with white wine vinegar if you don’t have a fresh lemon on hand but it will alter the flavor.
• Fresh Mozzarella – While the fresh mozzarella is totally optional, I love to add it to this ravioli dish and then broil it to add a variety of texture and a melty element to the pasta. If you don’t like fresh mozzarella, try a sprinkle of grated Parmesan cheese instead and skip the broil.

Instructions

Boil pasta in a large pot of salted water then add peas, and asparagus. Drain with a colander or slotted spoon and drizzle with olive oil, season with salt and pepper and toss to coat evenly. Set aside. 

Heat olive oil in a large skillet over medium heat. Add garlic and oregano and cook for about a minute.

Add goat cheese to the pan.

Cook until melted and creamy. 

Add white wine and cream. Simmer for 1 minute, stirring frequently. 

Remove from heat and stir in lemon zest and juice. Add pasta and veggies.

Toss to coat evenly. Season to taste with Kosher salt and fresh cracked black pepper.

Top with fresh mozzarella.

Broil for 1-2 minutes or until the cheese is melted and turning dark golden brown. Garnish with fresh parsley and enjoy!

Tips

• Season your pasta water moderately! I like to add 2-4 tablespoons of Kosher salt to my large pot of boiling water just before adding the pasta. This is the first chance you have to season the pasta and it goes a long way in boosting the flavor of the overall dish. Don’t be shy with the salt, most of it ends up going down the drain with the pasta water anyway so your dish won’t end up too salty – promise!
• It’s easiest to cook the pasta, peas, and asparagus all at one time. Check the cooking time on your ravioli. Set your timer for the lowest recommended cooking time. Plan to add the frozen peas and chopped asparagus when there is about 1 minute left on your timer. So if the ravioli package recommends boiling the pasta 7-9 minutes, set your timer for 7 minutes and add the peas and asparagus around the 6-minute mark so the ravioli and veggies finish cooking at the same time.
• Toss your cooked pasta and veggies in olive oil and season to taste with salt and pepper. I like to do this after cooking my pasta to make sure that it doesn’t stick together. That way when it comes time to add the pasta and veggies to the sauce, they hop right into the pan without clumping together. The salt and pepper also add another layer of seasoning to the dish as well.
• Feel free to use another kind of pasta in place of the ravioli. I’d recommend using the same amount of pasta (20-25 oz.) if you’re using a cheese-filled pasta – like tortellini. But I’d recommend just using 16 oz. of pasta if you’re using a regular (unfilled) pasta. Some good noodles to use in place of the ravioli are:
  • rigatoni
  • penne
  • fusilli
  • bowties
  • medium shells
  • spaghetti
  • linguine

Variations

We love to use this recipe as a blueprint and add meat, herbs, and veggies depending what we’ve got on hand. Some of our favorites include:

• fresh basil leaves
• crispy bacon or pancetta
• Pecorino Romano or Parmesan
• sauteed yellow onion
• thinly sliced green onion
• red pepper flakes
• roasted broccoli
• leftover grilled chicken breast
• spinach

Storage and Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
• Reheating: The sauce will thicken as it cools so when you’re reheating this pasta, be sure to add another splash of cream to loosen it up a bit. Heat in a saucepan over medium heat until warmed through. Season to taste with salt and pepper before serving.

FAQ

More Easy Pasta Dishes

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