Print

Ravioli with Peas, Asparagus and Goat Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

Units Scale
  • 20–25 oz. cheese ravioli (frozen or refrigerated)
  • 12 oz. bag frozen peas
  • 1 bunch asparagus, cut in 2″ pieces
  • 1 tablespoon olive oil + more for tossing pasta
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon dried oregano
  • 4 oz. garlic & herb goat cheese
  • 1/4 cup dry white wine
  • 1/4 cup heavy cream
  • zest and juice of 1 lemon
  • 8 oz. fresh mozzarella
  • Kosher salt
  • fresh cracked pepper
  • fresh parsley for garnish

Instructions

  1. Boil pasta according to package directions until al dente. When the pasta has 1 minute left to boil, add peas and asparagus to the boiling water. Boil pasta and veggies together for 1 minute. 
  2. Drain water from pasta and veggies. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Set aside. 
  3. Heat olive oil in a large sauté pan over medium heat. 
  4. Add garlic and oregano and cook for about 1 minute stirring frequently. 
  5. Add goat cheese to the pan and cook until melted and creamy. 
  6. Add white wine and cream. Simmer for 1 minute, stirring frequently. 
  7. Remove from heat and stir in lemon zest and juice.
  8. Add pasta and veggies to the sauce and toss to coat evenly. Season to taste with salt and pepper.
  9. Top with fresh mozzarella and broil for 1-2 minutes or until the cheese is melted and turning dark golden brown.
  10. Garnish with fresh parsley and enjoy!

Equipment

Notes

  • 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:

Find it online: https://midwestfoodieblog.com/pasta-with-asparagus-and-peas/