Primavera Ravioli

Keywords: pasta, lunch, dinner, healthy, filling, savory

Serves: 4-6

Prep Time: 15 minutes

Total Time: 25 minutes

Equipment: large pot, fork, nonstick pan or cast-iron skillet, strainer, plate


  • Kosher salt, to taste
  • 2 9-ounce packages cheese or spinach ravioli
  • 2 tablespoons salted butter
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 cup broccoli florets
  • 8 ounces thin asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup white wine
  • 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
  • Black pepper, to taste


  1. Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the onion and garlic and cook, stirring, about one minute. 
  4. Stir in the broccoli and cook for one minute. 
  5. Stir in the asparagus and cook for one minute. Season with salt.
  6. Add the wine and chicken broth. Cook until the liquid reduces a bit, about three minutes. Stir in the heavy cream and simmer for one minute.
  7. Stir in the peas and let them heat up in the sauce.
  8. Stir in the ham, pesto, and parmesan and let them heat a bit. Season with salt and pepper.
  9. Drain the ravioli and add the prepared sauce. Serve with more parmesan.


  • Use a different mix of your preferred vegetables.
  • Use your favorite ravioli for the dish.
  • Replace the butter with olive oil to change the flavor and to add more unsaturated fats. 
  • Change the wine or broth. For example, try veggie broth.


  • This recipe is best served immediately, but can be stored in the fridge for two to three days.

Nutrition Notes:

  • Decrease the fat content by adding less heavy cream.
  • Utilize less salt for lower sodium content.
  • This meal contains a great source of vegetables and protein and can be a filling option for lunch or dinner.

Savings Tip:

  • Try to purchase items in bulk to avoid higher costs.
  • The recipe provided yields many servings; cut the ingredient amounts in half for a lower serving yield.

Nutrition Facts:

Serving Size1 cup
Energy (kcal)471.7
Fat (g)30.5
Saturated (g)12.2
Cholesterol (mg)113.7
Sodium (mg)900
Carbs (g)33.8
Sugars (g)6.4
Added Sugars (g)0
Fiber (g)4.9
Protein (g)15.1
Vitamin D (IU)40
Calcium (mg)241.7
Iron (mg)3.8
Potassium (mg)510.6