Description
Light, vibrant, and bursting with seasonal flavor — this Fresh Spring Ravioli is the perfect way to celebrate the season’s best ingredients. With tender pasta pillows filled with ricotta and herbs, and finished in a bright lemon-butter sauce, it’s a dish that looks and tastes like spring on a plate.
Ingredients
1 (9 oz) package refrigerated cheese ravioli (or homemade)
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup asparagus, cut into 1-inch pieces
1 cup peas (fresh or frozen)
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil or mint for garnish
Instructions
1. Bring a large pot of salted water to a boil and cook ravioli according to package directions; drain and set aside.
2. In a large skillet, heat butter and olive oil over medium heat.
3. Add garlic and sauté for 30 seconds until fragrant.
4. Add asparagus and cook for 3–4 minutes until tender-crisp.
5. Stir in peas, lemon zest, and juice.
6. Add cooked ravioli to the skillet and gently toss to coat.
7. Season with salt, pepper, and Parmesan cheese.
8. Garnish with fresh basil or mint and serve warm.
Notes
🌿 Secret 1: Add a spoonful of ricotta or burrata on top for creamy decadence.
🍋 Secret 2: Finish with a drizzle of truffle oil or extra-virgin olive oil for richness.
🥦 Secret 3: Swap asparagus for baby spinach, artichokes, or zucchini ribbons.
🧄 Secret 4: Add toasted pine nuts for crunch and depth.
💛 Secret 5: Serve with chilled white wine — the perfect spring pairing!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: spring ravioli, lemon butter ravioli, asparagus ravioli, seasonal pasta, vegetarian dinner