Welcome back to another amateur recipe! If I can do it- so can you.
Today we’re talking about a delicious ravioli recipe made with peas & asparagus. We’re pairing it with a super easy cream sauce you can whip up in 5 minutes or less! This recipe is perfect for spring with fresh vegetables and a creamy butternut squash filling.
Keep reading to get the full recipe!
I was thinking of spring recipes to make, and I wanted to make something with ravioli! If you don’t know- ravioli is a stuffed pasta you can really put whatever you want. It is the older brother of tortellini- which is smaller stuffed pasta.
Ravioli is a super filling dish, and a little goes a long way. However, despite their size, ravioli does not take that long to cook, making it a fast supper you can whip up for the whole family!
I wanted to add some vegetables to this carb-filled meal, so I decided to go with some spring peas & asparagus to freshen up the dish. For the sauce, I didn’t think a traditional tomato sauce would pair well, so we went with a cream sauce instead!
The only problem with creamy sauces is that it comes with high calories in fat. So instead of using traditional cream, I decided to go with evaporated milk! It has fewer calories & fat than cream but still allows your sauce to get that delicious creamy consistency!
With all that being said- let’s get into some questions you might have!
What Kind of Ravioli to Use?
There are tons of different kinds of ravioli to choose from. However, I went with a butternut squash-filled ravioli for this recipe because it’s one of my favourites!
With that being said- if pumpkin isn’t your jam, you can really use whatever you want! I highly recommend going with a cheese-filled ravioli over a beef, just because the flavours work better together. However, pick what you like best- it’s your supper after all!
How Many Ravioli Per Person?
I used 2 250g bags of ravioli for this recipe, and I allocated half a package for each person. If you’re trying to ballpark how many ravioli to give each person, I say about 125g per person, so divide your bag accordingly!
Alternatives for This Recipe
Maybe you like the idea of this recipe, but something isn’t sitting right. Some of the swaps you can make are as follows:
Ravioli for ravioli: as I said, you can use whatever kind you want! You don’t have to use the butternut squash that I did!
Vegetables: Not crazy about peas or asparagus? You can swap them out for mushrooms or even zucchini if you prefer!
Evaporated Milk: Don’t have evaporated milk? You can use cream for this recipe- however, please note the calories will be higher!
Let's Get Cooking
Pea & Asparagus Ravioli with Cream Sauce
Pea & Asparagus Ravioli
- 500g Ravioli Whatever kind you like
- 1 Clove Garlic
- 1 TBSP Extra Virgin Olive Oil
- 1 Cup Chopped Asparagus
- 1 Cup Peas
- 1/2 TSP Salt
- 1 Can Evaporated Milk
- 1/4 Cup Romano Cheese Parm will work too
- 2 TBSP Butter
- 1 TBSP Flour
- 1/2 TSP Salt
- 1/2 TSP Pepper
For Peas & Asparagus
- In a large pan add in your olive oil and set your burner to medium
- Add in your chopped garlic clove & sautee until aromatic.
- Add in your asparagus & peas and cook for 5 minutes or until asparagus are fork-tender.
- Once cooked through remove from your pan & set aside
For Cream Sauce
- **you can make your sauce at the same time as your pasta
- In the same pan add in your butter & reduce heat to medium-low
- Once butter is melted add in your crushed garlic clove & flour, stirring vigorously until your mixture becomes paste-like.
- Add evaporated milk & cheese and stir. Add in your salt & pepper and cook until your sauce tightens up.
- in a large pot bring water to a boil & add in a tsp of salt
- Add your ravioli and cook per packaging instructions (about 3-4 minutes)
- Reserve some of your pasta water & set it aside.
- If you notice your sauce has become too thick- add some of your pasta water back in.
- Combine your sauce, veggies & ravioli in a pan & stir until everything is evenly coated.