In today’s fast-paced world, finding time to prepare a nutritious meal from scratch can be challenging. However, with a few well-chosen store-bought shortcuts, you can still enjoy a delicious and healthy home-cooked dinner. This lemony ravioli primavera recipe is a testament to how convenience foods like frozen vegetables and prepared pesto can transform a simple package of cheese ravioli into a vibrant, balanced meal.
The key ingredients for this dish include frozen vegetables, prepared pesto, and fresh or frozen cheese ravioli, all of which can be easily found in the refrigerator or freezer section of your local grocery store. These items are not only convenient but also help bridge the gap to a healthier and more affordable meal.
To prepare this dish, start by sautéing garlic, scallions, and bite-size pieces of fresh asparagus in olive oil. Add a cup of peas, which can be fresh or frozen, and a touch of lemon zest and juice for a sunny flavor. Cook the vegetables until they are crisp-tender, then stir in a generous dollop of basil pesto. The pesto can be homemade or store-bought, depending on your preference.
Meanwhile, cook the cheese ravioli according to the package instructions. Once cooked, toss the ravioli with the vegetable-pesto mixture and serve in bowls with grated parmesan cheese. This meal comes together in about 40 minutes, making it an ideal option for busy families looking to enjoy a home-cooked dinner without the hassle.
Lemony Ravioli Primavera with Pesto
Servings: 3
Total time: 40 mins
This recipe turns a package of cheese ravioli into a vibrant meal in a bowl that’s packed with spring vegetables and lemony, herbal flavors. Store-bought pasta and pesto are the real timesavers here. A nutritious, tasty dinner that’s on the table in 40 minutes? Done.
Ingredients:
- 1 tablespoon olive oil
- 2 garlic cloves, minced or finely grated
- 5 scallions, light green and white parts, sliced (1/3 cup)
- 1 pound asparagus, trimmed and cut at an angle into 1-inch pieces
- 1/8 teaspoon fine salt, plus more as needed
- One (10-ounce) package refrigerated or frozen cheese ravioli
- 1 cup green peas, fresh or frozen (no need to defrost, if frozen)
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 2 tablespoons fresh lemon juice (from the same lemon)
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup basil pesto, store-bought or homemade
- Grated parmesan cheese, for serving (optional)
Instructions:
- Bring a large pot of water to a boil over high heat.
- In a large, deep skillet over medium heat, heat the oil until shimmering. Add the garlic and scallions, and cook, stirring constantly, for 30 seconds. Add the asparagus and cook, stirring frequently, for 2 minutes.
- When the water comes to a boil, season with salt, if desired. Add the ravioli to the pot and cook according to the instructions on the package, about 4 minutes. Reserve 1/2 cup of the pasta water before draining the ravioli.
- While the ravioli is boiling, add the peas to the skillet with the asparagus, then stir in the lemon zest and juice, 1/8 teaspoon of salt, and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the asparagus and peas are crisp-tender, about 3 minutes.
- Remove the skillet from the heat. Stir in the pesto, then add the cooked ravioli and 2 tablespoons of the reserved pasta water to the skillet, and gently toss to combine. Add more water, 1 tablespoon at a time, as needed, to thin the sauce to the desired consistency. Divide among shallow bowls, garnish with grated parmesan, if desired, and serve.
With this recipe, you can enjoy a wholesome meal that respects the importance of family time and the convenience of modern living.
Original reporting: Texarkana Gazette — read the source article.
