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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
If you want to make this dinner vegetarian, just leave out the ham and use vegetable broth instead of chicken broth.
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Ingredients
Kosher salt, to taste
- 2
9-ounce packages cheese or spinach ravioli
- 2 Tbsp.
salted butter
- 1
onion, finely diced
- 3
garlic cloves, minced
- 1 cup
broccoli florets
- 8 oz.
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
Directions
- Step 1Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.
- Step 2Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.
- Step 3Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
- Step 4Stir in the peas and let them heat up in the sauce.
- Step 5Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
- Step 6Drain the ravioli, add to the skillet and toss. Serve with more parmesan.
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