I love this colorful Ravioli Primavera dinner recipe.
Ravioli Primavera
Health experts say you should eat the rainbow, right? Their reasoning behind that, of course, is that if you’re eating a rich variety of colors in your diet then you’re probably getting a good intake of vegetables. This ravioli primavera recipe is perfect for that!
🛒Ingredients needed:
- cheese and spinach ravioli
- olive oil
- garlic
- carrot
- chicken broth
- broccoli florets
- plum tomatoes
- frozen peas
- frozen corn
- fresh basil
- fresh parsley
- salt and pepper
- Parmesan cheese
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
✏️How to make Ravioli Primavera:
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In a medium pot, begin heating water for the ravioli. Cook the ravioli according to package directions.
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Meanwhile, in a large skillet, heat the oil until hot (not smoking), over medium heat. Add the garlic and sauté, stirring until tender, about 2 minutes. Stir in the carrot and 2 tablespoons of the broth. Cook, stirring frequently, until the carrot is tender, about 5 minutes.
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Add the broccoli and the remaining broth, stirring to coat. Stir in the tomatoes and ½ cup water and cook until the broccoli is tender and the sauce is slightly thickened, about 4 minutes. Stir in the peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes.
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Transfer the vegetable mixture to a large bowl and add the ravioli. Gently, toss to coat. Serve in 4 shallow bowls. It’s delicious topped with Parmesan.
➡️Recipe Tips:
- If there are any veggies you don’t care for, you can leave them out or substitute something else. I think zucchini would be great in this recipe too!
- If preparing this recipe as vegetarian, use vegetable broth instead of chicken broth.
- Top with a good dose of shredded or grated Parmesan cheese, if you’d like!
★How to Store:
Leftovers can be stored in the refrigerator and enjoyed for lunch or dinner within a couple days. It’s not a dish I would normally freeze, but you could give it a try if desired. Let me know how it holds up!
✔️What to serve with Ravioli Primavera:
- This delicious vegetable forward pasta can easily stand alone, but a crisp green salad like Salad with Citrus Vinaigrette and Sugared Pecans or Caesar Salad with Homemade Sourdough Croutons would be a great addition to the meal.
- A loaf of hot sourdough bread is always a great option.
- If you’re a wine loved, Ravioli Primavera pairs well with a nice buttery Chardonnay.
❤️Why I love this recipe:
- With no heavy cream sauce, it’s a healthy and delicious pasta dish I don’t need to feel guilty about eating.
- Using frozen or fresh ravioli is so easy, and it’s all made simply on the stove.
- The entire meal can be made in well under an hour. Perfect for busy work nights!
Here are a few more pasta recipes you might like to try:
- Goat Cheese Ravioli with Winter Pesto Sauce
- Easy Spaghetti Pie
- Lasagna Stuffed Shells
- Baked Penne with Italian Sausage
- Rotini with Shrimp
Ravioli Primavera
A rainbow of vegetables makes this a healthy version of ravioli.
Ingredients
- 12 ounces cheese and spinach ravioli
- 1 teaspoon olive oil
- 2 medium garlic cloves, minced
- 1 large carrot, peeled and sliced
- ⅓ cup chicken broth, divided
- 3 cups broccoli florets
- 1¼ pounds plum tomatoes, chopped
- 1½ cups frozen peas
- 1 cup frozen corn
- 3 tablespoons chopped fresh basil (or ½ teaspoon dried)
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
- shaved or shredded Parmesan (optional)
Instructions
- in a medium pot, begin heating water for the ravioli. Cook the ravioli according to package directions.
- Meanwhile, in a large skillet, heat the oil until hot (not smoking), over medium heat. Add the garlic and sauté, stirring until tender, about 2 minutes. Stir in the carrot and 2 tablespoons of the broth. Cook, stirring frequently, until the carrot is tender, about 5 minutes.
- Add the broccoli and the remaining broth, stirring to coat. Stir in the tomatoes and ½ cup water and cook until the broccoli is tender and the sauce is slightly thickened, about 4 minutes. Stir in the peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes.
- Transfer the vegetable mixture to a large bowl and add the ravioli. Gently, toss to coat. Serve in 4 shallow bowls. It's delicious topped with Parmesan, if desired.
Notes
- If preparing this recipe as vegetarian, use vegetable broth instead of chicken broth.
Nutrition
Serving: 1serving, Calories: 437kcal, Carbohydrates: 65g, Protein: 20g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 46mg, Sodium: 935mg, Potassium: 900mg, Fiber: 10g, Sugar: 11g, Vitamin A: 5279IU, Vitamin C: 111mg, Calcium: 94mg, Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
