Spinach & Ricotta Ravioli Primavera

    Pasta is so versatile - and the basic cream sauce in this dish makes it easy to switch ingredients around (the types of pasta and the vegetables your prefer)  Try this recipe first before making any changes - if I make a plain pasta (such as linguine) I usually make sure to add in and wilt down fresh spinach into my skillet. This is also great with some cooked/grilled chicken or shrimp added in near the end...  Enjoy! Diane 

Spinach & Ricotta Ravioli Primavera
 
Ingredients:
 
Spinach & Ricotta Ravioli – approx 30 large pieces
(use homemade, fresh or frozen ravioli: prepare according to package or recipe)
 
1 Tbs Butter
3/4 Cup diced sweet pepper: red, yellow or orange
2 Cloves Garlic, minced
1 Cup Fresh Asparagus, cut into ½” pieces
2 Cups Fresh Broccoli Florets
1 small Lemon, zested and juiced
1 Cup Heavy Whipping Cream
1 Cup Fresh Parmesan Cheese, grated
1 tsp Salt
Pinch of Pepper 
 
Directions:
 
Melt butter in a large skillet on stove-top. Add diced sweet peppers and cook for about 3 minutes. Add in minced garlic and continue cooking an additional 1 minute (stir often to prevent scorching of garlic)
 
Blanch the Asparagus and Broccoli in boiling water for 1 minute, drain and set aside.
 
Zest Lemon, set aside.
 
Add Cream, lemon juice, salt & pepper to skillet along with the blanched vegetables.
 
Let the Cream come up to a simmer over Medium heat. Add in all but, 1/4 cup of the
Parmesan cheese and let simmer and stir everything together so that the cheese melts down and the Cream starts to thicken. This can take up to 5 minutes.
 
Taste test sauce to see if any additional salt & pepper is needed. Add in your cooked
Ravioli and stir everything together to coat and reheat the ravioli.  Once the sauce is thickened, and ravioli is hot - serve topped with a light sprinkle of lemon zest and the remaining Parmesan cheese.
 
Recipes by: Louisa Pasta  
Photos by: Diane Baker for Canning and Cooking at Home