Name: Ravioli with Peas, Asparagus, and Goat Cheese Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 20-25 oz. cheese ravioli (frozen or refrigerated); 12 oz. bag frozen peas; 1 bunch asparagus, cut into 2-inch pieces; 1 tablespoon olive oil, plus more for tossing pasta; 4 cloves garlic, thinly sliced; 1 teaspoon dried oregano; 4 oz. garlic & herb goat cheese; 1/4 cup dry white wine; 1/4 cup heavy cream; Zest and juice of 1 lemon; 8 oz. fresh mozzarella; Kosher salt, to taste; Fresh cracked pepper, to taste; Fresh parsley, for garnish

Print Recipe·4 from 6 reviews

If you’ve ever wanted a dish that feels like a warm hug from your favorite Italian trattoria, then this Ravioli with Peas, Asparagus, and Goat Cheese Recipe is exactly what you need. It’s a delightful blend of rich, creamy goat cheese with fresh, crisp vegetables and tender ravioli, all coming together with a bright touch of lemon that makes every bite sing. Whether you’re cooking for a weeknight dinner or a small gathering, this recipe is effortless, fresh, and just the right balance of comforting and light. Trust me, once you try it, this ravioli dish will quickly become one of your go-to favorites.

Ingredients You’ll Need

A metal colander filled with a mix of yellow ravioli squares, vibrant green peas, and asparagus pieces. The ravioli have a smooth surface with slightly ruffled edges, and the green peas form a bright, small round layer mostly at the bottom. The asparagus spears are cut into short lengths, adding a deeper green contrast and texture among the pasta and peas. The colander is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Keeping the ingredient list simple yet thoughtful is the secret to this Ravioli with Peas, Asparagus, and Goat Cheese Recipe. Each item plays a crucial role in delivering the perfect harmony of flavors, textures, and color. From the fresh veggies bringing vibrant crunch, to the creamy cheeses adding luscious depth, these ingredients combine beautifully.

20-25 oz. cheese ravioli (frozen or refrigerated): The star of the dish, providing a tender, cheesy base that’s quick to cook.
12 oz. bag frozen peas: A sweet burst of green that adds brightness and texture.
1 bunch asparagus, cut into 2-inch pieces: Brings a fresh, slightly nutty flavor and fantastic crunch.
1 tablespoon olive oil + more for tossing pasta: Adds richness and helps marry all the ingredients together.
4 cloves garlic, thinly sliced: Infuses the dish with aromatic depth and warmth.
1 teaspoon dried oregano: A subtle earthy note that complements the veggies and cheese.
4 oz. garlic & herb goat cheese: Creamy, tangy, and flavored with garlic and herbs for a luscious sauce.
1/4 cup dry white wine: Adds acidity and a delicate fruity complexity to the sauce.
1/4 cup heavy cream: Enhances the sauce’s richness and creaminess.
Zest and juice of 1 lemon: A fresh, zesty brightness that lifts the entire dish.
8 oz. fresh mozzarella: Melts beautifully on top, creating a bubbly, golden crust under the broiler.
Kosher salt: For seasoning every element perfectly.
Fresh cracked pepper: Adds a touch of warmth and spice.
Fresh parsley for garnish: Provides a fresh pop of color and herbaceous flavor.

How to Make Ravioli with Peas, Asparagus, and Goat Cheese Recipe

Step 1: Cook Pasta and Vegetables

Bring a large pot of salted water to a boil, and cook the cheese ravioli according to package directions until just al dente. About one minute before the pasta is done, add the frozen peas and asparagus pieces to the boiling water to cook lightly alongside the ravioli. This quick method keeps the veggies perfectly tender yet crisp, blending those fresh green flavors seamlessly into the dish.

Step 2: Drain and Toss with Olive Oil

Drain the pasta and vegetables thoroughly to avoid any sogginess. Immediately drizzle a little olive oil over everything and season generously with kosher salt and cracked black pepper. Toss it all together gently but thoroughly, ensuring each ravioli and veggie piece is glistening with oil and seasoning to prep for the luscious sauce ahead.

Step 3: Sauté Garlic and Oregano

In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add the thinly sliced garlic and dried oregano, stirring frequently for about one minute. This method helps release the garlic’s rich aroma without burning it, while the oregano adds a fragrant layer that’s key to this recipe’s flavor profile.

Step 4: Create the Creamy Goat Cheese Sauce

Add the garlic & herb goat cheese to the pan, stirring as it melts into a velvety, creamy sauce. Pour in the white wine and heavy cream, letting it simmer gently for about a minute. This combination creates a luxurious coating that will cling beautifully to the ravioli and veggies, making every bite wonderfully indulgent yet balanced.

Step 5: Brighten with Lemon

Remove the pan from heat and stir in the zest and juice of one lemon. This simple step brings an uplifting brightness that cut through the richness of the goat cheese and cream, giving the dish a fresh, vibrant finish.

Step 6: Combine Pasta with Sauce

Add the cooked ravioli, peas, and asparagus into the sauce, tossing everything delicately yet thoroughly to ensure every morsel is perfectly coated. Taste and adjust seasoning with more salt and pepper if needed, shaping the dish to your liking.

Step 7: Melt Mozzarella to Perfection

Transfer the saucy ravioli mixture to an oven-safe dish, and top it with generous handfuls of fresh mozzarella. Place it under the broiler for 1-2 minutes—watch closely as the cheese melts into a bubbly, golden-brown marvel that adds a gooey, irresistible finish to your Ravioli with Peas, Asparagus, and Goat Cheese Recipe.

Step 8: Garnish and Serve

Once out of the oven, sprinkle fresh parsley over the top for a vibrant pop of green and a hint of fresh herbal flavor. This simple garnish adds just the right touch of color and aroma that makes this dish truly special.

How to Serve Ravioli with Peas, Asparagus, and Goat Cheese Recipe

A white pan filled with around three layers of food: the first layer shows a light creamy sauce with specks of black pepper; the second layer includes bright yellow ravioli pieces with ruffled edges evenly placed throughout; the third layer has fresh green peas scattered across and some whole green asparagus spears spread among the ravioli, along with thin slices of light-colored garlic on top. A wooden spatula with some creamy sauce is resting inside the pan on the right side. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley is a classic, but you can also add a sprinkle of grated Parmesan or a drizzle of high-quality extra virgin olive oil for extra depth. A few lemon wedges on the side invite guests to add a touch more zing if desired. These small finishing touches elevate each plate beautifully.

Side Dishes

This dish pairs wonderfully with something light and simple like a crisp green salad tossed in a lemon vinaigrette or a rustic garlic bread to mop up every bit of that creamy sauce. A chilled glass of dry white wine or sparkling water with a splash of lemon completes the meal perfectly without overwhelming the delicate flavors.

Creative Ways to Present

For a dinner party, consider plating the ravioli individually in shallow bowls topped with a sprig of parsley and a small lemon twist. You could also serve it family-style in a large, warm ceramic baking dish right from the oven, encouraging everyone to help themselves to the irresistibly melty mozzarella topping. Either way, it’s guaranteed to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Separate the ravioli from any melted cheese toppings to maintain texture before reheating.

Freezing

If you want to freeze this Ravioli with Peas, Asparagus, and Goat Cheese Recipe, it’s best to freeze the ravioli and veggies before adding the creamy sauce and mozzarella topping. Wrap tightly in freezer-safe containers or bags for up to 2 months. When ready to use, thaw overnight and proceed with the sauce and broiling steps fresh.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally to prevent sticking. You can also warm portions in the oven, covered with foil to keep moisture, and add a little cream or olive oil if the sauce has thickened too much.

FAQs

Can I use fresh ravioli instead of frozen or refrigerated?

Absolutely! Fresh ravioli can be used and might even bring an extra tender texture, but be mindful it usually cooks faster, so adjust cooking times accordingly to avoid overcooking.

Is there a substitute for goat cheese?

You can swap goat cheese for ricotta or cream cheese for a milder, creamier sauce. However, goat cheese adds a uniquely tangy warmth that is hard to replicate perfectly.

Can I make this recipe vegan or dairy-free?

With some adaptations, yes! You’d need vegan ravioli, substitute the goat cheese with a plant-based alternative, and swap the heavy cream with coconut cream or a nut-based cream. Keep in mind that the flavor profile will shift accordingly.

Why do we add the peas and asparagus during the last minute of pasta cooking?

This technique ensures the peas and asparagus remain tender but still crisp and bright in color, striking the perfect texture balance without overcooking.

What wine pairs well with this Ravioli with Peas, Asparagus, and Goat Cheese Recipe?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements this dish beautifully, enhancing the lemony brightness and balancing the creamy sauce.

Final Thoughts

There’s something truly special about a dish that’s both simple to prepare and packed with vibrant flavors and textures, and this Ravioli with Peas, Asparagus, and Goat Cheese Recipe is just that. It’s fresh, indulgent, and perfect for sharing with friends or family. I can’t wait for you to try it and add it to your favorite meal rotation—it’s a delicious way to celebrate seasonal veggies and creamy cheese all in one lovely plate.