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Ravioli with Peas, Asparagus, and Goat Cheese Recipe

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4 from 6 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 8 servings

Description

This vibrant ravioli dish combines tender peas and crisp asparagus with a creamy garlic and herb goat cheese sauce, all topped with melted fresh mozzarella and a bright hint of lemon. Quick and easy to prepare in about 20 minutes, it’s a perfect weeknight meal bursting with fresh flavors and a delightful mix of textures.

Ingredients

Pasta & Vegetables

  • 20-25 oz. cheese ravioli (frozen or refrigerated)
  • 12 oz. bag frozen peas
  • 1 bunch asparagus, cut into 2-inch pieces

Sauce

  • 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

Topping & Garnish

  • 8 oz. fresh mozzarella
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh parsley, for garnish

Instructions

  1. Cook Ravioli and Vegetables: Boil pasta according to package directions until al dente. When the pasta has 1 minute left to boil, add frozen peas and cut asparagus pieces to the boiling water. Boil everything together for that final minute to cook the vegetables perfectly alongside the pasta.
  2. Drain and Season: Drain the water from pasta and vegetables. Drizzle them with olive oil, season with kosher salt and freshly cracked pepper, then toss to coat everything evenly. Set this mixture aside while you prepare the sauce.
  3. Prepare Sauce Base: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat to start the sauce.
  4. Sauté Garlic and Oregano: Add thinly sliced garlic and dried oregano to the pan. Cook for about 1 minute, stirring frequently, until fragrant but not browned.
  5. Melt Goat Cheese: Add the garlic & herb goat cheese to the pan. Stir and cook until it melts into a creamy, smooth sauce base.
  6. Add Wine and Cream: Pour in the dry white wine and heavy cream. Let the mixture simmer for 1 minute, stirring frequently to blend the flavors and thicken the sauce slightly.
  7. Add Lemon: Remove the pan from heat. Stir in the fresh lemon zest and juice to brighten the sauce with fresh citrus notes.
  8. Toss Pasta and Vegetables in Sauce: Add the cooked ravioli, peas, and asparagus to the sauce in the pan. Toss thoroughly to coat all ingredients evenly. Adjust seasoning with salt and pepper to taste.
  9. Top with Mozzarella and Broil: Transfer the sauced pasta mixture to a broiler-safe dish or keep in the pan if oven-safe. Top evenly with fresh mozzarella. Place under the broiler for 1-2 minutes until the cheese melts and turns a dark golden brown.
  10. Garnish and Serve: Remove from the oven. Garnish generously with fresh parsley and serve immediately for a fresh, creamy, and cheesy pasta experience.

Notes

  • Use fresh or frozen peas—both work well and save preparation time.
  • Be sure not to overcook the peas and asparagus; adding them in the last minute of pasta boiling keeps them crisp-tender.
  • When broiling mozzarella, keep a close eye to avoid burning the cheese.
  • Dry white wine can be substituted with vegetable broth for a non-alcoholic version.
  • For vegan adaptation, substitute ravioli, cheeses, and cream with plant-based alternatives.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://sarabaking.com/ravioli-with-peas-asparagus-and-goat-cheese-recipe/