Four Cheese ravioli with veggies is a simple dish to prepare. This is a simple recipe that uses purchased cheese ravioli from the refrigerated section of the grocery store. We use spinach, cherry tomatoes and asparagus. This recipe is on high rotation in the Summer wen we can use fresh basil. However, we make it year round, and use parsley as herb of choice!
What you will need to make this 4 cheese veggie ravioli:
Four Cheese Ravioli: The star of the dish, providing a creamy, cheesy filling to complement the other ingredients. If you can not find 4 cheese ravioli in the refrigerated section of the grocery store, any ravioli will do.
Shallot and Garlic: These aromatics add depth and flavor to the sauce. Sauté them in butter for a savory base.
Lemon: Lemon zest or juice can provide a touch of brightness and acidity, balancing the richness of the cheese and butter.
Baby Spinach: This leafy green wilts quickly and adds a pop of color and nutrients to the dish. It pairs well with creamy pasta.
Cherry Tomatoes: These can be sautéed to add a burst of sweet and tangy flavor, contrasting with the richness of the dish.
Asparagus: Asparagus will provide a fresh and slightly crunchy element, enhancing the overall texture and flavor. If you are not an asparagus fan.
Pine Nuts: Toasted pine nuts offer a nutty crunch and a rich, earthy flavor that complements the ravioli. If you do not have these at your house, no worries, you can just omit.
Butter: Essential for creating a creamy, luscious sauce. It helps bind all the flavors together.
Feta Cheese: Crumbled feta can be sprinkled on top to add a tangy and salty kick, balancing the sweetness of the tomatoes and richness of the other cheeses. If you prefer, you can use parmesan instead.
White Wine: Deglaze the pan with white wine to enhance the sauce’s complexity with its acidity and flavor.
Veggie Broth: Used to create a flavorful sauce base. The choice between chicken or vegetable broth depends on your dietary preference.
Pepper: Adds a touch of heat and spice to the dish. Adjust to your desired level of spiciness.
Fresh Basil: A garnish of fresh basil leaves on top adds a burst of fresh, aromatic flavor and bright green color. You can also use fresh parsley, or just omit.
These ingredients work together to create a well-balanced and flavorful Four Cheese Ravioli with Veggies dish that’s both creamy and vibrant.
Equipment
- pot
- Strainer
Ingredients
Ingredients for four cheese ravioli with veggies:
- 1/3 cup pine nuts
- 7 tablespoons butter divided into 4 and 3
- 1 large shallot minced about 1/3 cup
- 3 cloves garlic finely grated
- Fresh ground pepper
- ¼ cup white wine
- 1 10 ounce bag of refrigerated four cheese ravioli
- ½ cup veggie broth
- 1 lb asparagus rough ends removed, cut on the diagonal
- Zest of one Lemon
- Juice of ½ Lemon
- 2 cups of loosely packed fresh baby spinach roughly chopped
- 1 cup fresh cherry tomatoes halved
- 1/3 cup crumbled Feta Cheese
- Fresh Basil
Instructions
Instructions for four cheese ravioli with veggies:
- Start water boiling, adding several dashes of salt
- Add pine nuts to a hot pan, and get them golden. This will take just a few minutes, and you will want to toss them and move them around so they do not burn.1/3 cup pine nuts
- Melt 4 tablespoons butter in a large skillet. Add shallots, & sweat for a minute. Add garlic, stirring to sauté. Add 4-6 grinds of black pepper to taste7 tablespoons butter divided into 4 and 3, 1 large shallot minced, 3 cloves garlic, Fresh ground pepper
- Add wine, stir to scrape pan, cooking for a few minutes.¼ cup white wine
- Drop the pasta into boiling water and boil, according to instructions.1 10 ounce bag of refrigerated four cheese ravioli
- While pasta is boiling, add a half cup of the veggie broth into the shallots and garlic, reserving rest till the end. Cook stirring for a couple of minutes.½ cup veggie broth
- Add in the lemon zest and juice.Zest of one Lemon, Juice of ½ Lemon
- Toss in the asparagus, and cook for 30 seconds.1 lb asparagus
- Using a slotted spoon, add the cooked ravioli into the sauce.
- After tossing the pasta to coat with sauce, add spinach & 1/2 the feta cheese. Toss gently, and add more broth to loosen, if needed. Finally, toss the fresh tomatoes in.2 cups of loosely packed fresh baby spinach, 1/3 cup crumbled Feta Cheese, 1 cup fresh cherry tomatoes
- Now you can serve pasta in bowls, as this is a more brothy pasta dish. Top each dish of pasta with feta and pine nuts, and garnish with fresh basil.1/3 cup pine nuts, Fresh Basil
Notes
Nutrition
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