If you’re looking for a simple yet flavor-packed meal, this Cheese Ravioli with Lemon Sauce & Veggies is just what you need! Tender cheese ravioli is tossed with a vibrant lemon butter sauce, sautéed vegetables, and a sprinkle of Parmesan for the perfect balance of comfort and freshness. Whether it’s a quick weeknight dinner or a special weekend treat, this dish is sure to be a favorite.
Why You’ll Love This Recipe
- Quick & Easy – This dish comes together in under 30 minutes, making it ideal for busy nights.
- Loaded with Veggies – Packed with fresh vegetables, it’s a great way to enjoy a wholesome meal while still indulging in cheesy pasta.
- Bright & Flavorful – The tangy lemon sauce adds a refreshing twist that pairs perfectly with the rich ravioli.
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.
How to Make This Recipe
- Cook the Ravioli – Boil the ravioli according to the package instructions and set aside.
- Sauté the Veggies – In a large pan, heat olive oil and butter. Add garlic, zucchini, cherry tomatoes, and spinach, cooking until tender.
- Make the Lemon Sauce – Stir in lemon juice, zest, and a bit of pasta water for a silky, flavorful sauce.
- Toss Everything Together – Add the cooked ravioli to the pan, tossing to coat in the sauce. Sprinkle with Parmesan and fresh basil.
How to Store & Reheat
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a skillet over medium heat with a splash of water or broth to refresh the sauce.
Tips & Substitutions
- Swap spinach for kale or arugula for a different flavor.
- Don’t like asparagus? Leave it out, just use spinach!
- Use any fresh veggies you have on hand—bell peppers or mushrooms work great!
- Add grilled chicken or shrimp for extra protein.
Enjoy this light yet satisfying meal any night of the week!
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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