Ravioli Primavera Alfredo
Indulge in the perfect harmony of creamy decadence and garden-fresh flavors with this Ravioli Primavera Alfredo! This vibrant dish combines tender cheese ravioli with a medley of sautéed zucchini, yellow squash, cherry tomatoes, and asparagus, all bathed in a luxurious homemade Alfredo sauce made with heavy cream, butter, and Parmesan cheese. In just 35 minutes, you'll have a restaurant-quality meal that’s as comforting as it is elegant, perfect for weeknight dinners or special occasions. Garnished with fresh parsley and extra Parmesan, this recipe is a feast for the eyes and the taste buds. Whether you’re a pasta aficionado or simply looking to elevate your dinner table, this creamy ravioli primavera is sure to delight!
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Recipe Information
Ingredients
- 18 ounces cheese ravioli
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus spears, chopped into 1-inch pieces
- 1.5 cups heavy cream
- 4 tablespoons unsalted butter
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.
Add the zucchini, yellow squash, asparagus, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
In a separate saucepan over medium-low heat, combine the heavy cream and butter. Stir until the butter is completely melted and the mixture begins to simmer gently.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add salt and black pepper to taste.
Pour the Alfredo sauce over the sautéed vegetables in the skillet. Stir until the vegetables are well coated.
Gently fold in the cooked ravioli, ensuring each piece is covered in the sauce. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, to reach your desired consistency.
Serve the Ravioli Primavera Alfredo warm, garnishing each plate with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.0 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 400 mg | 31% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
