Categories: Pasta
Ingredients
- Kosher salt, to taste
- 2- 9 oz. packages cheese or spinach ravioli
- 2 tbsp salted butter
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 cup broccoli florets
- 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup white wine
- 2/3 cup chicken broth
- 1/2 cup heavy cream
- 1 cup frozen peas, thawed
- 3/4 cup diced ham
- 1/2 cup prepared pesto
- 1/4 cup grated Parmesan, plus more for serving
- Black pepper, to taste
Directions
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Bring a large pot of salted water to a boil. Add the ravioli and cook as directed.
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Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.
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Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
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Stir in the peas and let them heat up in the sauce.
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Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
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Drain the ravioli, add to the skillet and toss. Serve with more parmesan.