I love this colorful Ravioli Primavera dinner recipe.
Health experts say you should eat the rainbow, right? Their reasoning behind that, of course, is that if you’re eating a rich variety of colors in your diet then you’re probably getting a good intake of vegetables. This ravioli primavera recipe is perfect for that!
What kinds of vegetables are in Ravioli Primavera?
This ravioli recipe includes carrots, broccoli, peas, corn, tomato, basil and parsley. Oh, and the cheese ravioli itself has spinach in it too. If there are any veggies you don’t care for, you can leave them out or substitute something else. I think zucchini would be great in this recipe too!
Spinach and cheese ravioli are combined with a wonderful vegetable-rich, light broth-based sauce. It makes for a delicious, lighter pasta dinner. There are no heavy cream sauces in this pasta recipe!
Top with a good dose of shredded or grated Parmesan cheese, if you’d like!
One thing great about this recipe is that you’re using frozen or fresh ravioli (so easy), and it’s all made simply on the stove. It shouldn’t take any more than 30 minutes to get dinner on the table. Enjoy!
Here are a few more pasta recipes you might like to try:
- Goat Cheese Ravioli with Winter Pesto Sauce
- Easy Spaghetti Pie
- Lasagna Stuffed Shells
- Baked Penne with Italian Sausage
- Rotini with Shrimp
- 12 ounces cheese and spinach ravioli
- 1 teaspoon olive oil
- 2 medium garlic cloves, minced
- 1 large carrot, peeled and sliced
- ⅓ cup chicken broth, divided
- 3 cups broccoli florets
- 1¼ pounds plum tomatoes, chopped
- 1½ cups frozen peas
- 1 cup frozen corn
- 3 tablespoons chopped fresh basil (or ½ teaspoon dried)
- 2 tablespoons chopped fresh parsley
- salt and pepper, to taste
- shaved or shredded Parmesan (optional)
- in a medium pot, begin heating water for the ravioli. Cook the ravioli according to package directions.
- Meanwhile, in a large skillet, heat the oil until hot (not smoking), over medium heat. Add the garlic and sauté, stirring until tender, about 2 minutes. Stir in the carrot and 2 tablespoons of the broth. Cook, stirring frequently, until the carrot is tender, about 5 minutes.
- Add the broccoli and the remaining broth, stirring to coat. Stir in the tomatoes and ½ cup water and cook until the broccoli is tender and the sauce is slightly thickened, about 4 minutes. Stir in the peas, corn, basil, parsley, salt and pepper. Continue to cook until hot, about 2 minutes.
- Transfer the vegetable mixture to a large bowl and add the ravioli. Gently, toss to coat. Serve in 4 shallow bowls. It's delicious topped with Parmesan, if desired.
- If preparing this recipe as vegetarian, use vegetable broth instead of chicken broth.