Ravioli Primavera

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!

🛒Ingredients needed:

cheese and spinach ravioli
olive oil
garlic
carrot
chicken broth
broccoli florets
plum tomatoes
frozen peas
frozen corn
fresh basil
fresh parsley
salt and pepper
Parmesan cheese

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

✏️How to make Ravioli Primavera:

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.

➡️Recipe Tips:

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!
If preparing this recipe as vegetarian, use vegetable broth instead of chicken broth.
Top with a good dose of shredded or grated Parmesan cheese, if you’d like!

★How to Store:

Leftovers can be stored in the refrigerator and enjoyed for lunch or dinner within a couple days. It’s not a dish I would normally freeze, but you could give it a try if desired. Let me know how it holds up!

✔️What to serve with Ravioli Primavera:

This delicious vegetable forward pasta can easily stand alone, but a crisp green salad like Salad with Citrus Vinaigrette and Sugared Pecans or Caesar Salad with Homemade Sourdough Croutons would be a great addition to the meal.
A loaf of hot sourdough bread is always a great option.
If you’re a wine loved, Ravioli Primavera pairs well with a nice buttery Chardonnay.

❤️Why I love this recipe:

With no heavy cream sauce, it’s a healthy and delicious pasta dish I don’t need to feel guilty about eating.
Using frozen or fresh ravioli is so easy, and it’s all made simply on the stove.
The entire meal can be made in well under an hour. Perfect for busy work nights!

Here are a few more pasta recipes you might like to try:

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5 from 3 votes

Ravioli Primavera

A rainbow of vegetables makes this a healthy version of ravioli.

Recipe Details

Prep Time: 25

Cook Time: 22

Total Time: 47

Course: Pasta

Cuisine: American

Keyword: primavera, ravioli, vegetables

Servings: servings

Calories: 437kcal

Author: RecipeGirl.com

Ingredients

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)

Instructions

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.

Notes

If preparing this recipe as vegetarian, use vegetable broth instead of chicken broth.

Nutrition

Serving: 1serving, Calories: 437kcal, Carbohydrates: 65g, Protein: 20g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 46mg, Sodium: 935mg, Potassium: 900mg, Fiber: 10g, Sugar: 11g, Vitamin A: 5279IU, Vitamin C: 111mg, Calcium: 94mg, Iron: 11mg