Main Dishescelebratingsweets5.0
Baked Ravioli with Asparagus and Peas
Creamy baked ravioli layered with fresh asparagus and peas in a light parmesan sauce. An easy recipe for any night of the week.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- casserole dish
- saucepan
- whisk
- pan
📝 Preparation Steps
1
Preheat oven to 375°F. Butter a 10-inch pie plate or 2-quart casserole dish.
2
Cook ravioli in boiling water according to package directions. During the final ⏱️ 2 minutes, add the asparagus and peas to the boiling water and boil for ⏱️ 2 minutes. Drain.
ravioli (I used two 8-oz packages of frozen spinach and cheese ravioli)16 ounces
3
While the pasta is cooking, place the olive oil or butter in a medium saucepan over medium heat. Add the garlic and cook for ⏱️ 1 minute. Whisk in flour, cook for 1 more minute. Slowly add the milk, whisking as you pour. Simmer until slightly thickened and bubbly, whisking occasionally. Remove from the heat and stir in 1/4 cup parmesan cheese, and salt and pepper to taste.
olive oil or butter3 tablespoonslarge garlic (minced or finely grated)1 clovemilk (I used skim)3 cupssalt and pepper
4
Spread 1/4 cup sauce in the bottom of prepared pan. Top with half the drained ravioli, asparagus, and peas. Spoon half the remaining sauce over, then sprinkle with 2 tablespoons grated parmesan. Add the remaining ravioli and vegetables, top with the remaining sauce, then finish with 2 more tablespoons parmesan cheese.
ravioli (I used two 8-oz packages of frozen spinach and cheese ravioli)16 ounces
5
Bake uncovered for approximately ⏱️ 20 minutes, or until bubbly. Sprinkle with chopped herbs, if desired. Serve immediately.
Nutrition Facts
calories
440 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
4 g
sugar Content
9 g
sodium Content
648 mg
protein Content
20 g
cholesterol Content
54 mg
carbohydrate Content
45 g
saturated Fat Content
6 g
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