Ravioli alla Bobbi
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 503
- Total Fat
- 26
- Saturated Fat
- 13
- Carbohydrates
- 48
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 22
- Cholesterol
- 90
- Sodium
- 869
- Total: 20 min
- Active: 15 min
Ingredients
18 ounces fresh cheese ravioli
2 tablespoons salted butter
3 cloves garlic, minced
1 medium onion, finely diced
2 cups broccoli florets, broken into small pieces
8 ounces thin asparagus, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1/2 cup heavy cream
3/4 cup diced cooked ham
1/4 cup grated Parmesan, plus more for serving
2 tablespoons store-bought pesto
1/2 cup halved cherry tomatoes
Handful of fresh basil leaves, torn, for serving
Directions
- Bring a pot of water to a boil. Cook the ravioli in the boiling water according to the package instructions.
- Meanwhile, melt the butter in a large skillet over medium-high heat and add the garlic and onions. Cook, stirring, for 1 minute. Add the broccoli and asparagus and cook, stirring, 1 minute. Season with salt and pepper. Splash in the broth, then cook until the liquid reduces a bit, 2 to 3 minutes. Stir the cream into the skillet and reduce the heat to a simmer. Stir in the ham, Parmesan and pesto and cook for a couple of minutes to allow the sauce to thicken.
- Drain the ravioli, then add them to the sauce with the tomatoes and toss. Sprinkle with the basil and extra Parmesan before serving. Enjoy.