Ravioli Primavera Alfredo

Indulge in the perfect harmony of creamy decadence and garden-fresh flavors with this Ravioli Primavera Alfredo! This vibrant dish combines tender cheese ravioli with a medley of sautéed zucchini, yellow squash, cherry tomatoes, and asparagus, all bathed in a luxurious homemade Alfredo sauce made with heavy cream, butter, and Parmesan cheese. In just 35 minutes, you'll have a restaurant-quality meal that’s as comforting as it is elegant, perfect for weeknight dinners or special occasions. Garnished with fresh parsley and extra Parmesan, this recipe is a feast for the eyes and the taste buds. Whether you’re a pasta aficionado or simply looking to elevate your dinner table, this creamy ravioli primavera is sure to delight!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 18 ounces cheese ravioli
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus spears, chopped into 1-inch pieces
• 1.5 cups heavy cream
• 4 tablespoons unsalted butter
• 1 cup Parmesan cheese, grated
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the cheese ravioli according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1 minute until fragrant.

Step 3

Add the zucchini, yellow squash, asparagus, and cherry tomatoes to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still crisp.

Step 4

In a separate saucepan over medium-low heat, combine the heavy cream and butter. Stir until the butter is completely melted and the mixture begins to simmer gently.

Step 5

Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add salt and black pepper to taste.

Step 6

Pour the Alfredo sauce over the sautéed vegetables in the skillet. Stir until the vegetables are well coated.

Step 7

Gently fold in the cooked ravioli, ensuring each piece is covered in the sauce. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, to reach your desired consistency.

Step 8

Serve the Ravioli Primavera Alfredo warm, garnishing each plate with chopped fresh parsley and additional Parmesan cheese if desired.

Nutrition Facts

Serving size	1536.6 grams (1536.6g)

Amount per serving	% Daily Value*
Calories	3097

Total Fat 261.50g	335%
Saturated Fat 136.30g	682%
Polyunsaturated Fat 9.30g
Cholesterol 901mg	300%
Sodium 3936mg	171%
Total Carbohydrate 102.90g	37%
Dietary Fiber 9.70g	35%
Total Sugars 19.50g
Protein 70.80g	142%

Vitamin D 143IU	715%
Calcium 1536mg	118%
Iron 11mg	59%
Potassium 1923mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 77.2%

Protein: 9.3%

Carbs: 13.5%