Spring Ravioli with Peas and Asparagus

This quick and easy vegetarian pasta with asparagus and peas is loaded with creamy herb and garlic goat cheese, a bright hint of lemon, and plenty of fresh mozzarella. It comes together in under 20 minutes and uses only a handful of ingredients, so prep and chopping are minimal.

You Will Love This

• Spring-inspired flavors: Cheese ravioli is tossed in a light, creamy lemon and goat cheese sauce while peas and asparagus stay tender-crisp. The dish is finished with fresh mozzarella and broiled to a golden finish.
• Simple, fast, and low-effort: The veggies and pasta cook in the same pot, which saves time and dishes. Minimal chopping means dinner is on the table in about 20 minutes.
• Perfect for a cozy date night: It feels restaurant-quality without the fuss — pair it with a glass of wine and a simple salad for an easy special meal.

Ingredients and Substitutions

• Refrigerated or frozen ravioli: Cheese-filled ravioli is recommended, though spinach or mushroom ravioli, tortellini, or other filled pastas work well. If using an unfilled pasta, reduce the amount accordingly.
• Peas: Frozen or fresh peas give the best texture and flavor. If using canned peas, add them at the end to avoid mushiness.
• Asparagus: Fresh asparagus from the market yields the best texture and flavor; trim and cut into 2″ pieces.
• Garlic: Thinly sliced fresh garlic is ideal. If needed, substitute 1/2–3/4 teaspoon garlic powder.
• Dried herbs: Dried oregano is the suggested herb, but dried thyme, rosemary, or Italian seasoning are all good alternatives.
• Garlic & herb goat cheese: This adds creamy tang and herb flavor. Plain goat cheese will work, as will other soft cheeses, but the garlic-herb version adds depth.
• Dry white wine: Use a dry white wine you enjoy drinking; avoid sweet or dessert wines.
• Heavy cream: Adds richness and helps the sauce come together. Add more for a thinner sauce or use a splash of reserved pasta water to loosen the sauce if needed.
• Lemon zest and juice: Fresh lemon brightens and balances the richness; white wine vinegar can substitute in a pinch, though the flavor will change slightly.
• Fresh mozzarella: Optional but recommended for a melty, golden topping. If you prefer not to broil, finish with grated Parmesan instead.

Instructions

Boil the pasta in a large pot of salted water according to package directions. When the pasta has about 1 minute left, add the peas and asparagus to the boiling water so everything finishes cooking together. Drain using a colander or a slotted spoon. Drizzle with olive oil, season with salt and pepper, and toss to coat. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced garlic and dried oregano and cook, stirring, for about 1 minute until fragrant. Add the goat cheese and cook, stirring, until it melts and becomes creamy.

Pour in the white wine and heavy cream, then simmer for about 1 minute, stirring frequently. Remove the pan from the heat and stir in lemon zest and juice. Add the cooked pasta, peas, and asparagus to the sauce and toss gently to coat. Season to taste with Kosher salt and freshly cracked black pepper.

Top the pasta with slices or pieces of fresh mozzarella. Broil for 1–2 minutes, watching closely, until the cheese is melted and turns a deep golden brown. Garnish with chopped fresh parsley and serve immediately.

Tips

• Season your pasta water well: Add 2–4 tablespoons of Kosher salt to the boiling water before adding pasta. This is the primary opportunity to season the pasta itself and improves the final flavor.
• Cook pasta and vegetables together: Start the ravioli for the lowest recommended time and add peas and asparagus with about one minute left so everything finishes at once and stays tender-crisp.
• Toss pasta with olive oil after draining: A drizzle of oil and a quick toss prevents sticking and makes it easier to add the pasta to the sauce without clumping. It also adds a layer of seasoning.
• Swap pastas if desired: If you prefer a different pasta, use the same amount (20–25 oz) for cheese-filled pastas like tortellini. For unfilled dry pasta, use about 16 oz. Good alternatives include rigatoni, penne, fusilli, bowties, medium shells, spaghetti, or linguine.

Variations

This recipe is a great base for adding proteins, herbs, or other vegetables depending on what you have on hand. Popular additions:

• Fresh basil leaves
• Crispy bacon or pancetta
• Pecorino Romano or Parmesan
• Sautéed yellow onion or thinly sliced green onion
• Red pepper flakes for heat
• Roasted broccoli or extra roasted vegetables
• Leftover grilled chicken breast
• Fresh spinach stirred in just before serving

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheating: The sauce will thicken as it cools. Add a splash of cream or a little reserved pasta water when reheating on the stovetop over medium heat to loosen the sauce. Stir and heat until warmed through, then adjust seasoning before serving.

FAQ

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: About 8 servings
• Category: Main Dish
• Method: Stovetop + Oven
• Cuisine: Italian
• Diet: Vegetarian

Instructions (Condensed)

1. Cook ravioli according to package directions. Add peas and asparagus during the last minute, then drain and toss with olive oil, salt, and pepper.
2. Sauté garlic and oregano in olive oil for about 1 minute. Add goat cheese and melt until creamy.
3. Stir in white wine and cream; simmer for 1 minute. Remove from heat and add lemon zest and juice.
4. Toss pasta and vegetables with the sauce, season to taste, top with fresh mozzarella, and broil 1–2 minutes until golden. Garnish with parsley and serve.

Nutrition (per serving, approximate)

• Calories: 337
• Sugar: 3.6 g
• Sodium: 577 mg
• Fat: 10.8 g
• Saturated Fat: 5.5 g
• Carbohydrates: 37.5 g
• Fiber: 4 g
• Protein: 22.9 g
• Cholesterol: 42.1 mg