Creamy Baked Ravioli layered with asparagus and peas in a light parmesan sauce. An easy recipe for any night of the week.
Simply boil store bought ravioli, make a creamy garlic parmesan sauce (I used skim milk to keep it light), then layer the ravioli, asparagus, and peas with the sauce. Top with parmesan cheese and bake until bubbly. The top gets slightly crisp and the inside is smooth and creamy.
This dish is hearty, satisfying, and family friendly. A green salad or rotisserie chicken would be great alongside, although my family found it substantial enough on its own.
Recipe
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.
Print
Pin
Save
Servings: 4 - 6
Calories: 440kcal
Ingredients
- 16 ounces ravioli, I used two 8-oz packages of frozen spinach and cheese ravioli
- ½ pound asparagus, cut into bite-sized pieces
- 1 cup frozen peas
- 3 tablespoons olive oil or butter
- 3 tablespoons all purpose flour
- 1 clove large garlic, minced or finely grated
- 3 cups milk, I used skim
- ½ cup grated parmesan cheese, divided
- salt and pepper
- Chopped parsley and thyme, for garnish (if desired)
Instructions
- Preheat oven to 375°F. Butter a 10-inch pie plate or 2-quart casserole dish.
- 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.
- 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 ¼ cup parmesan cheese, and salt and pepper to taste.
- Spread ¼ 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.
- Bake uncovered for approximately 20 minutes, or until bubbly. Sprinkle with chopped herbs, if desired. Serve immediately.
Notes
Adapted from Better Homes and Gardens
Nutrition
Calories: 440kcal | Carbohydrates: 45g | Protein: 20g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 648mg | Potassium: 322mg | Fiber: 4g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 12mg | Calcium: 270mg | Iron: 9.4mg
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Teri says
One of my favorite meals!
Sharon says
DELUCIOUS!!! My entire family LOVED this dinner! Best part was that most of the ingredients are things that I always have on hand, just had to pick up fresh asparagus.
Celebrating Sweets says
Hi Sharon! I’m so glad that you enjoyed it! Thanks for stopping by to let me know. 🙂
Gloria says
Has anyone subbed a non dairy milk?
Celebrating Sweets says
I have not tried it. I’ve only made the recipe as written.
Joanna says
Can this be pit together ahead of time and just baked when I am ready to serve it?
Allison says
I wouldn’t recommend it. The ravioli might dry out.