Baked Ravioli with Asparagus and Peas - An easy vegetarian meal!
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5 from 1 vote

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.
Course dinner, entree, lunch, main
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 - 6
Calories 440kcal
Author Allison - Celebrating Sweets

Ingredients

  • 16 ounces ravioli I used two 8-oz packages of frozen spinach and cheese ravioli
  • 1/2 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
  • 1/2 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 1/4 cup parmesan cheese, and salt and pepper to taste.
  • 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.
  • 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