It’s time to put away the boots and the scarves because today is the first day of spring! It’s also National Ravioli Day so I thought that I would put both of these celebrations together and create a delicious spring-inspired dish: Spring Pea and Asparagus Ravioli.
I live in Wisconsin so winter seems to last forever. You can only imagine my excitement for spring to finally arrive and to see little buds popping up from the ground. I’m ready to pull out my loafers and lighter knits and see the sunshine more often. I’m also excited for all of the spring produce that will be popping up in abundance at my local grocery store including asparagus and spring peas! Here are some of the other items that you should be stocking up on this spring:
- Morel Mushrooms
- Pea Shoots
If you have never tried some of the above vegetables I would encourage you to try something new this spring. And while you’re trying something new, how about a baked ravioli in celebration of National Ravioli Day! I picked up fresh shelled peas at my local Trader Joe’s but you can also use frozen peas. If you’re using fresh peas make sure that you blanche them before using them. Put a little spring in your step and enjoy this fresh pasta bake!
- 16 ounces cheese and asparagus ravioli
- ½ pound asparagus cut into bite-sized pieces
- 1 cup frozen peas (or fresh, blanched peas)
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- 1 clove large garlic minced
- 2 cups 2% milk
- ½ cup grated parmesan cheese divided
- 4 ounces Prosciutto di Parma
- Salt and pepper
- Chopped parsley for garnish
- Preheat oven to 375°F. Butter a 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.
- Chop up the prosciutto into bite-sized pieces. Place them in a frying pan and move around for 2-3 minutes until slightly crisp.
- 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. Sprinkle half of the prosciutto on top. 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 and prosciutto.
- Bake uncovered for approximately 20 minutes, or until bubbly. Sprinkle with chopped parsley, if desired. Serve immediately.