Garden Veggie and Ravioli Skillet with Pistachio Herb Butter
Try this Garden Veggie and Ravioli Skillet with Pistachio Herb Butter recipe.
Try this Garden Veggie and Ravioli Skillet with Pistachio Herb Butter recipe.
- 1/2 cup grated parmesan cheese
- pinch of crushed red pepper flakes
- 2 tablespoons olive oil
- 1/2 teaspoon salt + pepper
- 1 cup cherry tomatoes
- 1 clove garlic (minced or grated)
- 1 red pepper (sliced)
- 1/2 cup white balsamic vinegar
- 1 tablespoon lemon zest + juice
- 16 - 20 ounces prepared cheese ravioli
- 8 tablespoons unsalted butter (softened)
- 1/2 cup fresh herbs (i used basil (thyme + oregano))
- 1/2 cup roasted pistachios (finely chopped)
- pinch of salt and pepper (to tatse)
- 1 ear corn (kernels removed from the cob)
- 1 small bunch asparagus (ends trimmed and then chopped)
- 1 small zucchini and or summer squash (sliced into rounds
- Carbohydrate 28.6542000197206 g
- Cholesterol 22.0000000280322 mg
- Fat 14.2005000120083 g
- Fiber 1.78800007104874 g
- Protein 11.5534000127816 g
- Saturated Fat 5.2990100059109 g
- Serving Size 1 1 recipe (314g)
- Sodium 419.275000512005 mg
- Sugar 26.8661999486719 g
- Trans Fat 0.709460000639353 g
- Calories 307 calories
Step-by-step
- In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt and pepper.
- Stir in the parmesan cheese until well mixed.
- Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.
- Heat a 12 inch or larger skillet over medium high heat.
- Add 2 tablespoons of olive oil to a pan.
- Add the corn, red pepper and asparagus.
- Sauté five minutes and then add the zucchini and tomatoes.
- Sauté until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer.
- Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli.
- If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli.
- Bring the water to a boil and cook until the water is mostly absorbed, about 3-5 minutes.
- Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes.
- Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes.
- Gently toss the pasta until the butter melts.
- Add the remaining two tablespoons of butter if desired.
- Serve right away!
A Weeknight Wonder: Garden Veggie and Ravioli Skillet
As a busy working mom, finding time to cook a delicious and healthy dinner often feels like a Herculean task. Between juggling work deadlines, school pick-ups, and all the other demands of modern life, whipping up something from scratch can seem almost impossible. But I’ve discovered a secret weapon in my kitchen arsenal that helps me conquer weeknight dinner woes: the one-pan wonder! This Garden Veggie and Ravioli Skillet with Pistachio Herb Butter is a perfect example. It’s quick, easy, bursting with flavor, and, best of all, requires minimal cleanup.
The beauty of this recipe lies in its simplicity. It all starts with a vibrant mix of fresh vegetables – corn, red peppers, asparagus, zucchini, and juicy cherry tomatoes. These are sautéed to perfection, achieving that gorgeous caramelization that elevates the dish to a whole new level. Then, the magic happens when we add the ravioli. Instead of boiling them separately, we cook them directly in the skillet with a little water, allowing the vegetables' flavors to infuse into the pasta. The result is a beautifully unified dish, where each ingredient sings in harmony.
The star of the show, however, is undoubtedly the pistachio herb butter. This luscious concoction is incredibly easy to make and adds a touch of elegance and sophistication to an otherwise straightforward meal. The combination of creamy butter, fragrant herbs (I love using basil, thyme, and oregano), crunchy pistachios, and a hint of lemon zest is simply irresistible. It's the perfect way to elevate this simple skillet meal into something truly special. And let’s not forget the parmesan cheese, which adds another layer of richness and savory goodness.
Why I love this recipe:
- One-pan convenience: Minimal cleanup is a major plus on busy weeknights.
- Quick and easy: Ready in under 30 minutes.
- Flavorful and satisfying: A perfect balance of sweet, savory, and creamy.
- Versatile: You can easily adapt the vegetables to suit your preferences and what's in season.
- Impressive presentation: Despite its simplicity, this dish looks beautiful served up in a skillet.
This isn't just a weeknight dinner; it’s a celebration of fresh, vibrant flavors, a testament to the magic that can happen when simple ingredients are combined with a little creativity. It’s a recipe that I’ve made countless times, and it never fails to impress, both my family and unexpected guests. So, the next time you’re short on time but craving a delicious and satisfying meal, give this Garden Veggie and Ravioli Skillet with Pistachio Herb Butter a try. You won't be disappointed.
Tips and variations:
- Feel free to substitute your favorite vegetables. Broccoli, mushrooms, or spinach would all be delicious additions.
- If you don't have white balsamic vinegar, red balsamic will also work well.
- For a richer flavor, use a higher-quality parmesan cheese.
- Add a sprinkle of fresh herbs before serving for an extra burst of freshness.
- This dish also makes excellent leftovers – the flavors meld even more beautifully after a night in the fridge.
This recipe is a true reflection of my personal cooking philosophy: delicious food doesn't have to be complicated. With a little planning and some simple, high-quality ingredients, you can create memorable meals, even on the busiest of nights. This Garden Veggie and Ravioli Skillet isn’t just a meal; it's a shortcut to a happy, well-fed family, even when time is short. Enjoy!
