Four Cheese Ravioli Recipe
Ricotta, asiago, mozzarella, parmesan, ravioli, zucchini, squash, spinach, red onion, asparagus, mushroom, pesto cream sauce.
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Ingredients
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Cheese Filling
Ravioli
Vegetables
Pesto Cream Sauce
Method
Cheese Filling Preparation
- 1
Mix the Cheese
In a large mixing bowl, combine the ricotta, asiago, mozzarella, and parmesan cheeses. Mix until well combined and set aside.
Ravioli Preparation
- 2
Prepare Ravioli
If using store-bought ravioli, follow the package instructions for cooking. If making homemade ravioli, roll out the pasta dough and fill with the cheese mixture, sealing the edges well.
Vegetable Sauté
- 3
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the zucchini, squash, red onion, asparagus, and mushrooms. Sauté for about 5-7 minutes or until tender. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.
Pesto Cream Sauce Preparation
- 4
Make the Sauce
In a small saucepan, combine the heavy cream and pesto sauce over medium heat. Stir continuously until the mixture is heated through and slightly thickened, about 3-5 minutes.
Combine and Serve
- 5
Combine All Components
Once the ravioli is cooked, carefully drain and add to the skillet with the sautéed vegetables. Pour the pesto cream sauce over the ravioli and gently toss to combine. Serve warm.