Categories: Pasta

Ingredients

• Kosher salt, to taste
• 2- 9 oz. packages cheese or spinach ravioli
• 2 tbsp salted butter
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 cup broccoli florets
• 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup white wine
• 2/3 cup chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas, thawed
• 3/4 cup diced ham
• 1/2 cup prepared pesto
• 1/4 cup grated Parmesan, plus more for serving
• Black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Add the ravioli and cook as directed.

2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.

3. Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.

4. Stir in the peas and let them heat up in the sauce.

5. Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.

6. Drain the ravioli, add to the skillet and toss. Serve with more parmesan.

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