Creamy Mushroom Ravioli with Spring Vegetables is just the thing to whip up when your local farm market opens for the season!
Mushroom Ravioli with Spring Vegetables in a Light Cream Sauce
I totally tricked my kid with this pasta dish! He refuses to touch mushrooms or asparagus. I waited until he ate his ENTIRE serving to let him in on my deception. He was floored…and slightly mortified. 🤣
With spring around the corner, it’s prime time to score tender, young asparagus and fresh peas. A short blanch sets the brilliant green of these spring veggies. Add them to fresh (store-bought!) mushroom & cheese ravioli and a cream sauce lightened up with vegetable broth.
But, a little fresh tarragon and lemon zest in the sauce really sends the flavors into spring mode. And, just a smattering of crispy prosciutto over the top adds a salty bite without weighing it down.
Ingredients for This Pasta Dish
- Prosciutto — thin slices! We’ll crisp these up for a satisfying salty, crunchy bite.
- Fresh mushroom ravioli — you can typically find fresh pasta in your grocer’s dairy or deli section. My local stores carry several brands of mushroom and cheese ravioli. They usually come in 9 or 10 ounce packages.
- Fresh asparagus — in the spring, you can easily find thin asparagus which cooks in a flash. Thicker asparagus will work just fine, too, if that’s all that’s available.
- Fresh peas — these may be harder to come by depending on your locale. One of my local stores carries small packages of already shucked peas for a brief amount of time. Frozen peas are very respectable substitute!
- Unsalted butter — for cooking your onion.
- Leek or shallot — both will impart a delicate onion flavor, though shallots are the stronger of the two. Use what you like or what is available. (How to clean + slice leeks.)
- Garlic powder — you can also substitute 1 or 2 cloves of minced fresh garlic and cook that with the leek.
- Vegetable broth — this will impart additional flavor and extend the quantity of sauce without becoming too heavy.
- Mascarpone cheese — this creamy, spreadable Italian cheese helps to thicken the sauce.
- Half and half — another creamy element without being heavy or cloying.
- Parmesan cheese — just enough to ‘season’ the dish.
- Lemon zest — adds a bright note.
- Fresh tarragon — a little goes a long way. It has a delicate licorice flavor and screams fresh spring to me! If you aren’t a fan of this flavor, you can substitute basil, chervil or even thyme.
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How to Make Creamy Mushroom Ravioli with Spring Vegetables
Crisp the Prosciutto — It’s so easy to make these fancy bacon bits! Place the prosciutto slices on a sheet pan lined with parchment. Bake this at 350°F for 12 to 15 minutes, keeping a close eye on it so it doesn’t burn. Allow it to cool before crumbling. It will continue to crisp as it cools.
(If you don’t use parchment, you may need to scrape the prosciutto off your pan. You’ll still end up with bits, but what a pain!)
Blanch the Veggies — Good news…you can skip the ice bath this time! Bring a saucepan of salted water to a boil. First, boil the asparagus for 3 to 5 minutes. Cooking length depends on the thickness of the asparagus (3 minutes for thin, and so on). Remove the asparagus to a dish using a slotted spoon or spider strainer.
Once the water returns to boiling, cook the peas. If you’re lucky enough to find fresh peas, cook those for 6 minutes. Frozen peas won’t take as long…2 to 3 minutes. Drain the peas and add them to the asparagus.
Make the Sauce — Using the same saucepan (just make sure all the water has evaporated), melt the butter. Add the sliced leek and cook until it becomes tender, about 2 to 3 minutes. Add garlic powder, broth, mascarpone, half and half and parmesan. Bring it to a low boil, stirring to dissolve the mascarpone. Then, reduce the heat to low and stir in the lemon zest and tarragon.
Boil the Ravioli — Bring a large pot of salted water to a boil. (You can start this step before you start on the sauce.) Boil the ravioli for about 4 minutes (or as instructed on the package). Drain the pasta and return to the pot or to a large serving bowl.
Add the vegetables and sauce and gently toss together so the ravioli doesn’t break apart. Crumble the crispy prosciutto all over the pasta and enjoy!
Substitutions + Serving Suggestions
Omit the prosciutto for a vegetarian pasta meal. Feel free to pass extra grated parmesan to sprinkle on top.
Try this with green beans, broccoli, or spinach. If you’re looking for some extra protein, this would be great with sautéed shrimp.
This is a really lovely family, weeknight meal (shouldn’t take more than about 40 minutes to make), but you can just as easily serve this as part of a brunch spread. Smaller portions, along with other brunch goodies, should serve about 8 people.
An unoaked, crisp white or rosé wine is just the thing to balance the earthiness of the mushrooms + asparagus and the creamy sauce.
More Pasta Dishes to Enjoy!
- Spaghettini with Roasted Cauliflower + Pancetta
- Ultimate Lobster Mac + Cheese
- Creamy Roasted Cauliflower Pasta Bake
- Baked Cheesy Pasta + Sausage Stuffed Acorn Squash
Creamy Mushroom Ravioli with Spring Vegetables
- 4 slices prosciutto
- 18 oz fresh mushroom ravioli can be found in your grocer's dairy or deli section in 9 or 10 oz packages
- 2 cups fresh asparagus cut into 1½" pieces
- 1 cup fresh peas or frozen
- 1 tbsp unsalted butter
- 1 leek* (white + pale green part only) halved, sliced thin + rinsed
- ½ tsp garlic powder
- 1 cup vegetable broth
- 4 oz mascarpone cheese
- ¼ cup half and half
- 3 tbsp freshly grated parmesan cheese plus more for serving
- zest of 1 lemon
- 1 tsp fresh tarragon or more, to taste
- Preheat your oven to 350°F. Line a sheet pan with parchment and arrange the prosciutto so it doesn't touch. Bake for 12-15 minutes until crispy. Keep an eye on it so it doesn't burn. Set aside to cool.
- Bring a large saucepan of salted water to a boil. Add the asparagus and cook for 3 to 5 minutes until crisp tender, depending on the thickness of the asparagus. Remove the asparagus to a dish with a slotted spoon or spider and set aside.
- Allow the water to return to a boil. Add the fresh peas and cook for 6 minutes (2-3 minutes, if using frozen peas). Drain the peas and add them to the dish with the asparagus.
- Bring a large pot of salted water to a boil for the ravioli.
- Return the saucepan to medium heat. Add the butter to melt. Add the sliced leek and cook for 2 to 3 minutes to soften.
- Next, add the garlic powder, vegetable broth, mascarpone, half and half and parmesan. Bring to a low boil and stir until the mascarpone has melted and the mixture is smooth and creamy. Reduce heat to low and stir in the lemon zest and tarragon. Keep the sauce warm on low heat as the ravioli cooks.
- Boil the ravioli for about 4 minutes (per the package instructions). Drain and return to the pot or a large serving bowl. Toss gently with the vegetables and cream sauce.
Nutritional values are estimated and provided as a general guideline only.