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Creamy mushroom ravioli with spring vegetables in a bowl with a fork.

Creamy Mushroom Ravioli with Spring Vegetables

Sip + Sanity | Linda Feller
Creamy Mushroom Ravioli with Spring Vegetables is just the thing to whip up when your local farm market opens for the season! 
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Prep time.5 minutes
Cook time.40 minutes
Total time.45 minutes
Course.Main Course
Cuisine.Italian
Number of servings.4 people
Calories per serving.621 kcal

Equipment

Ingredients

  • 4 slices prosciutto
  • 18 ounce 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 tablespoon unsalted butter
  • 1 leek*, (white + pale green part only) halved, sliced thin + rinsed
  • ½ teaspoon garlic powder
  • 1 cup vegetable broth
  • 4 ounce mascarpone cheese
  • ¼ cup half and half
  • 3 tablespoon freshly grated parmesan cheese, plus more for serving
  • zest of 1 lemon
  • 1 teaspoon fresh tarragon, or more, to taste

Instructions

  • 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. 
  • Crumble crispy prosciutto over the top and serve!

Notes

*Feel free to substitute minced shallot for the leek.

Nutrition

Calories: 621kcal | Carbohydrates: 51g | Protein: 21g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1251mg | Potassium: 524mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1874IU | Vitamin C: 21mg | Calcium: 351mg | Iron: 4mg
Keywords.oven, pasta, spring, stove top
Did You Make This Recipe?Be sure to share a comment below!