Baked Ravioli with Asparagus
This recipe was inspired by a HelloFresh recipe we received a few weeks ago. Somehow we ended up with a half off coupon to try HelloFresh meal delivery service and thought we would give it a try. However, this post is not in any way sponsored by them.
I thought it was interesting that the favorite recipe of the three ended up being the one requiring the least amount of ingredients. I won't complain about that! I made it again with a few tweaks and thought I would share that recipe with you all today!
Serves
Ingredients
1 package of ravioli (9oz)
1 cup of milk
1/4 cup of breadcrumbs
1/4 cup of parmesan cheese
2 tablespoons of pesto
8 stalks of asparagus (was about half of a bunch for me)
1/4 cup of vegetable broth
2 garlic clove
1-2 tbsp olive oil
Directions
Preheat the oven to either 500 degrees F or turn on the broiler. If you are using the broiler, you can probably wait to turn it on after you have completed step 4.
Heat up the olive oil in a large pan over medium heat. Add the minced garlic to the pan and cook for 1-2 minutes.
While garlic is in the pan, cut off the hard bottom ends of asparagus and chop them into 1-inch pieces. Add the asparagus to the pan and cook for a few minutes, until slightly soft.
Add the milk, pesto, vegetable broth, and ravioli to the pan and let it simmer. You may need to turn up the heat a little for this. Cook until liquid has reduced slightly and the ravioli is soft.
While you are waiting for the ravioli to soften, mix the bread crumbs, parmesan cheese, and a drizzle of olive oil in a small bowl.
Once the liquid has reduced and the ravioli is soft, move it to an oven-safe dish. Sprinkle on top the breadcrumb mixture and place in oven under the broiler for 1-2 minutes. If not using the broiler, bake for a few more minutes to get that similar effect. Keep an eye on it!
The last step browns the crumbs just the right amount and turns this dish into a cheesy, savory dream.
It is funny how quick we get into a habit. I have a set of fresh produce that I always "need" in my refrigerator. Included are carrots, tomatoes, some greens, and an avocado or two. Besides that, I don't often venture far. It is mostly out of simplicity and routine. What I loved about trying this recipe was that I reminded me how much I love asparagus. I guess it is a good thing we are entering into asparagus season (March and April for North Carolina peeps). It is such a simple vegetable to cook with and adds a fresh, crisp taste to an otherwise cheese heavy dish.
What recipes have you tried lately, or seen online, that reminded you of a vegetable you may have forgotten about? How do you keep your dishes different while staying on a budget?
I'd love to hear from you in the comments below!
If you give this recipe a try, let me know your thoughts! Also, if you share it on social media, use #nibblesandbits so I don't miss it :)
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