Primavera literally means spring in Italian. This colorful dish is a feast for the eyes and combines fresh flavors of broccoli, asparagus and peppers in a creamy sauce. A perfect meal to celebrate a new season.
1 package Louisa Spinach & Cheese Ravioli
3-4 tbsp. butter
2 tbsp. garlic, minced
4 oz fresh asparagus, cut into ½ inch piece
2 cups broccoli florets
½ red and ½ yellow peppers, diced small
1 ½ cup heavy whipping cream
1 tsp. salt and ½ tsp. pepper, plus more to taste
1 cup parmesan cheese, grated
1 small lemon, zested
Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
Bring 1 quart of water to a boil in a saucepot. Blanch asparagus and broccoli florets for 30 seconds. Shock in cold water, drain and set aside.
Place a saucepot over medium heat add olive oil. Swirl pan to coat bottom. Sauté garlic for 1 minute, until fragrant (being careful not to burn). Add peppers and cook for approximately 2-3 more minutes.
Add cream and parmesan; season with salt and pepper. Once mixture has reduced slightly, add broccoli and asparagus.
Place ravioli in a serving bowl, and pour sauce on top. Sprinkle with lemon zest.