Description
Bright, colorful, and full of spring flavors, this spring veggie ravioli with creamy dressing is quick, fresh, and delicious. Tender pasta pockets are filled with vegetables and herbs, then drizzled with a luscious dressing.
Ingredients
1 package fresh vegetable ravioli (about 12 oz)
1 cup asparagus, chopped
1 cup cherry tomatoes, halved
1 cup baby spinach
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup Greek yogurt or vegan yogurt
2 tablespoons mayonnaise or vegan mayo
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional)
1 clove garlic, minced
2 tablespoons grated Parmesan or nutritional yeast (optional)
Fresh basil or parsley for garnish
Instructions
1. Cook the ravioli according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add asparagus and sauté for 3–4 minutes until tender-crisp.
3. Add cherry tomatoes and baby spinach. Cook for an additional 2 minutes until spinach is wilted. Season with salt and pepper.
4. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, and garlic until smooth.
5. Add the cooked ravioli to the skillet with vegetables and gently toss to combine.
6. Drizzle the creamy dressing over the ravioli and vegetables, tossing gently to coat evenly.
7. Serve warm, garnished with fresh basil or parsley and optional Parmesan or nutritional yeast.
Notes
Use any seasonal vegetables like zucchini, peas, or roasted carrots.
Substitute ricotta-filled ravioli for a different flavor.
Make the dressing ahead of time and store in the fridge up to 2 days.
Add toasted pine nuts or walnuts for crunch.
For a lighter version, use only Greek yogurt without mayonnaise.
Best served fresh for optimal flavor and presentation.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Main Course
- Method: Boil / Sauté
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg