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
1 oz. butter
2 garlic cloves, minced
4 oz fresh asparagus, cut into ½ inch piece
2 cups broccoli florets
½ red and yellow peppers, diced small
1 small lemon, zest and juice reserved
1 cup heavy whipping cream
2 tsp. salt and 1 pinch of pepper
½ cup parmesan cheese, grated
Bring 4 quarts of water to a boil in a saucepot.
Blanch asparagus and broccoli florets for 1 minute. Shock in cold water and set aside.
In a large skillet, sauté peppers in butter for 2 minutes then add garlic and cook 1 minute longer.
Add cream, broccoli and asparagus and bring to a simmer. Season with salt and pepper.
Add ravioli to boiling water and reduce heat to medium. Blanch for 5 minutes. Drain and return to saucepot. Gently toss in the sauce with parmesan, lemon juice and lemon zest.
Simmer until sauce thickens slightly and cheese is dissolved (approx. 1 minute).