What’s Cookin’?: Patty’s Ravioli w/ Roasted Vegetables [Recipe]

Patty Millay is back for another edition of What's Cookin'? and, this morning, she is sharing a recipe she calls "super simple, delicious and ready in twenty minutes". It's Ravioli with Roasted Vegetables.

A message from Patty:

Several things about this dish appealed to me at first sight! Pasta and asparagus, two of my all time favs! The real hook was that is claimed to be ready in under 20 minutes. That is an absolute truth! I did this for the first time ever from start to seated in 17 minutes (and I had to keep reviewing the recipe during the process)! This dish is light and delicious. With all these veggies included, all you need is a good crusty garlic bread and you are ready to dine in no time! Anything that tastes this good and can be prepared this fast holds a special place in my heart and my recipe box!

Photo by Patty Millay

Ravioli w/ Roasted Vegetables

1 - 8 oz package of fresh ravioli with filling of your choice

1 bundle of fresh asparagus

1 cup shredded carrots

1 half lemon

1/2 stick of butter

1/2 cup walnut pieces - chopped

4 tbs minced fresh parsley

2 tbs grated Parmesan plus some to serve at the table

very lightly salt and pepper to taste

Directions:

Place the fresh ravioli into a large microwave safe bowl, cover with water and heat for 6 minutes (until cooked thru) then drain, rinse and set aside.

While the ravioli cooks, clean and chop the vegetables. Chop off the bottom thirds of the asparagus and discard, cut the remainder into half or thirds for bite size pieces. In a large sauce pan, melt 2 tbs of butter over medium heat until melted. Add chopped asparagus and carrots to the pan, stir to coat veggies with butter and cover with the pan with a lid. Cook for 4 to 5 minutes (toss often to prevent burning). Add remaining butter and walnuts - mix together with the veggies and cook for 2 minutes (again, toss often to prevent burning). Add the ravioli and parsley and toss until heated thru and well mixed. Give the mixture just a pinch of salt and a few grinds of black pepper then squeeze the juice from 1/2 a lemon (no seeds please) over your pan and toss to coat all ingredients well.

Remove from heat, plate and serve. Sprinkle each serving with a healthy pinch of the grated fresh Parmesan cheese (no powdered cheese please - use the real deal). Pair with a buttered baguette or garlic loaf and serve!

You can easily change the ravioli to tortellini, substitute your favorite veggies and switch to slivered almonds or omit nuts all together to suit your preferences. Personally, I like a mix of spinach ravioli and four cheese ravioli. I'd be very tempted to add sugar snap peas and maybe even top with bacon bits next time! You make this the way YOU like it! I promise you, this is not a single appearance dish....she WILL be invited to return and often!

For more recipes from Patty Millay, check her blog What's for Dinner with Patty! And stay tuned to The CB Radio Show. Patty will be with us once a month with a new tasty recipe for you to try!

What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

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