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I kind of just want a big bowl of this to curl up to.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

I mean, doesn’t it look good? It’s pasta, pasta filled with cheese actually, and covered in pistachio butter. I just could not think of a better meal right now.

It’s pretty much all the things I am loving and craving at this very moment in time.

Granted, it’s pouring here (what’s new) so obviously I am cold (again, what’s new – lots of rain lately, but sunshine and warm temps are expected tomorrow and for the next week – pretty psyched!) so obviously a big bowl of pasta will cheer me up!

Ok but in all seriousness, I really do love this recipe. It’s got some much of summer in it too, yet it’s still cozy and satisfying at the very same time. I do not know if you guys noticed, but I am pretty good at these “cozy” summer meals. I seem to have a way of making all food – healthy or indulgent, cozy. I’m just a sucker for all things cozy.

Also, how many times did I just say cozy? Waaay toooo many I am thinking.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

Do you remember on Sunday how I was talking about simple recipes?? Yeah, well this is one of those simple recipes. It simply requires a cutting board, a skillet and a bowl. Everything pretty much gets cooked all in the same skillet and you can use the veggies straight from your garden…if you have one. If you are like me and can’t seem to grow a thing, then farmers market or grocery store veggies work great too.

But umm, speaking of gardens. My dad’s herb garden with two tomato plants is actually doing pretty well. The herbs don’t necessarily look the prettiest, but they are growing and they do smell great. I think the dill just completely died, but the rest of the herbs are hanging on. I used the cilantro and rosemary today for the first time, so that was kind of fun! I have to say that I love being able to just walk outside, pluck my herbs and then go cook with them. It’s very cool!

Someday, I am going to live in a place where veggies grow like the noxious weeds do around here (I could do a whole post about how intrusive the noxious weed control program is up here – I like daisies and a lot of the so called – noxious weeds!). And ok, maybe someday I really just want to live on a farm with like a gazillion acres of rolling hills of green. Oh, and of course, gotta have some horses, goats and cows too. <–life goals.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

Back to the point though. This garden veggie and ravioli skillet. It’s simple, it’s delicious and it’s something I think the whole family can love. You can adapt it to use whatever veggies you love and or have on hand. I pretty much always have a decent supply of corn, zucchini, summer squash, cherry tomatoes and peppers on hand during the summer months so I used those. Eggplant would also be really good in this too!

So you see, even though the ravioli is filled with cheese and then tossed in butter, all those veggies make this a totally healthy Wednesday meal. Or at least that’s how I like to see it. But I am young and I can rationalize things pretty well to make them just the way I want them to be.

It’s a gift I tell ya.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

But umm, let me tell you about that pistachio butter. First of all, the combo of toasted, salted pistachios and butter is semi, mind-boggling amazing. I mean, just try smearing that on some toast in the morning with jam or fresh berries (oh my gosh, just thought of that now…time for a snack. Doing it.).


When you add a few savory things like herbs + lemon + parmesan (cause the more cheese the better) it creates the best sauce for the ravioli and veggies. Seriously, the butter is the game changer here. You must, must, MUST make that butter and use it generously.

What? It’s Wednesday, the weekend is close enough, and like I have been saying lately, it is summer – anything goes. <–the mantra that never fails.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

Oh and bread, really good crusty bread should be served with this. TIP: that pistachio butter is killer when spread on warm toasted bread. So maybe, if I were you, I’d just double the pistachio butter recipe.

Yup, do that for sure.

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 Servings
Calories Per Serving: 520 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pistachio Herb Butter

  • 8 tablespoons unsalted butter softened
  • 1/2 cup fresh herbs (I used basil thyme + oregano)
  • 1/2 cup roasted pistachios finely chopped
  • 1 clove garlic minced or grated
  • 1 tablespoon lemon zest + juice
  • 1/2 cup grated parmesan cheese
  • pinch of salt and pepper to tatse


  • 2 tablespoons olive oil
  • 1 ear corn kernels removed from the cob
  • 1 red pepper sliced
  • 1 small bunch asparagus ends trimmed and then chopped
  • 1 small zucchini and or summer squash sliced into rounds
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt + pepper
  • 16 - 20 ounces prepared cheese ravioli
  • 1/2 cup white balsamic vinegar
  • pinch of crushed red pepper flakes


Pistachio Herb Butter

  • In a bowl, mix together the butter, herbs, pistachios, garlic, lemon zest + juice and a pinch of both salt pepper pepper. Stir in the parmesan cheese until well mixed. Either set aside if making the pasta right away, or store covered in the fridge for up to 1 week.


  • Heat a 12 inch or larger skillet over medium high heat. Add 2 tablespoons of olive to a pan. Add the corn, red pepper and asparagus. Saute five minutes and then add the zucchini and tomatoes. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized, add 1 1/2 cups of water and the ravioli. If you are using a 12 inch skillet, you may need to use only 16 ounces of ravioli. Bring the water to a boil and cook until the water is mostly absorbed, about 3- minutes. Add the white balsamic and continue cooking until it reduces and creates a little sauce, about 2 minutes. Remove from the heat and stir in at least 6 tablespoons of the pistachio butter and a pinch of crushed red pepper flakes. Gently toss the pasta until the butter melts. Add the remaining two tablespoons of butter if desired...I did. Serve right away!
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Garden Veggie and Ravioli Skillet with Pistachio Herb Butter | @hbharvest

And leftovers for lunch are definitely not a bad thing…

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  1. 5 stars
    Just got around to making this one. I love all of your recipes and have made many, but this is definitely one of my new favorites. I also used regular balsamic since it was what I had on hand and it turned out great. The sauce with the pistachio butter is incredible. I am already looking forward to having the leftovers tomorrow!

  2. 5 stars
    Soo good. I went for canned corn instead, still worked. forgot to save butter for bread so now I’m sad 🙁 But this is a hit! and my teenage daughter helped. Its on the remake list!

    1. Hi Tara,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  3. Tastes good. Looks like sh*t. The vegetables are cooked too long and looks like some kind of mush from the 1950s. If I had to do this over again, I would not saute the vegetables. Do all the other steps with cooking the ravioli and adding the white vinegar. Then add the vegetables for about 5 minutes or a little longer. Take it off the heat and add the butter mixture.

  4. The first time I made this a couple of years ago I thought it was meh but I made it again this weekend after searching for a recipe to use my frozen ravioli and the farmers market bounty. So much better the second time around. I cooked the ravioli separately so I just added about 2/3 c. water to the pan and changed out the asparagus for green beans. I also cut back on the balsamic. Ended up with leftovers that will make good lunches this week. Definitely a good recipe to use summer veggies.