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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. I love a pasta just tossed in with veggies like this! And this is soooo pretty, i just wanna stare at it all day long 🙂

  2. That’s a gorgeous skillet of yumminess.
    You make some of the most interesting flavorful combos.

  3. Do you think sunflower seeds could be substituted for the pistachio’s? We’ve got a family member with tree nut allergies and sometimes I’m able to swap nuts for sunflower seeds, but I’ve never done it for a butter sauce. Thanks!

  4. oh yum pistachio butter!! Never had it on pasta but will definitely be trying it out after seeing this – and with all those veges, how can it not be healthy, right?! Also love dishes that you make quickly in one pan – perfect for summer! 🙂

  5. oh my yum! Definitely need to make this- love everything about this and will have to try the pistachio butter soon! Awesome-sauce!

  6. You have no idea how weird it is, for an Italian, to see corn on pasta! But this is a pretty stunning ravioli bowl, and it looks like it could be enjoyed…um, maybe not cold, but at least room temp? Here (in Italy) we’re just around 100 F˚ + super humid and we all pretty much just want to die inside a fridge.
    The pistachio butter is awesome! 😀

  7. This looks fantastic, Tieghan! Even though it’s about 92 here in CT with 70% humidity, my apartment building / office building / gym are all absolutely frigid, so I could definitely curl up with a big warm bowl of this ravioli too. 🙂

  8. Looks so good and fresh! I will definitely try it. Question about the Raviloli….did you make it yourself, or is there a certain type you would recommend?

  9. Now this is my kinda dish! A light sauce tossed with a bunch of yummy pasta and veggies!

  10. Good Morning..Yes warm here, too 100 yesterday… but what a beautiful dish. What nut would you reccomend instead of pistascho ? Not a fan. So none in the pantry/freezer.
    Cashews, almonds, pecans, walnuts, sunflower, ?? thanks.
    Doing a straw bale garden this year. slow start as we had a killer frost June 2 and had to start over. I hope there will be the veggies i see here coming on.

  11. PISTACHIO BUTTER?! That’s a real thing that exists on planet earth?! OH MY GASH. I need this cheesy, carby delicious pasta in my face, like, yesterday! Pinning!

  12. not into cozy things right now (yesterday it hit 80F at 10am), but this still sounds like really good summer food with all the produce and herbs!