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I kind of just want a big bowl of this to curl up to.
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 and vegetables will cheer me up!
Ok but in all seriousness, I really do love this recipe. It’s got so 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.
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.
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.
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.).
YUM.
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.
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.
Ingredients
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
Ravioli
- 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
Instructions
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.
Ravioli
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
And leftovers for lunch are definitely not a bad thing…
I was imagining what I would fix for supper for HIM, and I decided to go ahead with the garden veggie and ravioli skillet. I didn’t have white BV so I used dark. I also added some sour cream to tone things down. My veggies were not colorful like yours, but it all tasted good. Next time I will cook veggies separate and, just al dente so they look pretty. Anyway great dish.
Sounds so so nice Reni! I’m sure it was all delicious, and pretty!
I am going to make this with the ravioli – but first, I am going to make the Pistachio Herb Butter for my toast with coddled egg and hot pepper jelly (don’t judge me) in the morning! Oh My Goodness – Tieghan your pics are beeeeutiful, honest, I have never seen such beautiful pics and I just love your recipes. Don’t ever change the way you display and photograph your food – it makes me want to gobble it up. First the eyes see it, and then the lips taste it.
Hi again Reni!! You seriously are to nice! Making me smile with every comment! I hope you enjoy everything! THANK YOU!
Calories? Carbs? Do you happen to know these figures?
Thank you!
Hey Angie! I actually do not calculate the calories and carbs in my recipes. Sorry about that!
I read this post completely about the resemblance
of most recent and earlier technologies, it’s amazing article.
Thanks!
Hi Tieghan, I Just wanted to let you know that I’ve made this dish many times over the summer – my family loves it and it is the one dish my daughter always asks for when I ask her what she wants for dinner. We had it tonight too, with cherry tomatoes, basil and zucchini from the community garden – it was lovely!
Awh this is so awesome! I am so so happy you and your daughter are loving this recipe! Thank you, Vera!?
Hi! I am going to make this for dinner (I have been so psyched about this dish ever since I saw your lovely pictures!) and I had a quick question: based on your instructions it sounds like I am adding the water and ravioli directly to the pan that already has sauteed veggies in it. Is that correct? The water won’t much the veggies?
Thanks so much! I love your blog – many, many of your recipes have been enjoyed in our apartment!
Yup, that is correct!! The water should not affect the veggies too much. Hope you love this! Thanks!
Looks yummy! Can I substitute pine nuts for the pistachios? Also, is there anything I can sub for the white basalmic vinegar? I have distilled white vinegar, basalmic vinegar, rice vinegar and apple cider vinegar.
Yes you can sub pine nuts for the pistachios. That will be awesome and balsamic vinegar will work great! Let me know if you have any other questions. Hope you love this thanks!
I did sub and this dish turned out to be one of the most amazing pastas I’ve ever tasted! The pistachio/ pine nut butter rocked it.
SO happy you loved it! Thank you and have a great 4th of July!
This looks absolutley delectable! Going to try it for my book club meeting. Thanks!
Hope you loved them! Thanks nancy! (:
My husband and I made this and it was yummy. I didn’t have cheese ravioli so we used sausage. Any idea of the nutritional value. I use started logging my food so I want to have this again .
Made this for dinner tonight – in a rush with an unexpected guest – and everyone loved it. Thank you so much for something quick and easy, but also so delicious! (Every single person had seconds.)
I didn’t have pistachios but used roasted almonds instead, and it worked well. The butter was a favourite 😀
So, I’m pretty much just cooking my way through your website! Tonight it’s this for me (vegetarian) and your autumn one-pot chicken and wild rice for my boyfriend. I also made your everything but the kitchen sink pasta salad for lunch today. I really love your recipes, thank you so much for them!!!! 😀
Just made this for dinner tonight. Delicious! Easy to prepare and so dang tasty. That pistachio butter takes it to the next level!
I just made this ravioli dish tonight for my husband, he loved it! One dish wonder arises to the occaisin again…..this was all we needed for a Monday night.
So happy you guys loved this! 🙂
Thanks!!
Made this tonight for dinner and it was so good. My husband said, “Oh damn that’s good,” after he took his first bite. Thanks for the great supper recipe!
SO happy you loved this! THANKS!!
Have mercy. This looks amazing!!! Love dishes like this! Remember, I am only an hour away….deliveries are welcome! 🙂 haha!