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homemade Garden Veggie and Ravioli Skillet with Pistachio Herb Butter. photo

Garden Veggie and Ravioli Skillet with Pistachio Herb Butter.

A quick skillet pasta featuring seasonal vegetables and a bright pistachio-herb butter.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • 12-inch skillet or larger
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Measuring spoons & cups

Ingredients
  

  • 8 tablespoons unsalted butter softened
  • 1/2 cup fresh herbs finely chopped (basil, thyme, oregano or mix)
  • 1/2 cup roasted pistachios finely chopped
  • 1 clove garlic minced or grated
  • 1 tablespoon lemon zest and juice
  • 1/2 cup Parmesan cheese grated
  • pinch salt to taste (for pistachio butter)
  • pinch black pepper to taste (for pistachio butter)
  • 2 tablespoons olive oil
  • 1 ear corn kernels removed from the cob
  • 1 red pepper sliced
  • 1 small bunch asparagus ends trimmed and chopped
  • 1 small zucchini or summer squash sliced into rounds
  • 1 cup cherry tomatoes
  • 1/2 teaspoon salt for vegetables; plus pepper to taste
  • 16 - 20 ounces prepared cheese ravioli
  • 1/2 cup white balsamic vinegar
  • pinch crushed red pepper flakes

Instructions
 

  • Prepare the pistachio herb butter: in a bowl, combine the softened butter, chopped fresh herbs, finely chopped roasted pistachios, minced garlic, lemon zest and juice, grated Parmesan, and a pinch each of salt and pepper. Stir until well combined and set aside (or refrigerate covered for up to 1 week).
  • Heat a 12-inch or larger skillet over medium-high heat and add 2 tablespoons olive oil.
  • Add the corn kernels, sliced red pepper, and chopped asparagus to the skillet; sauté about 5 minutes.
  • Add the sliced zucchini (or summer squash) and cherry tomatoes; continue to sauté until the vegetables are tender and edges begin to caramelize, about 5 more minutes. Season with 1/2 teaspoon salt and pepper to taste.
  • Pour in 1 1/2 cups water and add the prepared ravioli (use 16 ounces if using a 12-inch skillet). Bring to a boil, then cook until most of the water is absorbed, about 3 minutes.
  • Stir in the white balsamic vinegar and cook until it reduces and forms a light sauce, about 2 minutes.
  • Remove the skillet from the heat and stir in at least 6 tablespoons of the pistachio herb butter and a pinch of crushed red pepper flakes; gently toss the pasta and vegetables until the butter melts. Add the remaining butter if desired.
  • Serve immediately.

Notes

  • Pistachio butter can be made ahead and refrigerated up to 1 week.
  • Use 16 ounces ravioli for smaller skillets to avoid overcrowding.
  • Adjust crushed red pepper to taste.