Scroll Top

Cooking with Heidi

Join us for Cooking with Heidi and learn to cook a new meal every week. You can find the recipe for this week down below! Please RSVP through our website at, by email at, or by phone at Toll Free: 1-866-584-5640. 

Ravioli Primavera:

Salt and pepper, to taste

2 9-ounce packages cheese or spinach ravioli

2 tbsp. salted butter

1 onion, finely diced

3 garlic cloves, minced

1 c. broccoli florets

8 oz. thin asparagus, trimmed and cut into 1-inch pieces

1/4 c. white wine

2/3 c. low-sodium chicken broth

1/2 c. heavy cream

1 c. frozen peas, thawed

3/4 c. diced ham

1/2 c. prepared pesto

1/4 c. grated parmesan cheese, plus more for serving


    1. 1Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs.
    2. 2Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt.
    3. 3Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
    4. 4Stir in the peas and let them heat up in the sauce.
    5. 5Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
    6. 6Drain the ravioli, add to the skillet and toss. Serve with more parmesan.