On one of my most recent adventures to Nashville, I (of course) stopped in to Trader Joe’s to stock up on old and new favorites. This particular journey I found myself flinging all kinds of newly found items into my shopping cart. One item that became a projectile happened to be dried mini cheese ravioli. Just like a girl, I got all excited over their small cuteness.
Once I got them into my kitchen I found I couldn’t just throw them into just any old sauce – they were just too special. So I made a creamy pesto sauce by mixing pesto and Greek yogurt together and tossed in some roasted asparagus, garlic, and sun dried tomatoes. Roasting vegetables has become my go-to vegetable cooking method and the combination definitely did the mini raviolis justice. But feel free to use regular (less exciting) sized ravioli if you cannot find minis.
Two years ago: Guiltless Cajun Chicken Alfredo
CREAMY PESTO WITH MINI RAVIOLI, ASPARAGUS AND SUN DRIED TOMATOES
Serves 4
Ingredients:
8 oz. mini cheese ravioli (I used Trader’s Joe’s)
1 lb. asparagus, trimmed
1/2 head of garlic, peeled and thinly sliced
Olive oil
Salt and pepper
Kosher salt and freshly ground black pepper, to taste
1/4 cup basil pesto
1/4 cup plain Greek yogurt (I use 2% Chobani)
1/3 cup julienned sun dried tomatoes, drained
Directions:
- Preheat the oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper.
- In a large pot of boiling water, cook pasta according to package instructions; drain well and return to pot.
- While the pasta cooks, place the asparagus in a single layer onto the prepared baking sheet. Top with garlic slices, drizzle with olive oil, salt and pepper to taste; gently toss to combine.
- Place into the oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1.5-inch pieces.
- In the pot with the pasta, add and combine the asparagus, pesto, Greek yogurt, and sun dried tomatoes. Serve.
Source: Adapted from Damn Delicious and Little Bitty Bakes.
13 comments
[…] The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory. One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes […]
This sounds like a really tasty pasta!
Mini raviolis? Why didn’t I know those existed?? This looks delish!
What a delicious weeknight meal!!! Love the sweet sun dried tomatoes!
This sounds so good!!
Hello, perfect Spring pasta! I’ll take a plate, please!
I recognize this plate too!! ;)
I was waiting for someone to notice ;-)
This looks delicious!
These are so cute, and look so delicious!! I love that you made a creamy pesto with Greek yogurt, so smart. Definitely trying this out.
So mouthwatering! What a great weeknight meal!
Mini things are just tooo adorable :P
This sauce sounds ahmaaaazinggg!
I was obsessed with those little mini cheese ravioli too! The last few times I’ve made to TJ’s though they didn’t have them. I’m going to keep hope alive, maybe they’ll come back :) Love this sauce, asparagus is so good and cheap right now!