Cheesy Fried Ravioli Skillet with Spring Peas and Asparagus

Showcase the flavors of spring with this comforting skillet meal.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 4 Tbsp. olive oil
  • 4 garlic cloves, peeled and minced
  • 3 packages (9 oz.) refrigerated cheese-filled ravioli
  • 1 lb. asparagus, trimmed
  • 1 cup shelled fresh spring peas
  • 1 bunch scallions, minced
  • 1⁄2 cup half and half
  • 1⁄4 shredded provolone cheese
  • 1⁄2 cup shaved Parmesan cheese
  • 1⁄4 cup French-fried onions
  • 1 Tbsp. fresh chopped dill
  • 1 Tbsp. fresh chopped chives
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper


  • In a large, deep-sided skillet, heat olive oil over medium-high heat. Add garlic and sauté for 30-seconds until aromatic.
  • Spread ravioli along the bottom of the pan and let the cook for 3 to 4 minutes, then flip quickly with a metal spatula and fry on the other side until golden brown.
  • Add peas, asparagus, and scallions and sauté just until crisp-tender.
  • Stir in half and half and sprinkle with provolone. Cover skillet, reduce heat to medium-low and cook just until cheese melts, about 2 minutes.
  • Season with salt and pepper and garnish with Parmesan, onions, chives and dill.