Deep-Dish Asparagus Ravioli Pie: A Stunning Vegetarian Delight for Any Occasion

Let’s clear the air right from the start: this magnificent Deep-Dish Asparagus Ravioli Pie isn’t a traditional pastry pie. However, its visual appeal and comforting layers of pasta, vibrant asparagus, and a luscious cheesy sauce certainly evoke the same sense of warmth and beauty. While you could use any medium-sized baking dish, opting for a deep pie plate is truly the secret to achieving that impressive, beautifully presented “pie” effect you see in the photos. It transforms a simple pasta bake into a show-stopping centerpiece, perfect for gatherings or an elevated weeknight meal.

The inspiration for this delightful dish comes from a recipe originally featured in Better Homes & Gardens. Their version typically uses chicken-filled ravioli, which is delicious in its own right. However, I’ve found that a simple substitution can elevate this dish, especially for those seeking vegetarian options. My personal preference leans towards butternut squash ravioli, which adds a subtle sweetness and a wonderfully creamy texture that complements the fresh asparagus and tangy lemon. If butternut squash isn’t readily available or to your taste, classic cheese ravioli also works exceptionally well, making this a versatile recipe that can easily cater to various preferences. Adding another delicious item to my collection of vegetarian offerings is always a welcome bonus!

Preparing Your Ingredients for a Flawless Ravioli Pie

Success in creating this stunning Deep-Dish Asparagus Ravioli Pie begins with thoughtful preparation. Follow these initial steps to get everything ready before assembly.

• Preheat your oven to 375°F (190°C): Achieving the correct oven temperature before baking is crucial for even cooking and that beautiful golden-brown top.
• Prepare your pie plate: Generously coat a 9 or 10-inch deep pie plate with butter or a non-stick cooking spray. This prevents sticking and ensures your ravioli pie slides out easily for serving. A deep dish is key for creating those appealing layers!
• Line a baking sheet with parchment paper: This step is for draining your cooked ravioli and asparagus, keeping them from sticking together while you prepare the sauce. It also makes cleanup a breeze.
• Trim and prepare the asparagus: Gently snap off the tough, woody ends of the asparagus spears. These bits can be fibrous and unpleasant to eat.
• Set aside garnish spears: Select two of the thicker asparagus spears and put them aside. These will be transformed into beautiful shaved asparagus ribbons later, adding an elegant, fresh garnish to your finished dish.
• Cut remaining asparagus: Cut the remaining trimmed asparagus into 1 1/2-inch to 2-inch pieces. For any particularly thick pieces, slice them vertically in half. This ensures they cook evenly and integrate well into the layered “pie.”

Cooking the Ravioli and Asparagus to Perfection

The beauty of this recipe lies in its efficiency. While your pasta water comes to a boil, you can multitask by preparing the other components. Here’s how to cook your ravioli and asparagus to ensure they are perfectly tender yet firm enough to hold their shape in the pie.

• Cook the ravioli: Follow the package directions for your chosen ravioli. Fresh, refrigerated ravioli typically cooks very quickly, often in just a few minutes. You want them al dente, as they will continue to cook slightly in the oven.
• Transfer the ravioli: Using a slotted spoon, carefully transfer the cooked ravioli to your prepared baking sheet lined with parchment paper. This allows excess water to drain and prevents the ravioli from clumping together.
• Blanch the asparagus: Add the cut asparagus pieces directly to the same pasta water. This is a smart way to save time and a pot!
• Cook briefly: Allow the asparagus to cook for just one minute over medium heat. This quick blanching ensures the asparagus retains its vibrant green color and a slight crispness, avoiding mushiness in the final dish.
• Join the ravioli: With the slotted spoon, transfer the blanched asparagus to the baking sheet with the ravioli, allowing them to cool slightly while you finish the sauce.

Crafting the Irresistible Lemony Cheese Sauce

The heart of this Deep-Dish Asparagus Ravioli Pie is its vibrant and creamy lemony cheese sauce. This quick-to-prepare sauce adds a rich, tangy, and herbaceous flavor that perfectly complements the ravioli and asparagus. Getting this right is crucial for the overall success and flavor profile of your pasta bake. The prep truly does go fast, so ensure all your ingredients are measured and ready before you begin.

• Sauté the garlic: In a medium saucepan, melt the butter over medium heat. Add the finely chopped garlic and cook for just 1 minute. Be careful not to let the garlic brown, as this can make it bitter. You want it fragrant and slightly softened.
• Prepare the milk mixture: In a separate bowl or measuring cup, whisk the all-purpose flour into the milk until it is completely smooth and well blended. This prevents lumps from forming in your sauce.
• Thicken the sauce: Add the milk and flour mixture to the saucepan with the garlic. Stir continuously with a whisk or spoon over medium heat. The sauce will gradually thicken and become bubbly. Continuous stirring is key here to achieve a smooth, lump-free sauce and prevent scorching.
• Remove from heat: Once the sauce has thickened to your desired consistency – a creamy, pourable texture – remove the saucepan from the heat.
• Finish with flavor: Stir in the freshly grated Parmesan cheese, snipped fresh tarragon, lemon zest, and salt. The residual heat from the sauce will melt the Parmesan beautifully. Tarragon adds a distinctive anise-like, slightly sweet flavor that pairs wonderfully with lemon and asparagus, while the lemon zest brightens the entire sauce. Adjust salt to taste, remembering that Parmesan cheese also contributes salinity.

Assembling Your Deep-Dish Asparagus Ravioli Pie

Now that your ravioli, asparagus, and exquisite lemony cheese sauce are ready, it’s time to bring everything together in a beautifully layered “pie.” This assembly process is simple but creates a visually appealing and delicious final product.

• Start with a sauce base: Spread approximately 1/2 cup of the prepared lemony cheese sauce evenly across the bottom of your buttered or sprayed pie plate. This layer prevents sticking and ensures every bite is infused with flavor.
• First ravioli layer: Carefully arrange half of the cooked ravioli over the sauce. Try to create an even layer, covering as much of the sauce as possible.
• Second sauce layer: Spoon about 1 cup of the remaining lemony cheese sauce over the first layer of ravioli. This generous coating ensures moisture and flavor throughout the pie.
• Add the asparagus: Evenly distribute all of your blanched asparagus pieces over this second layer of sauce. The vibrant green will peek through, adding both color and texture.
• Final layers: Top with the remaining ravioli, arranging them neatly. Finish by pouring the rest of the lemony cheese sauce over everything, spreading it to cover the top layer of ravioli and asparagus. This top layer of sauce will bake into a beautiful golden crust.

Baking, Resting, and Garnishing for the Perfect Finish

The final steps transform your layered ingredients into a bubbly, golden-brown Deep-Dish Asparagus Ravioli Pie. Don’t rush these last moments – they are key to maximizing flavor and presentation.

• Bake to perfection: Place the pie plate in your preheated oven and bake uncovered for 20 to 25 minutes. You’re looking for the sauce to be beautifully bubbly and the top layer to achieve a tempting golden-brown hue. This indicates the flavors have melded and the cheese is perfectly melted and slightly crisp.
• Allow to rest: Once baked, remove the pie from the oven and let it stand at room temperature for about 10 minutes before serving. This resting period is crucial; it allows the sauce to set slightly, preventing it from being too runny when you scoop it out. It also makes for cleaner, more defined servings.
• Prepare the elegant garnishes: While your “pie” is baking, seize the opportunity to prepare your fresh and vibrant garnish toppings. These aren’t just for show; they add a wonderful textural contrast and a burst of fresh flavor.

Crafting Beautiful Shaved Asparagus

For the shaved asparagus garnish, you’ll want to create delicate, ribbon-like strips from the spears you set aside earlier. This technique not only makes for a stunning presentation but also introduces a lovely, slightly crisp raw asparagus texture that contrasts with the baked elements.

• Tool of choice: A Y-peeler is ideal for this task, offering better control than a standard peeler.
• Technique: Hold one of the trimmed asparagus spears by its cut end firmly with one hand. With the Y-peeler, apply steady, even pressure and slice away from your hand, moving down the length of the spear. You should get thin, delicate ribbons.
• Enjoy raw: Asparagus shavings are wonderfully delicious raw! They make an excellent, fresh addition to your next green salad or even folded into an omelet for a burst of spring flavor. For a visual guide, check out these instructions on Epicurious.

Creating Zesty Lemon Peel Strips

Lemon peel strips provide a bright, aromatic flourish that enhances the lemon notes in your cheesy sauce and adds a delightful pop of color. The zest is packed with essential oils that contribute intense flavor.

• Peeling method: While many tools can zest a lemon, for strips, I prefer using a small paring knife. Carefully cut a wide strip of peel from one end of the lemon to the other.
• Remove the pith: Flip the peel strip over and meticulously trim away any bitter white pith from the underside. You want only the bright yellow outer layer, as the pith can introduce an unpleasant bitterness.
• Slice thinly: Place the yellow peel on a cutting board and slice it into very thin slivers. With a little time, the thinnest slivers will naturally curl, adding an extra touch of elegance to your garnish. For more detailed instructions on zesting a lemon, you can refer to resources like this guide.

Serving Suggestions & Why You’ll Love This Deep-Dish Ravioli Pie

This Deep-Dish Asparagus Ravioli Pie is incredibly versatile and makes a fantastic addition to almost any meal. Its rich flavors and appealing presentation ensure it will be a hit, no matter the occasion.

• An Elegant Side Dish: It pairs beautifully as a side dish with your favorite grilled fish or chicken, offering a satisfying and flavorful accompaniment that isn’t too heavy. The lemon and asparagus notes complement lighter proteins perfectly. Consider serving it with a light Sauvignon Blanc or a crisp Pinot Grigio to enhance the flavors.
• Brunch Buffet Star: Elevate your next brunch buffet by adding this ravioli pie. Its deep-dish format makes it easy to serve, and its appealing layers and fresh flavors will impress your guests. Serve it alongside scrambled eggs, fresh fruit, and pastries for a truly special spread.
• Sophisticated Appetizer: Cut into smaller wedges or squares, this dish can even be offered as a sophisticated appetizer. Its rich flavors and satisfying texture make it a delightful bite before a main course, particularly when served warm.
• A Vegetarian Main Course: For your vegetarian friends and family, or for anyone looking for a meatless Monday option, this Deep-Dish Asparagus Ravioli Pie stands proudly as a delicious and fulfilling main course. Serve with a simple green salad dressed with a vinaigrette and some crusty bread to complete the meal.
• Perfect for Meal Prep: This dish reheats well, making it an excellent option for meal prepping. Store individual portions in airtight containers for easy, delicious lunches or quick dinners throughout the week.

No matter how or when you choose to enjoy it, this Deep-Dish Asparagus Ravioli Pie is sure to become a beloved recipe in your household. Its comforting layers, vibrant flavors, and stunning presentation guarantee that your loved ones will be thankful for this delicious creation. It’s a dish that looks impressive but is surprisingly straightforward to prepare, making it a win-win for home cooks seeking both elegance and ease. Enjoy the delightful blend of textures and tastes that make this pasta bake truly special!

5 from 1 vote

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Deep-Dish Asparagus Ravioli Pie

Adapted from Better Homes & Gardens

A by-the-scoop pasta pie with asparagus, lemon & ravioli piled high, covered in an amazing lemony-cheesy sauce. Perfect for vegetarians!

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 6 servings

Author Rosemary Stelmach

Ingredients

• 15
  ounces
  refrigerated butternut squash ravioli
• 12
  ounces
  asparagus spears, tough ends removed
• 3
  garlic cloves, finely chopped
• 3
  tablespoons
  butter
• 3
  tablespoons
  all-purpose flour
• 2 1/2
  cups
  milk
• 3
  tablespoons
  freshly grated Parmesan cheese
• 1
  tablespoon
  snipped fresh tarragon
• 1
  tablespoon
  lemon zest
• 1/2
  teaspoon
  salt
• shaved asparagus, for garnish
• lemon strips, for garnish

Instructions

1. Preheat oven to 375°F (190°C). Coat a 9 or 10-inch deep pie plate with butter or non-stick cooking spray. Line a baking sheet with parchment paper.

2. Trim the tough ends from the asparagus. Put aside 2 of the thicker asparagus spears for garnish. Cut the remaining trimmed asparagus into 1 1/2-inch to 2-inch pieces. Slice any thicker pieces in half vertically.

3. Cook ravioli according to package directions until al dente. Using a slotted spoon, transfer the cooked ravioli to the prepared baking sheet. Add the cut asparagus to the pasta water and cook for 1 minute over medium heat. With the slotted spoon, transfer the blanched asparagus to the baking sheet with the ravioli.

4. While the ravioli bakes, prepare the sauce: Cook chopped garlic in butter in a medium saucepan over medium heat for 1 minute until fragrant. In a separate bowl, whisk flour into milk until well blended. Add the milk mixture to the pan and stir continuously until thickened and bubbly. Remove from heat. Stir in Parmesan cheese, fresh tarragon, lemon zest, and salt.

5. To assemble the pie: Spread 1/2 cup of sauce in the bottom of the prepared pie plate. Arrange half of the cooked ravioli over the sauce. Spoon 1 cup of sauce over this ravioli layer. Top evenly with the blanched asparagus. Add the remaining ravioli, then pour the rest of the sauce over the top, spreading evenly.

6. Bake uncovered for 20 to 25 minutes, or until bubbly and golden on top. Let stand at room temperature for 10 minutes before serving. Garnish with shaved asparagus and thin lemon peel strips.

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