2 9-ounce packages fresh cheese ravioli
1 medium onion, finely diced
1 tbsp minced garlic
1 cup broccoli florets
8 ounces asparagus, trimmed and cut into 1-inch pieces
1/4 cup dry white wine
2/3 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
1 cup diced, cooked ham steak
1/2 cup prepared pesto
1/4 cup grated parmesan cheese
salt and pepper to taste
Bring a large pot of salted water to a boil. Add the ravioli and cook to package instructions.
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.
Pour 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.
Stir in the peas and let them heat up in the sauce.
Stir in the ham, pesto and parmesan and let them heat a bit. Season with salt and pepper.
Drain the ravioli, add to the skillet and toss. Serve with more parmesan.