Minutes Prep time: 30
Minutes Total time: 30
Servings: 4
Difficulty: easy
1 bag (10.8 oz each) Birds Eye® Steamfresh Broccoli Florets
1/4 cup butter
2 cloves garlic, chopped
1 pkg (18 oz each) small cheese-filled ravioli
1 cup chicken broth
1-1/2 cups chopped fully cooked ham
1/2 cup Birds Eye® Sweet Garden Peas
1/2 cup heavy (whipping) cream
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Parmesan cheese, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 268 mg | 27% |
| Carbohydrate | 45 g | 15% |
| Cholesterol | 119 mg | 40% |
| Total Fat | 30 g | 46% |
| Iron | 4 mg | 22% |
| Calories | 546 kcal | 27% |
| Sodium | 1393 mg | 57% |
| Protein | 23 g | 45% |
| Saturated Fat | 17 g | 86% |
| Sugars | 5 g | 1% |
| Vitamin C | 27 mg | 46% |
Microwave broccoli according to package directions. Drain any water that is in the bottom of the bag and pour broccoli out onto a large cutting board. Chop into smaller pieces.
Melt butter in a 12-inch, deep nonstick skillet over medium heat. Add garlic and cook about 30 seconds. Pour in ravioli and chicken broth. Cover and cook until ravioli is hot, 6 to 8 minutes for frozen or 4 to 6 minutes for refrigerated, stirring occasionally. Stir in diced ham, peas, and cream and heat until hot, about 2 minutes.
Stir in broccoli, salt, and pepper. Serve your ham and vegetable ravioli skillet with cheese, if desired.
Ham and Vegetable Ravioli Skillet
