15 minute asparagus ravioli

15 minute Asparagus Ravioli with Asiago Cheese toast

Delicious veggie infused pasta stuffed with 3 cheeses and topped with pesto cream sauce. Served with a side of Asiago cheese toast, this is a perfect 15 minute meal.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 4
Author Chellie Schmitz


  • 1 18 oz package Buitoni Three Cheese Asparagus Ravioli
  • 2 cups rotisserie chicken, cut into bite size pieces
  • 1 8oz jar sun dried tomatoes packed in olive oil
  • 1/4 cup Asiago cheese, shredded
  • 1 7 oz Buitoni pesto with basil sauce
  • 1 cup heavy cream

Asiago Cheese Toast

  • 1 baguette, sliced into 1/2 inch slices
  • 3/4 cup Asiago cheese, grated


  • Bring water to a boil in a large pan.
  • Add Pasta to the water and cook according to package instructions (7-10 minutes)
  • Meanwhile, prepare the sauce. Place the Pesto Sauce in a small pan on LOW heat, add 1 cup heavy cream and stir to combine. You just want the sauce to be warm, not hot.  Heating this too much will break the sauce.
  • Once the pasta is finished cooking, strain and return to the pot.
  • Add chicken, sun dried tomatoes and pesto cream sauce to the pasta. Gently stir to combine. 

Asiago cheese toast

  • Place the baguette slices on a baking sheet and top with shredded Asiago cheese.
  • Place the bread in the oven under the broiler for 3-5 minutes.
  • Serve pasta garnished with shredded cheese and the cheese toast.