🍝🌿 Ravioli with Tomatoes, Asparagus, Garlic & Herbs
🧾 Ingredients (Serves 4)
-
1 (9–12 oz) package fresh or frozen ravioli (cheese, spinach-ricotta, or mushroom work great)
-
1 tbsp olive oil or unsalted butter
-
3 cloves garlic, minced
-
1 pint cherry or grape tomatoes, halved
-
1 bunch asparagus, trimmed and cut into 1½-inch pieces
-
Salt & black pepper, to taste
-
Optional: pinch of red pepper flakes
-
1–2 tbsp fresh herbs: basil, parsley, or thyme (chopped)
-
Optional: Parmesan or lemon zest, for garnish
🔪 Instructions
1️⃣ Cook the Ravioli
-
Bring a large pot of salted water to a boil.
-
Cook ravioli according to package instructions until just tender.
-
Reserve ½ cup pasta water, then drain and set aside.
2️⃣ Sauté Vegetables
-
In a large skillet, heat olive oil or butter over medium heat.
-
Add garlic and sauté for 30 seconds, then add tomatoes and a pinch of salt.
-
Cook for 2–3 minutes, until tomatoes begin to soften.
-
Add asparagus and sauté another 3–4 minutes, until crisp-tender.
-
Add red pepper flakes if using.
3️⃣ Combine & Toss
-
Add cooked ravioli to the skillet along with a splash of pasta water.
-
Toss gently to coat in the sauce and warm everything through.
-
Stir in fresh herbs, taste, and adjust seasoning.
4️⃣ Serve
-
Plate immediately and top with shaved Parmesan, lemon zest, or more fresh herbs.
✅ Tips & Variations
-
Want it creamy? Stir in a splash of heavy cream or mascarpone with the pasta water.
-
Add a protein like grilled chicken, shrimp, or white beans for a heartier meal.
-
Use zucchini or spinach instead of asparagus if out of season.
Would you like a roasted veggie version, a sheet pan shortcut, or tips on making homemade ravioli?
