Description
A light yet flavorful dish combining tender ravioli with fresh tomatoes, asparagus, and aromatic herbs, perfect for a quick weeknight dinner or a special occasion.
Ingredients
1 package fresh ravioli (cheese or your choice of filling)
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 pint cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, then drain, reserving a little pasta water.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
- Add the asparagus to the skillet and sauté for about 3-4 minutes, or until tender but still crisp.
- Add the cherry tomatoes and cook for another 2-3 minutes, just until the tomatoes begin to soften.
- Season the vegetables with salt, pepper, and crushed red pepper flakes, if using.
- Add the cooked ravioli to the skillet with the vegetables, gently tossing to combine. If the dish seems dry, add a splash of the reserved pasta water to create a light sauce.
- Stir in the fresh basil and parsley.
- Serve the ravioli with a sprinkle of Parmesan cheese, if desired.
Notes
- Use fresh ravioli for the best results, but frozen ravioli can also work.
- Customize the dish by adding protein like grilled chicken or shrimp.
- The recipe can be made vegan by using vegan ravioli and omitting Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
