Description

Fresh ravioli tossed with juicy tomatoes, tender asparagus, garlic, and herbs for a light, flavorful meal.

Ingredients

1 (20 oz) package cheese ravioli (fresh or frozen)

2 tablespoons olive oil

3 cloves garlic, minced

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 ½ cups cherry tomatoes, halved

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

2 tablespoons fresh basil, chopped

2 tablespoons fresh parsley, chopped

Freshly grated Parmesan cheese, for serving

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Instructions

Cook Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve ½ cup pasta water before draining.

Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add asparagus and cook 3–4 minutes, until crisp-tender. Add cherry tomatoes, salt, pepper, and red pepper flakes (if using). Cook until tomatoes begin to soften, about 2 minutes.

Combine: Add cooked ravioli to skillet along with a splash of the reserved pasta water. Toss gently to coat.

Finish & Serve: Stir in basil and parsley. Top with freshly grated Parmesan and serve immediately.

Notes

For extra richness, stir in 1 tablespoon butter at the end.

Try using sun-dried tomatoes instead of fresh for a more intense flavor.

Works well with spinach or mushroom ravioli for a different twist.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner, Main Course, Pasta
Method: Stovetop Cooking
Cuisine: Italian