🍝 Ravioli with Tomatoes, Asparagus, Garlic & Herbs
Ingredients (Serves 2–3):
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1 (9–12 oz) package fresh or frozen cheese or spinach ravioli
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1 tbsp olive oil
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2 cups cherry or grape tomatoes, halved
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1 bunch asparagus, trimmed and cut into 1–2 inch pieces
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3 cloves garlic, thinly sliced
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1/4 tsp red pepper flakes (optional, for a kick)
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2 tbsp fresh basil, chopped (or 1 tsp dried)
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1 tbsp fresh parsley, chopped
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2 tbsp grated Parmesan cheese (plus more for serving)
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Salt and black pepper, to taste
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Zest of 1 lemon (optional, for brightness)
Instructions:
1. Cook the Ravioli:
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Boil ravioli according to package instructions until tender.
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Drain and set aside, reserving 1/4 cup pasta water.
2. Sauté the Veggies:
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In a large skillet, heat olive oil over medium heat.
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Add garlic and cook until fragrant (about 30 seconds).
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Add asparagus and sauté for 3–4 minutes until it begins to soften.
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Add tomatoes, red pepper flakes, salt, and pepper.
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Cook for 3–5 minutes more, until tomatoes start to blister and release their juices.
3. Combine:
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Add cooked ravioli to the skillet.
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Toss gently to coat. If mixture seems dry, add a splash of reserved pasta water.
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Stir in fresh herbs, lemon zest, and Parmesan cheese.
4. Serve:
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Plate and top with extra herbs and cheese if desired.
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Serve warm with a side of crusty bread or a green salad.
✅ Tips:
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Want protein? Add grilled chicken, shrimp, or chickpeas.
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Make it creamy: stir in 2 tbsp of cream cheese or a splash of heavy cream at the end.
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Use any fresh herbs you love — thyme, oregano, or chives work beautifully too.
Want a one-pan baked version or vegan adaptation?