Description
A vibrant and quick pasta dish featuring cheese ravioli tossed with fresh asparagus, cherry tomatoes, garlic, and aromatic herbs in a light olive oil sauce.
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the ravioli and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4-5 minutes until tender-crisp.
- Add cherry tomatoes and garlic to the skillet. Cook for 2-3 minutes until tomatoes soften and garlic is fragrant.
- Add the cooked ravioli to the skillet. Toss gently to combine, adding reserved pasta water as needed to create a light sauce.
- Stir in basil, parsley, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more to let flavors meld.
- Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Italian