Description
A vibrant and fresh pasta dish featuring cheese ravioli tossed with cherry tomatoes, asparagus, garlic, and a mix of fresh herbs. Perfect for a quick weeknight dinner.
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions, usually 4-6 minutes for fresh or 8-10 minutes for frozen. Drain, reserving 1/2 cup pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant.
- Add asparagus and cherry tomatoes to the skillet. Cook for 5-7 minutes, until asparagus is tender-crisp and tomatoes begin to soften and release their juices.
- Add the cooked ravioli to the skillet along with the fresh basil, parsley, and thyme. Toss gently to combine, adding a splash of reserved pasta water if needed to create a light sauce.
- Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste. For a variation, try adding a squeeze of lemon juice or a drizzle of balsamic glaze. If you prefer a different pasta, cheese tortellini works well too.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: Italian-American