Description
A light and flavorful pasta dish featuring cheese ravioli tossed with fresh asparagus, cherry tomatoes, garlic, and a mix of 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
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 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. Cook ravioli according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute 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.
- Add cooked ravioli to the skillet along with basil, parsley, salt, and pepper. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- 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: American