Description
A light and flavorful pasta dish featuring cheese ravioli, fresh asparagus, cherry tomatoes, and aromatic herbs sautéed in garlic olive oil.
Ingredients
- 1 pound cheese ravioli (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add asparagus and cook for 3-4 minutes, until tender-crisp.
- Add cherry tomatoes and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until tomatoes soften slightly.
- Stir in fresh basil, parsley, and dried oregano. Season with salt and pepper.
- Add cooked ravioli to the skillet along with a splash of reserved pasta water. Toss gently to combine and heat through, about 1 minute.
- Serve immediately, topped with grated Parmesan if desired.
Notes
You can customize the seasonings to taste. For extra richness, add a pat of butter when tossing the ravioli.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Italian-American