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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs


  • Author: Sarah White
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A fresh and vibrant pasta dish with tender ravioli, crisp asparagus, juicy tomatoes, and fragrant garlic-herb flavors. Quick and elegant for any occasion.


Ingredients

  • 1 tablespoon olive oil

  • 1 pound asparagus, trimmed and cut into 2-inch pieces

  • 2 cups cherry tomatoes, halved

  • 3 cloves garlic, minced

  • 1 (20-ounce) package cheese ravioli (fresh or frozen)

  • 1/4 cup fresh basil or parsley, chopped

  • 1/4 teaspoon salt, or to taste

  • 1/4 teaspoon black pepper, or to taste

  • Grated Parmesan cheese, optional, for serving


Instructions

  1. Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside, reserving 1/2 cup pasta water.

  2. Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4–5 minutes until tender-crisp.

  3. Stir in garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and cook 3–4 minutes until softened.

  4. Gently toss cooked ravioli into the skillet with vegetables. Add a splash of pasta water if needed to loosen the sauce.

  5. Season with salt, pepper, and fresh herbs. Serve hot with Parmesan cheese if desired.

Notes

Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of olive oil or water.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian