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
- 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.
- Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4–5 minutes until tender-crisp.
- Stir in garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and cook 3–4 minutes until softened.
- Gently toss cooked ravioli into the skillet with vegetables. Add a splash of pasta water if needed to loosen the sauce.
- 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