Ravioli Tomatoes Asparagus Herbs (Print View)
Ravioli meets tomatoes, asparagus, and aromatic herbs for a quick, vibrant and satisfying dinner.
# What You'll Need:
→ Main Components
01 -
255 grams fresh or frozen cheese ravioli
02 -
160 grams cherry tomatoes, halved
03 -
120 grams asparagus, trimmed and cut into 2.5 cm pieces
04 -
3 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon dried Italian herbs or a mix of fresh chopped basil and parsley
→ To Serve
09 -
Grated Parmesan cheese (optional)
# Directions:
01 -
Fill a large pot with water, season generously with salt, and bring to a boil. Add cheese ravioli and cook according to package directions until al dente. Reserve 120 ml pasta cooking water. Drain the ravioli.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus and cook for 3-4 minutes, stirring occasionally, until asparagus is tender yet crisp.
03 -
Add halved cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften. Season with salt, black pepper, and Italian herbs.
04 -
Transfer the cooked ravioli to the skillet with the vegetables. Gently toss to coat. Add reserved pasta water as needed to achieve a creamy, cohesive sauce.
05 -
Divide the ravioli and vegetable mixture among plates. Top with additional fresh herbs and grated Parmesan cheese if desired. Serve immediately.
# Notes:
01 -
For enhanced flavor, finish with a drizzle of extra virgin olive oil and freshly cracked black pepper just before serving.