Description
This vibrant and flavorful ravioli dish combines tender fresh pasta with sautéed asparagus, sweet cherry tomatoes, garlic, and fresh herbs. Perfect for a quick and elegant weeknight dinner, it features a simple, light sauce made from reserved pasta water and olive oil, finished with optional Parmesan for a rich touch.
Ingredients
Scale
Ravioli
- 1 package fresh ravioli (cheese or your choice of filling)
Vegetables & Herbs
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Seasonings & Others
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until tender, then drain, reserving a little pasta water for later use.
- Sauté the garlic: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook the asparagus: Add the trimmed and cut asparagus pieces to the skillet, sautéing for 3-4 minutes until they become tender yet still crisp.
- Add the cherry tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften but retain their shape.
- Season the vegetables: Season the sautéed vegetables with salt, pepper, and crushed red pepper flakes if using, to taste.
- Combine ravioli and vegetables: Add the cooked ravioli to the skillet and gently toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce that coats the ravioli.
- Add fresh herbs: Stir in the chopped fresh basil and parsley to infuse the dish with fresh flavors.
- Serve: Plate the ravioli and vegetable mixture, and optionally top with freshly grated Parmesan cheese for an added savory note.
Notes
- Use fresh ravioli for best texture and flavor, but frozen ravioli can be used if fresh is not available.
- Feel free to substitute fresh basil and parsley with other herbs like thyme or oregano based on preference.
- To keep this dish vegan, omit the Parmesan cheese or use a plant-based alternative.
- Splashing pasta water helps create a cohesive sauce, so be sure to reserve some before draining the ravioli.
- Adjust crushed red pepper flakes based on heat preference or omit for a milder dish.
