Here’s a simple recipe for Ravioli with Tomatoes, Asparagus, Garlic, and Herbs that combines fresh, light ingredients for a delicious meal. Perfect for a weeknight dinner or a special occasion!
Ingredients:
- Ravioli (store-bought or homemade, your choice): 12 oz (340g)
- Asparagus: 1 bunch, trimmed and cut into 1-inch pieces
- Cherry tomatoes: 1 pint, halved
- Garlic: 3-4 cloves, thinly sliced
- Olive oil: 2 tbsp
- Fresh herbs:
- Basil: 2 tbsp, chopped (or substitute with fresh oregano or thyme)
- Parsley: 2 tbsp, chopped
- Parmesan cheese: 1/4 cup, grated (optional, for serving)
- Salt and pepper: to taste
- Red pepper flakes (optional, for some heat)
Instructions:
- Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Add the ravioli and cook according to the package directions, usually about 4-5 minutes, until they float to the top and are tender. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the vegetables:
- While the ravioli cooks, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and cook for 1-2 minutes, until fragrant, but not browned.
- Add the asparagus to the pan and sauté for 3-4 minutes, until slightly tender but still crisp.
- Toss in the cherry tomatoes and cook for another 2-3 minutes, allowing them to soften slightly.
- Combine:
- Add the cooked ravioli to the skillet with the vegetables. Toss gently to combine. If needed, add a bit of reserved pasta water to help the sauce come together and coat the ravioli.
- Season with salt, pepper, and red pepper flakes (if using).
- Finish with herbs:
- Stir in the fresh basil and parsley, adjusting seasoning as needed.
- Top with grated Parmesan cheese for extra flavor.
- Serve:
- Divide the ravioli and vegetables among plates. Serve immediately, garnished with more fresh herbs and cheese if desired.
Tips:
- Feel free to substitute with other seasonal vegetables like zucchini or bell peppers if asparagus is not available.
- For a richer flavor, you can finish the dish with a drizzle of balsamic vinegar or a squeeze of fresh lemon juice for a tangy kick.
