Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Introduction:

This vibrant ravioli dish is a celebration of fresh ingredients and bold flavors. Tender ravioli is tossed with juicy cherry tomatoes, crisp-tender asparagus, and a fragrant garlic-herb medley for a simple yet impressive meal. It’s light, satisfying, and perfect for spring or summer nights when fresh produce is at its peak.

Ingredients:

  • 12 ounces fresh or frozen ravioli
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  3. Add the cherry tomatoes and asparagus. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the asparagus is tender-crisp.
  4. Add the cooked ravioli to the skillet, tossing gently to combine. If it looks dry, add a splash of reserved pasta water.
  5. Stir in basil and parsley. Season with salt and pepper. Cook for 1-2 minutes more until everything is heated through.
  6. Serve immediately with grated Parmesan on top.

Variation

  1. Use different ravioli fillings – While cheese ravioli is a classic choice, you can switch it up with spinach-ricotta, mushroom, or even butternut squash ravioli. Each filling brings a unique flavor that complements the garlic and herb base beautifully.
  2. Try other seasonal vegetables – Swap asparagus with green beans, zucchini, or snap peas when they’re in season. Roasted bell peppers or baby spinach also make great additions and bring extra color and nutrients.
  3. Add a touch of cream or lemon – For a richer variation, stir in a splash of heavy cream or a dollop of mascarpone just before serving. For brightness, add a squeeze of lemon juice or a little lemon zest to elevate the freshness of the dish.

Cooking Notes

  1. For extra flavor, add a squeeze of fresh lemon juice or a pinch of red pepper flakes.
  2. You can use cheese, spinach, or mushroom ravioli whichever you like best!
  3. This dish is also great served cold as a pasta salad for lunch the next day.

Serving Suggestions

  1. Serve with crusty bread or garlic toast – A slice of warm, crusty bread or homemade garlic toast is perfect for soaking up the extra olive oil and herbs left on the plate.
  2. Pair with a light salad – A simple arugula or mixed greens salad with a lemon vinaigrette complements the dish and adds a refreshing contrast to the warm pasta.
  3. Top with extras like pine nuts or chili flakes – A sprinkle of toasted pine nuts adds crunch and nuttiness. If you like a little heat, a pinch of red pepper flakes goes a long way in enhancing the flavors.

Tips

  1. Prep all ingredients before starting – Since the cooking process moves quickly, having everything chopped and ready to go helps keep things smooth and prevents overcooking.
  2. Use fresh herbs for best flavor – Fresh basil and parsley brighten the dish and add a vibrant, herbaceous note. Dried herbs can be used in a pinch, but the flavor won’t be as lively.
  3. Grate the Parmesan just before serving – Freshly grated Parmesan melts better and has a more robust flavor than pre-grated varieties. It adds a delicious finishing touch when sprinkled over the hot pasta.

Prep Time:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutritional Information (Per Serving):

Calories: 320 kcal
Protein: 10g
Sodium: 280mg

Frequently Asked Questions

  1. Can I use frozen ravioli for this recipe?
    Yes, absolutely! Frozen ravioli works just as well just follow the package instructions for cooking. Be sure not to overcook them, as they can get mushy if left in boiling water too long.

  2. What kind of tomatoes should I use?
    Cherry tomatoes are ideal because they’re naturally sweet and hold their shape well when cooked. You can also use grape tomatoes or even diced heirloom tomatoes for a more rustic feel.

  3. Can I make this dish ahead of time?
    While this dish is best enjoyed fresh, you can prep the ingredients in advance. Cooked ravioli can be stored separately from the sautéed vegetables, then tossed together and reheated gently with a splash of water or olive oil when ready to serve.

  4. How can I make this dish dairy-free?
    Skip the Parmesan cheese or use a dairy-free alternative. The dish is already quite flavorful from the garlic, herbs, and olive oil, so it’ll still be delicious without the cheese.

Conclusion

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is the perfect weeknight meal fresh, flavorful, and ready in under 30 minutes. Whether you’re using it as a light dinner or serving it as a beautiful side dish, it’s a great way to showcase seasonal vegetables and a pasta favorite. Give it a try, and let the bright flavors speak for themselves!

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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

  • Author: Avery
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This vibrant ravioli dish is a celebration of fresh ingredients and bold flavors. Tender ravioli is tossed with juicy cherry tomatoes, crisp-tender asparagus, and a fragrant garlic-herb medley for a simple yet impressive meal. It’s light, satisfying, and perfect for spring or summer nights when fresh produce is at its peak.

Ingredients

Scale
  • 12 ounces fresh or frozen ravioli
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  3. Add the cherry tomatoes and asparagus. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the asparagus is tender-crisp.
  4. Add the cooked ravioli to the skillet, tossing gently to combine. If it looks dry, add a splash of reserved pasta water.
  5. Stir in basil and parsley. Season with salt and pepper. Cook for 1-2 minutes more until everything is heated through.
  6. Serve immediately with grated Parmesan on top.

Notes

  • For extra flavor, add a squeeze of fresh lemon juice or a pinch of red pepper flakes.
  • You can use cheese, spinach, or mushroom ravioli whichever you like best!
  • This dish is also great served cold as a pasta salad for lunch the next day.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Pasta
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 plate
  • Calories: 320 kcal
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: ravioli with vegetables, asparagus pasta, tomato garlic ravioli, spring pasta, easy vegetarian dinner

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