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
- 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.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Add the cherry tomatoes and asparagus. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the asparagus is tender-crisp.
- Add the cooked ravioli to the skillet, tossing gently to combine. If it looks dry, add a splash of reserved pasta water.
- Stir in basil and parsley. Season with salt and pepper. Cook for 1-2 minutes more until everything is heated through.
- 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