🍝 Mediterranean Ravioli with Tomatoes, Asparagus, Garlic & Herbs
A light but satisfying pasta dish bursting with fresh vegetables and aromatic herbs.
🥗 Ingredients (4 servings)
For the pasta:
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1 (9–12 oz / 250–350g) package cheese ravioli (or spinach/ricotta ravioli)
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1 tbsp olive oil (for boiling water)
For the sauce & veggies:
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3 tbsp extra-virgin olive oil
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4 garlic cloves, thinly sliced or minced
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1 bunch asparagus, trimmed and cut into 1–2 inch pieces
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1 cup cherry tomatoes, halved
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¼ cup vegetable or chicken broth (or pasta water)
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½ tsp red pepper flakes (optional but Mediterranean!)
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Salt & pepper to taste
Fresh herbs & finish:
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¼ cup chopped fresh basil
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2 tbsp fresh parsley, chopped
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1 tbsp fresh thyme or oregano (or 1 tsp dried)
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Zest of 1 lemon
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Juice of ½ lemon
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Optional toppings: grated parmesan, crumbled feta, pine nuts, or a drizzle of olive oil
👩🍳 Instructions
1. Cook the Ravioli
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Bring salted water to a boil.
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Add ravioli and cook according to package instructions (usually 3–5 minutes).
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Drain and set aside, reserving ½ cup of pasta water.
2. Sauté the Vegetables
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In a large skillet, heat 3 tbsp olive oil over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Add asparagus and cook 3–4 minutes until bright green but still crisp.
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Add cherry tomatoes, salt, pepper, and red pepper flakes.
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Cook 2–3 minutes until tomatoes soften slightly.
3. Make it Saucy
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Add the broth (or reserved pasta water) to the skillet.
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Simmer 1 minute to bring everything together.
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Add cooked ravioli gently to the pan and toss to coat.
4. Add Fresh Herbs & Lemon
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Turn off the heat and add:
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Fresh basil
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Parsley
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Thyme/oregano
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Lemon zest
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Lemon juice
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Toss carefully so ravioli doesn’t break.
5. Serve
Top with:
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Fresh parmesan or feta
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A drizzle of extra-virgin olive oil
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Toasted pine nuts (optional for crunch)
🍽️ Tips
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For more protein: add grilled chicken, shrimp, or chickpeas.
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For a creamier version: stir in 2–3 tbsp of Greek yogurt or light cream at the end.
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For deeper flavor: add sun-dried tomatoes or olives.
