🌿 Ravioli with Tomatoes, Asparagus, Garlic & Herbs
🛒 Ingredients
- 1 package (about 500g) cheese ravioli (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tbsp olive oil
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- Zest of 1 lemon (optional, for brightness)
👩🍳 Instructions
1. Cook the ravioli
Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. Reserve ½ cup pasta water, then drain.
2. Sauté the vegetables
In a large skillet, heat olive oil over medium heat.
Add asparagus and cook for 3–4 minutes until tender-crisp.
3. Add garlic & tomatoes
Stir in garlic and red pepper flakes. Cook for about 30 seconds.
Add cherry tomatoes and cook for 3–5 minutes until they begin to soften and release juices.
4. Combine everything
Add cooked ravioli to the skillet. Toss gently to coat.
If needed, add a splash of reserved pasta water to loosen the sauce.
5. Finish with herbs & cheese
Stir in basil, parsley, lemon zest, salt, and pepper.
Sprinkle with Parmesan cheese.
🍽️ Serving Tips
- Serve immediately with extra Parmesan on top
- Pair with a crisp green salad or garlic bread
- A squeeze of lemon juice just before serving enhances the freshness
💡 Variations
- Add grilled chicken or shrimp for protein
- Use spinach or mushroom ravioli for a twist
- Swap asparagus with zucchini or green beans
❓ Q&A
Q: Can I use frozen ravioli?
Yes—just cook according to the package directions before adding to the skillet.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil.
Q: Can I make it dairy-free?
Skip the Parmesan or use a plant-based alternative.
