Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Yields: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
* Ravioli:
* 1 pound fresh or frozen ravioli (cheese, spinach, or mushroom ravioli work well)
* Vegetables:
* 1 tablespoon olive oil
* 1 pound asparagus, ends trimmed and cut into 2-inch pieces
* 2 cups cherry tomatoes, halved
* 3 cloves garlic, minced
* Flavorings & Sauce:
* 1/4 cup dry white wine (optional)
* 1/4 cup vegetable or chicken broth (optional)
* 2 tablespoons butter (optional, for richness)
* 1/4 cup grated Parmesan cheese (optional, for garnish)
* Salt and freshly ground black pepper to taste
* Herbs:
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon fresh basil, chopped
* 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
Instructions:
* Cook the Ravioli:
* Bring a large pot of salted water to a boil.
* Add the ravioli and cook according to package directions until al dente (usually 3-5 minutes for fresh ravioli, slightly longer for frozen).
* Reserve about 1/2 cup of the pasta water before draining the ravioli. Drain the ravioli and set aside.
* Sauté the Vegetables:
* While the ravioli is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
* Add the asparagus and cook for 3-5 minutes, until tender-crisp.
* Add the halved cherry tomatoes and cook for another 2-3 minutes, until they start to soften.
* Add the minced garlic and cook for 1 minute, until fragrant.
* Make the Sauce (Optional):
* If using white wine, pour it into the skillet and let it simmer for a minute to reduce slightly.
* If using broth, add it to the skillet along with the wine (or in place of it).
* If using butter, add it to the skillet and stir until melted and incorporated.
* Season with salt and pepper to taste.
* Combine and Finish:
* Add the drained ravioli to the skillet with the vegetables.
* Toss gently to coat the ravioli with the sauce and vegetables.
* If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
* Stir in the chopped parsley, basil, and oregano.
* Serve:
* Transfer the ravioli to serving bowls.
* Sprinkle with grated Parmesan cheese (if using).
* Serve immediately.
