Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

🍝 Ravioli with Tomatoes, Asparagus, Garlic & Mediterranean Herbs

1 (9–10 oz / 250–280 g) package fresh cheese or spinach ravioli (store-bought or homemade)
2 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced or minced
1 cup grape or cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
¼ tsp red pepper flakes (optional, for a little heat)
½ tsp dried oregano
½ tsp dried thyme or Italian seasoning
Salt and freshly ground black pepper, to taste
Juice and zest of ½ lemon

¼ cup fresh basil or parsley, chopped
¼ cup crumbled feta or shaved Parmesan (optional for dairy-free — skip or use vegan feta)
Drizzle of extra virgin olive oil for serving

Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Add ravioli and cook according to package directions (usually 3–4 minutes for fresh).
- Reserve ½ cup of pasta water, then drain and set aside.
Sauté the vegetables:
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 30 seconds until fragrant (don’t let it brown).
- Add asparagus and cook 3–4 minutes until bright green and slightly tender.
- Add tomatoes, oregano, thyme, salt, pepper, and red pepper flakes.
- Cook another 3–4 minutes until tomatoes begin to soften and release their juices.
Combine with ravioli:
- Add cooked ravioli to the skillet with vegetables.
- Pour in a few tablespoons of reserved pasta water to loosen the sauce.
- Add lemon juice and zest, tossing gently until everything is coated and glossy.
- Adjust seasoning with salt, pepper, or more lemon as needed.
Finish and serve:
- Remove from heat and stir in chopped basil or parsley.
- Sprinkle with feta or Parmesan.
- Drizzle with a little more olive oil before serving.

Make it protein-rich: Add chickpeas, grilled shrimp, or chicken.
Dairy-free option: Skip cheese or use a vegan alternative — the lemon and herbs keep it flavorful.
Add olives or capers: For a briny, Mediterranean twist.
Gluten-free version: Use gluten-free ravioli or substitute with gnocchi made from chickpea or lentil flour.