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