Description
A fresh and vibrant dish that brings out the flavors of spring, this ravioli recipe pairs tender cheese-filled pasta with juicy cherry tomatoes, crisp-tender asparagus, and aromatic garlic. Finished with a medley of fresh herbs, this light yet satisfying meal is perfect for a quick weeknight dinner or an elegant lunch.
Ingredients
For the vegetables and sauce:
1 tbsp olive oil
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 garlic cloves, minced
Salt and black pepper to taste
½ tsp red pepper flakes (optional)
¼ cup vegetable broth or pasta water
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
For the ravioli:
1 package (9 oz) cheese ravioli, fresh or frozen
Water for boiling
Salt for pasta water
Instructions
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions until they float to the top and are tender. Reserve about ¼ cup of the pasta water and drain the ravioli.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for about 3 minutes, allowing them to soften and release their juices. Add the asparagus and continue to cook for another 4-5 minutes, stirring occasionally, until the asparagus is tender-crisp.
Season the mixture with salt, pepper, and red pepper flakes if using. Pour in the reserved pasta water or vegetable broth and stir to combine.
Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Cook for an additional minute to allow the flavors to meld.
Remove from heat and stir in the fresh herbs. Serve immediately.
Notes
Feel free to substitute spinach or zucchini for asparagus if preferred. To make the dish heartier, consider adding cooked chicken or white beans. For a richer flavor, a sprinkle of grated Parmesan on top is a welcome finish.