Ravioli with Tomatoes Asparagus Herbs (Print Version)
# Ingredients:
01 -
1 package fresh ravioli (cheese or your choice of filling)
02 -
1 bunch asparagus, trimmed and cut into 2-inch pieces
03 -
1 pint cherry tomatoes, halved
04 -
3 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
1 tablespoon fresh basil, chopped
07 -
1 tablespoon fresh parsley, chopped
08 -
Salt and pepper, to taste
09 -
1/4 teaspoon crushed red pepper flakes (optional)
10 -
Freshly grated Parmesan cheese (optional, for serving)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions, then drain, reserving a little pasta water.
02 -
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.
03 -
Add the asparagus to the skillet and sauté for about 3-4 minutes, or until tender but still crisp.
04 -
Add the cherry tomatoes and cook for another 2-3 minutes, just until the tomatoes begin to soften.
05 -
Season the vegetables with salt, pepper, and crushed red pepper flakes, if using.
06 -
Add the cooked ravioli to the skillet with the vegetables, gently tossing to combine. If the dish seems dry, add a splash of the reserved pasta water to create a light sauce.
07 -
Stir in the fresh basil and parsley.
08 -
Serve the ravioli with a sprinkle of Parmesan cheese, if desired.
# Notes:
01 -
Use fresh ravioli for the best results, but frozen ravioli can also work.
02 -
Customize the dish by adding protein like grilled chicken or shrimp.
03 -
The recipe can be made vegan by using vegan ravioli and omitting Parmesan cheese.