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Sun-kissed ravioli with Tomato, Asparagus, and Herbs

Bask in the flavors of summer with our Sun-Kissed Ravioli featuring vibrant tomatoes, crisp asparagus, and aromatic herbs. This dish is a celebration of seasonal produce, combining the earthy richness of homemade ravioli with the freshness of sun-ripened tomatoes and tender asparagus. Each bite is a symphony of flavors, bringing the essence of a sun-drenched garden to your plate. Get ready to savor the taste of summer with this exquisite pasta dish!

Exciting Story: In our kitchen, where every dish tells a tale, the story of Sun-Kissed Ravioli is one of culinary exploration. Imagine the warmth of the sun on your skin as you harvest ripe tomatoes and delicate asparagus from the garden. The first taste, a burst of freshness and herbaceous delight, became an instant favorite. Now, we’re thrilled to share this recipe, inviting you to embark on your own journey of sun-kissed flavors with Tomato, Asparagus, and Herb Ravioli.

Selling Points: Seasonal Sensation: Indulge in the flavors of summer with ripe tomatoes and fresh asparagus, celebrating the bounty of the season.
Homemade Charm: Elevate your pasta game with homemade ravioli, filled with a savory mixture of ricotta cheese and herbs for an extra touch of decadence.
Herbal Harmony: Delight your senses with the aromatic blend of fresh herbs like basil, parsley, and thyme, infusing every bite with garden-fresh goodness.
Versatile Elegance: Serve this dish as a light lunch, I’mpressive dinner, or even as an appetizer for summer gatherings – it’s sure to impress!


1 package of fresh cheese ravioli
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup fresh basil, chopped
Salt and pepper to taste
Grated Parmesan cheese, for garnish

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Instructions :

Bring a large pot of salted water to a boil and cook the ravioli according to the package instructions, usually for about 4-5 minutes, until they float to the surface. Drain and set aside.
While the ravioli cooks, heat olive oil in a large skillet over medium heat.
Add the garlic and sauté for about 1 minute until fragrant.
Add the cherry tomatoes and asparagus to the skillet and sauté for 5-7 minutes until the asparagus is tender and the tomatoes start to break down.
Toss the cooked ravioli into the skillet with the vegetables. Stir gently to combine and heat through.
Remove from heat and stir in the fresh basil. Season with salt and pepper to taste.
Serve warm, garnished with grated Parmesan cheese

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