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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

A quick and flavorful pasta dish combining cheese ravioli with a fresh sauce of cherry tomatoes, asparagus, and garlic, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound cheese ravioli, fresh or frozen Cook until just al dente.
  • 2 tablespoons olive oil Plus more if needed.
  • 2 cups cherry or grape tomatoes, halved Sweet and burst quickly.
  • 1 bunch asparagus, trimmed and cut into 1 to 2 inch pieces Choose firm spears.
  • 3 to 4 cloves garlic, thinly sliced Don't let it brown too much.
  • 1 tablespoon butter Optional for gloss.
  • 1 lemon cut into wedges Optional for brightness.
  • 2 to 3 tablespoons fresh basil and parsley, chopped For added flavor.
  • to taste Salt and black pepper
  • to taste Freshly grated Parmesan For serving.

Method
 

Cooking the Ravioli
  1. Bring a large pot of salted water to a boil.
  2. Cook the ravioli according to package directions until just al dente.
  3. Scoop out 1 cup of the starchy pasta water, then drain the ravioli.
Making the Sauce
  1. Warm the olive oil in a wide skillet over medium heat.
  2. Add the sliced garlic and cook for 30 to 60 seconds until fragrant.
  3. Add the tomatoes and a pinch of salt. Cook for 2 to 3 minutes, stirring gently, until some tomatoes burst and release their juices.
  4. Drop in the asparagus and cook for 3 to 4 minutes more until crisp-tender. If the pan looks dry, add a splash of pasta water.
  5. Transfer the drained ravioli to the skillet. Add a small knob of butter and 2 to 4 tablespoons of pasta water. Toss gently to coat.
Finishing Touches
  1. Turn off the heat, then stir in the chopped basil and parsley. Taste and add salt and pepper as needed.
  2. If desired, squeeze a little lemon over the top.
  3. Serve with freshly grated Parmesan and a drizzle more olive oil, if desired.

Notes

This recipe is flexible - feel free to substitute with other vegetables or proteins such as chicken sausage or shrimp. Adjust seasoning to your liking, and remember to save pasta water for added silkiness.