Ravioli with Tomatoes Asparagus Garlic and Herbs

 

 

 

 

 

 

 

 

 

Ingredients:

1 package (16–20 oz) refrigerated cheese ravioli

1 bunch fresh asparagus, trimmed and cut into 2-inch pieces

1 tbsp olive oil

3 cloves garlic, minced

1 pint cherry or grape tomatoes, halved

1/4 tsp red pepper flakes (optional, for a little heat)

1/4 cup fresh basil, chopped (or parsley if preferred)

1 tbsp butter (optional, for richness)

Salt and pepper, to taste

Freshly grated Parmesan cheese, for serving

 

Instructions:

1. Cook the ravioli:

Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions. In the last 2 minutes of cooking, add the asparagus to the pot. Drain and set aside.

2. Sauté the aromatics:

In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes (if using). Sauté for 30 seconds, just until fragrant.

3. Add tomatoes:

Stir in halved tomatoes and cook for 3–5 minutes, until they start to soften and release their juices.

4. Combine:

Add the cooked ravioli and asparagus to the skillet. Toss gently to combine. Add butter and chopped herbs. Season with salt and pepper to taste.

5. Finish and serve:

Transfer to plates or bowls and top with freshly grated Parmesan. Garnish with extra herbs if desired.