Description
A vibrant and fresh pasta dish featuring tender ravioli, roasted asparagus, juicy tomatoes, and aromatic garlic and herbs.
Ingredients
Scale
For the Crust:
- 1 pound cheese ravioli
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook ravioli according to package directions. Drain and set aside.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 5-7 minutes until tender-crisp.
- Add cherry tomatoes, garlic, oregano, and red pepper flakes to the skillet. Cook for 3-4 minutes until tomatoes soften.
- Toss the cooked ravioli into the skillet with the vegetables. Stir in fresh basil and season with salt and pepper.
- Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.