Description
A vibrant and fresh pasta dish featuring cheese ravioli tossed with sautéed asparagus, cherry tomatoes, garlic, and aromatic herbs in a light olive oil sauce.
Ingredients
Scale
For the Crust:
- 1 package (9 oz) cheese ravioli
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1 tablespoon fresh oregano, 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. Cook the ravioli according to package directions until al dente, then drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4-5 minutes until tender-crisp.
- Add cherry tomatoes and garlic to the skillet. Cook for another 2-3 minutes until tomatoes begin to soften and release their juices.
- Add the cooked ravioli to the skillet along with basil, oregano, salt, and pepper. Toss gently to combine and heat through.
- Serve immediately, topped with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.