Description
A delightful and quick pasta dish featuring tender ravioli tossed with fresh asparagus, cherry tomatoes, garlic, and a blend of aromatic herbs. Perfect for a weeknight dinner that feels elegant.
Ingredients
Scale
For the Crust:
- 1 (20 oz) package refrigerated or frozen cheese ravioli
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional 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. Drain, reserving about 1/2 cup of pasta water.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 3–4 minutes, until tender-crisp.
- Add the cherry tomatoes and minced garlic to the skillet. Cook for another 2–3 minutes, until tomatoes begin to soften.
- Reduce heat to low. Stir in the fresh basil, parsley, dried oregano, salt, and pepper.
- Add the drained ravioli to the skillet. Toss gently to combine, adding a splash of reserved pasta water if needed to create a light sauce.
- Serve immediately, topped with grated Parmesan cheese if desired.
Notes
You can customize the seasonings to taste. For a heartier dish, add cooked chicken or shrimp. Use gluten-free ravioli for a gluten-free option.