Description
A light yet flavorful pasta dish featuring cheese ravioli tossed with sautéed cherry tomatoes, tender asparagus, fragrant garlic, and fresh herbs — perfect for a quick and elegant meal.
Ingredients
Scale
- 1 package (9 oz) cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Grated Parmesan cheese, for serving (optional)
Instructions
- Bring a pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and asparagus to the skillet. Sauté for 4–5 minutes until the asparagus is tender-crisp and tomatoes are softened.
- Season with salt, black pepper, and red pepper flakes if using.
- Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and garlic oil.
- Remove from heat and stir in fresh basil and parsley.
- Serve warm, topped with grated Parmesan if desired.
Notes
- Use whole wheat or gluten-free ravioli for a healthier or dietary-specific version.
- Try adding mushrooms or spinach for added nutrients.
- Make it vegan by using vegan ravioli and omitting cheese.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 35mg
Keywords: ravioli recipe, asparagus pasta, tomato garlic ravioli, vegetarian dinner, spring pasta dish