Description
A vibrant and comforting dish of cheese ravioli tossed with blistered cherry tomatoes, crisp asparagus, garlic, and fresh herbs. Ready in under 30 minutes, it’s the perfect quick and elegant meal.
Ingredients
Scale
- 1 pound cheese ravioli
- 2 cups cherry tomatoes
- 1 bunch asparagus, trimmed and chopped into 1-inch pieces
- 4 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon zest
- 1/4 cup reserved pasta water
Instructions
- Place a large skillet over medium heat and bring a saucepan of salted water to a boil.
- Add olive oil and garlic to the skillet, sauté until fragrant, about 2 minutes.
- Boil ravioli according to package instructions, reserving 1/4 cup pasta water before draining.
- Add cherry tomatoes to skillet, cook until they burst, about 5 minutes. Add asparagus and sauté for another 3–4 minutes.
- Gently toss in cooked ravioli, reserved pasta water, lemon zest, salt, and pepper.
- Remove from heat, stir in fresh basil and parsley, and drizzle with olive oil if desired.
- Plate and serve warm, garnished with extra herbs if preferred.
Notes
- Use high-quality olive oil for best flavor.
- Don’t skip the pasta water—it helps the sauce stick to the ravioli.
- Fresh herbs are best added at the end to preserve brightness.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Keywords: ravioli, vegetarian pasta, spring recipe, asparagus, cherry tomatoes, quick dinner, Italian meal