Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
A vibrant dish of fresh ravioli tossed with juicy tomatoes, tender asparagus, aromatic garlic, and fresh herbs, embodying comfort and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 package fresh ravioli (16 oz)
- 2 cups cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- In a large pot of boiling salted water, cook the fresh ravioli according to package instructions (about 3-5 minutes). Reserve a cup of pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds).
- Toss in the asparagus and cook for about 3-4 minutes or until bright green and slightly tender.
- Add the halved cherry tomatoes, cooking until they soften and release their juices (about 2-3 minutes). Season with salt and pepper.
- Carefully add the cooked ravioli into the skillet, along with a splash of the reserved pasta water. Gently toss to coat the ravioli evenly.
- Sprinkle the fresh basil and parsley over the top. Toss carefully until just combined.
- Plate the dish garnished with extra herbs and freshly grated Parmesan cheese if desired.
Notes
For best results, ensure to cook ravioli in a large pot to avoid sticking; season the water well. Adjust garlic and herbs to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg