Ravioli with Asparagus and Tomatoes
Light, fresh, and full of vibrant flavor, Ravioli with Asparagus and Tomatoes is a simple yet elegant dish. Tender ravioli is tossed with crisp asparagus, juicy tomatoes, garlic, and a touch of olive oil, creating a quick and satisfying meal perfect for spring or summer dining.
Ingredients
- 12 oz 340 g ravioli (cheese or spinach-filled)
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish optional
Instructions
Cook the ravioli:
- Bring a large pot of salted water to a boil.
- Cook ravioli according to package instructions.
- Drain and set aside.
Cook the vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add asparagus and cook for 4–5 minutes until tender-crisp.
Add tomatoes and garlic:
- Stir in cherry tomatoes and garlic.
- Cook for 2–3 minutes until tomatoes soften slightly.
Combine:
- Add cooked ravioli to the skillet.
- Toss gently with vegetables.
- Season with salt, pepper, and red pepper flakes.
Finish and serve:
- Sprinkle with Parmesan cheese and garnish with fresh basil.
- Serve warm.
Notes
- Extra richness: Add a splash of cream or a pat of butter for a richer sauce.
- Protein option: Add grilled chicken or shrimp.
- Flavor boost: A squeeze of lemon juice brightens the dish.
- Storage: Refrigerate leftovers for up to 3 days.