Description
Ravioli with tomatoes, asparagus, garlic, and herbs is a quick, vibrant pasta dish that combines fresh vegetables, fragrant garlic, and tender ravioli in a light olive oil or butter sauce. Perfect for weeknights or entertaining, this recipe is colorful, flavorful, and ready in under 30 minutes.
Ingredients
- 1 lb cheese or spinach ravioli (fresh or frozen)
- 1 cup cherry or grape tomatoes, halved
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 tbsp olive oil or unsalted butter
- 2 tbsp fresh basil or parsley, chopped (or a mix)
- Salt and black pepper, to taste
- Optional: grated parmesan cheese, red pepper flakes, lemon zest
Instructions
- Cook the ravioli according to package directions. Drain and set aside, reserving 1/4 cup of pasta water.
- In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add asparagus and cook for 3–4 minutes, until just tender.
- Stir in tomatoes, season with salt and pepper, and cook for 1–2 minutes until slightly softened.
- Add cooked ravioli to the skillet along with a splash of reserved pasta water. Gently toss to coat.
- Remove from heat and stir in fresh herbs. Top with parmesan, red pepper flakes, or lemon zest if desired.
Notes
- For extra protein, add grilled chicken or shrimp.
- Swap fresh tomatoes for sun-dried tomatoes for a deeper flavor.
- Add a splash of white wine or lemon juice for brightness.
- For a creamy variation, stir in mascarpone or cream at the end.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370
- Sugar: 4g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg
