Description
This delightful ravioli recipe features cheese ravioli sautéed with fresh asparagus, cherry tomatoes, garlic, and fragrant herbs, creating a perfect balance of flavors and textures in under 30 minutes. Ideal for a quick and elegant weeknight dinner, this dish combines tender pasta with crisp vegetables and a light, herb-infused sauce.
Ingredients
Scale
Ravioli
- 1 (9–12 oz) package cheese ravioli (fresh or frozen)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- 1/4 cup reserved pasta water
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions until just al dente. Drain the ravioli and reserve 1/4 cup of the pasta cooking water for later use.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
- Cook asparagus and tomatoes: Add the trimmed, cut asparagus and halved cherry tomatoes to the skillet. Season lightly with salt and cook for 5 to 7 minutes, stirring occasionally, until the asparagus is crisp-tender and the tomatoes begin to blister and soften.
- Combine ravioli and vegetables: Add the cooked ravioli to the skillet with the vegetables. Pour in the reserved pasta water and gently toss everything together to combine and coat the ravioli with the flavorful sauce.
- Finish and serve: Turn off the heat, sprinkle the chopped fresh parsley or basil over the dish, season with freshly ground black pepper to taste, and serve warm immediately for best flavor and texture.
Notes
- Reserve some pasta water to create a light sauce that helps the ingredients meld together.
- Be careful not to overcook the ravioli; they should be tender but still hold their shape.
- Fresh herbs can be swapped with dried herbs if needed, but use about half the amount.
- For a vegan version, substitute cheese ravioli with vegan pasta alternatives and omit the cheese filling.
- Cherry tomatoes can be replaced with grape tomatoes or diced roma tomatoes for variation.
