Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
✅ Ingredients
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1 tablespoon olive oil
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1 pound asparagus, ends trimmed and cut into 2-inch pieces
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2 cups cherry tomatoes, halved
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3 cloves garlic, minced
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1 (9–12 oz) package fresh ravioli (cheese or spinach filling works best)
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¼ cup vegetable or chicken broth (or reserved pasta water)
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2 tablespoons fresh basil or parsley, chopped
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½ teaspoon red pepper flakes (optional, for heat)
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Salt and black pepper, to taste
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Freshly grated Parmesan cheese, for serving
👩🍳 Instructions
1. Cook the Ravioli
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Bring a large pot of salted water to a boil.
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Add the ravioli and cook according to package instructions (usually 3–5 minutes for fresh ravioli).
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Reserve about ¼ cup of pasta cooking water, then drain and set aside.
2. Sauté the Vegetables
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Heat 1 tablespoon olive oil in a large skillet over medium heat.
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Add asparagus and cook for 3–4 minutes until just tender but still crisp.
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Add cherry tomatoes and garlic, cooking for another 2–3 minutes until tomatoes soften slightly and garlic is fragrant.
3. Create the Sauce
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Pour in the broth (or reserved pasta water) to deglaze the pan.
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Stir gently and let the sauce simmer for 2 minutes.
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Season with salt, black pepper, and red pepper flakes (if using).
4. Combine Pasta and Veggies
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Add the cooked ravioli to the skillet and gently toss to coat with the sauce and veggies.
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Cook together for 1–2 minutes so flavors meld.
5. Garnish & Serve
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Remove from heat and sprinkle with fresh basil or parsley.
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Serve immediately with grated Parmesan cheese on top.
🌟 Tips & Variations
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Protein boost → Add grilled chicken, shrimp, or Italian sausage.
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Extra flavor → Stir in a splash of white wine before adding broth.
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Creamy version → Add ¼ cup heavy cream or a spoonful of mascarpone cheese at the end.
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Vegan option → Use vegan ravioli and skip the Parmesan.
