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🍝 Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Tender ravioli tossed with juicy tomatoes, crisp-tender asparagus, fragrant garlic, and fresh herbs — a light but comforting meal that comes together fast.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Total: ~25 minutes
🍽 Serves
2–3 people
📝 Ingredients
1 package (250–300 g) fresh or refrigerated ravioli
(cheese or spinach-ricotta work best)
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tbsp olive oil
Salt & black pepper, to taste
½ tsp red pepper flakes (optional)
Fresh Herbs
2 tbsp chopped basil
1 tbsp chopped parsley or thyme
Optional Toppings
Grated parmesan
Lemon zest
Toasted pine nuts
👩🍳 Instructions
1️⃣ Cook the Ravioli
Bring a large pot of salted water to a gentle boil.
Cook ravioli according to package instructions.
Reserve ½ cup pasta water, then drain.
2️⃣ Sauté the Vegetables
Heat olive oil in a large skillet over medium heat.
Add asparagus and cook for 3–4 minutes until bright green.
Add garlic and cook 30 seconds until fragrant.
Stir in cherry tomatoes, salt, pepper, and red pepper flakes.
3️⃣ Combine
Add cooked ravioli to the skillet.
Splash in reserved pasta water to create a light sauce.
Toss gently until coated and heated through.
4️⃣ Finish & Serve
Remove from heat and add fresh herbs.
Taste and adjust seasoning.
Serve with parmesan and lemon zest if desired.
❓ Q & A
Q: Can I use frozen ravioli?
Yes — cook straight from frozen, then proceed with the recipe.
Q: How do I keep the ravioli from breaking?
Use a gentle boil and stir carefully. Toss softly in the skillet.
Q: Can I make this vegan?
Yes! Use plant-based ravioli and skip the cheese topping.
Q: What protein can I add?
Grilled chicken, shrimp, or crispy pancetta pair nicely.
Q: Can I use dried herbs instead of fresh?
You can, but fresh herbs give the best flavor. Use half the amount if dried.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 2 days.
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