Ravioli With Tomatoes, Asparagus, Garlic, And Herbs
This delicious ravioli dish combines the earthy flavors of fresh asparagus and tomatoes with aromatic garlic and herbs, creating a delightful meal that is both satisfying and light. Perfect as a main course, it's quick to prepare and makes for a vibrant, colorful plate.
Equipment
- 1 large pot
- 1 large skillet
- 1 colander
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 14 ounces fresh or frozen ravioli e.g., cheese or spinach-filled
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste none salt
- to taste none black pepper
- for garnish none fresh basil optional
- for serving none grated Parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until they float to the surface and are tender, usually about 3-5 minutes. Once cooked, reserve 1 cup of pasta water, then drain the ravioli in a colander.
- While the ravioli is boiling, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the halved cherry tomatoes and asparagus pieces to the skillet. Stir to combine and cook for about 4-5 minutes until the vegetables are tender and the tomatoes begin to soften.
- Sprinkle in the dried basil and oregano, and season with salt and pepper to taste. Stir to mix everything well.
- Gently add the cooked ravioli to the skillet, along with a splash of reserved pasta water. Toss everything together to coat the ravioli in the sauce, adding more pasta water if needed to achieve desired consistency.
- Remove from heat, taste, and adjust seasonings if necessary. Serve hot, garnished with fresh basil and grated Parmesan cheese, if desired.
Notes
Feel free to substitute or add other vegetables like spinach or bell peppers based on your preference.
Fresh herbs can be used instead of dried for a more vibrant flavor; use three times the amount of fresh herbs.
This dish pairs well with a light salad and a crisp white wine. Enjoy!