Description
This vibrant ravioli dish combines juicy cherry tomatoes and crisp asparagus in a garlic-infused olive oil sauce, topped with Parmesan and fresh basil. It’s quick, easy, and full of flavor, perfect for a comforting dinner with a fresh twist.
Ingredients
Scale
- 1 package (about 18 ounces) of fresh or frozen ravioli (cheese or spinach)
- 2 cups cherry tomatoes, halved
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook as directed, usually 4–5 minutes. Drain, reserving a bit of the pasta water.
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for about 30 seconds until fragrant.
- Add asparagus and cherry tomatoes. Season with salt, pepper, and red pepper flakes. Cook for 5–7 minutes until asparagus is tender and tomatoes begin to soften.
- Gently add cooked ravioli to the skillet. If needed, add a splash of pasta water to bring the sauce together.
- Sprinkle Parmesan over the pasta and toss everything gently to coat. Serve topped with fresh basil.
Notes
Add a spoonful of cream or ricotta for a richer finish, or toss in spinach or bell peppers for more veggies. Store leftovers in an airtight container and reheat with a bit of water on the stove.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: ravioli, tomatoes, asparagus, pasta, vegetarian, Italian dinner