Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients

• 1 tablespoon olive oil
• 1 pound asparagus, ends trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 package (9–12 oz) fresh or frozen ravioli (cheese, spinach, or your choice)
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese (for serving)
• 1/2 cup reserved pasta water

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Instructions

1. Cook the ravioli:
   • Bring a large pot of salted water to a boil.
   • Cook the ravioli according to package instructions until al dente.
   • Drain, reserving 1/2 cup of pasta water for later.
2. Sauté the asparagus:
   • Heat olive oil in a large skillet over medium heat.
   • Add asparagus pieces and cook for 3–4 minutes, stirring occasionally, until tender but still crisp.
3. Add tomatoes and garlic:
   • Stir in the cherry tomatoes and minced garlic.
   • Cook for 2–3 minutes until the tomatoes soften and release their juices.
   • Season with salt, black pepper, and red pepper flakes (if using).
4. Combine with ravioli:
   • Gently add the cooked ravioli to the skillet.
   • Toss carefully to coat the pasta with the vegetables.
   • If needed, add a splash of the reserved pasta water to create a light sauce.
5. Add herbs and finish:
   • Remove from heat.
   • Stir in fresh basil.
   • Sprinkle with grated Parmesan cheese before serving.
6. Serve:
   • Plate the ravioli warm.
   • Optionally, drizzle with a little extra olive oil or sprinkle additional Parmesan.

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Tips:

• For extra flavor, you can add 1 teaspoon lemon zest or a squeeze of lemon juice before serving.
• If you like creamier pasta, stir in 2 tablespoons of cream or crème fraîche at the end.
• This dish pairs perfectly with a light white wine like Pinot Grigio or Sauvignon Blanc.