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Ravioli with tomatoes asparagus garlic and herbs is that rare recipe which feels comforting and fresh at the same time Ideal for weeknights or a quick dinner with friends this dish brings together a medley of simple ingredients and rich flavors all in just minutes
After a rainy bike ride in spring I made this for the first time using just what I had on hand and the meal instantly won a place in our regular rotation
Ingredients
- Cheese ravioli: Fresh or frozen ravioli give a creamy satisfying bite look for a package with a short ingredient list and bright pasta color
- Cherry tomatoes: Absolutely essential for their juicy sweet flavor Pick ones that feel firm but have rich color
- Asparagus: Adds crunch and freshness Choose sturdy green stalks that snap easily
- Garlic: Brings aromatic depth Fresh garlic is best not jarred
- Olive oil: Helps to blend the flavors together Opt for extra virgin for more flavor
- Salt and pepper: Key for seasoning start with a little and adjust
- Dried Italian herbs: Use a good quality blend or substitute fresh basil and parsley for extra freshness
- Grated Parmesan cheese: Adds a nutty creamy finish use a wedge and grate just before serving if possible
Step by Step Instructions
- Boil the Ravioli:
- Bring a large pot of salted water to a rolling boil and add the ravioli Gently stir and cook according to the package directions about four to five minutes for fresh ravioli and a bit longer for frozen Test one for doneness and reserve half a cup of the pasta water before draining
- Sauté the Garlic and Asparagus:
- Pour the olive oil into a large skillet and set it over medium heat Add the minced garlic and let it sizzle for about thirty seconds until you smell its fragrance but not browned Add the asparagus pieces and cook gently stirring for three to four minutes until they turn bright green and are just tender but still have a light crunch
- Cook the Tomatoes:
- Add the halved cherry tomatoes into the skillet Toss them with the asparagus and garlic Cook another two to three minutes as the tomatoes begin to soften and release their juices Sprinkle with salt pepper and Italian herbs and continue to stir letting the vegetables get coated in all the flavors
- Combine Pasta and Vegetables:
- Slide the drained ravioli straight from the colander into the skillet with the vegetables Use a wide spatula to softly mix everything so the ravioli do not break If the skillet looks dry splash in some of the reserved pasta water until it is silky but not watery
- Finish and Serve:
- Arrange the vegetable ravioli mix on plates Top with fresh herbs and a generous shower of grated Parmesan cheese Enjoy every bite warm and comforting
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This dish always reminds me of dinners with my best friend under twinkle lights in the backyard when asparagus was abundant in markets The sweetness of the tomatoes paired with earthy asparagus makes every forkful sing
Storage Tips
Leftovers should go into an airtight container while still just warm Keep them refrigerated for up to two days To reheat gently warm in a skillet over medium with a splash of water to loosen the sauce rather than using the microwave which can make ravioli tough
Ingredient Substitutions
If you do not have asparagus swap for green beans or snap peas Zucchini slices also work well For the ravioli spinach ricotta or mushroom varieties are delicious in this base Add spinach or arugula in the last minute of cooking for another layer of green
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Serving Suggestions
This ravioli works as a complete meal on its own You can make it heartier with a side of crusty warm bread or a simple mixed greens salad For a homey dinner party serve with an olive oil and balsamic vinegar dip and lemony water with mint
Frequently Asked Questions About Recipes
- → What type of ravioli works best?
Fresh or frozen cheese ravioli both work well. Choose your favorite filling, but a mild cheese lets the vegetables shine.
- → Can I substitute other vegetables?
Yes, you can use zucchini, peas, or bell peppers for variety or to suit seasonal availability.
- → How do I prevent the vegetables from overcooking?
Sauté asparagus until just crisp-tender and add tomatoes at the end for a few minutes so they stay bright and juicy.
- → Is it necessary to use fresh herbs?
Fresh herbs offer the best flavor, but dried Italian herbs work well if you don’t have fresh on hand.
- → What can I serve on top?
Grated Parmesan cheese, extra herbs, or a drizzle of olive oil complement this pasta beautifully.