Ravioli with Tomatoes Asparagus Herbs (Print-Friendly Format)
Ravioli combined with juicy tomatoes, bright asparagus, garlic, and aromatic herbs for a fresh meal.
# Required Ingredients:
→ Main Ingredients
01 -
255 g fresh or frozen cheese ravioli
02 -
150 g cherry tomatoes, halved
03 -
120 g asparagus, trimmed and cut into 2.5 cm pieces
04 -
3 garlic cloves, minced
05 -
2 tablespoons olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon dried Italian herbs (or fresh basil and parsley, chopped)
→ For Serving
09 -
Grated Parmesan cheese (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add cheese ravioli and cook according to package directions until al dente. Reserve 120 ml of pasta water before draining ravioli.
02 -
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Add asparagus to the skillet and sauté for 3-4 minutes until tender yet crisp.
04 -
Incorporate halved cherry tomatoes. Continue cooking for 2-3 minutes until slightly softened. Season with salt, black pepper, and Italian herbs.
05 -
Add cooked ravioli to the skillet. Gently toss to coat with vegetables and herbs. If needed, incorporate some reserved pasta water to reach the desired consistency.
06 -
Transfer ravioli and vegetables to serving plates. Garnish with fresh herbs and grated Parmesan cheese, if using. Serve immediately.
# Additional Information:
01 -
Reserve pasta water to help bind the sauce and achieve a silky texture.
02 -
For best flavour, use freshly grated Parmesan and fresh herbs when available.