Ravioli Tomatoes Asparagus Herbs (Print)
Ravioli, tomatoes, asparagus, and herbs combine for a fresh and satisfying Italian-inspired dish.
# Ingredients:
→ Main
01 -
255 g cheese ravioli, fresh or frozen
02 -
150 g cherry tomatoes, halved
03 -
120 g asparagus, trimmed and cut into 2.5 cm pieces
04 -
3 cloves garlic, minced
05 -
30 ml olive oil
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 teaspoon dried Italian herbs or 1 tablespoon chopped fresh basil and parsley
→ To Serve
09 -
Grated Parmesan cheese (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the cheese ravioli and cook until al dente, according to package instructions. Reserve 120 ml of pasta water, then drain the ravioli.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add asparagus and cook for 3–4 minutes until just tender but still crisp.
03 -
Incorporate cherry tomatoes into the skillet and cook for 2–3 minutes, allowing them to soften slightly. Season the vegetables with salt, black pepper, and Italian herbs.
04 -
Gently toss the drained ravioli into the skillet with the sautéed vegetables. Add enough reserved pasta water to achieve a silky consistency if the mixture appears dry.
05 -
Transfer the ravioli and vegetable mixture to serving plates. Garnish with chopped fresh herbs and grated Parmesan cheese if desired.
# Notes:
01 -
For enhanced flavour, use a combination of fresh basil and parsley as a finishing touch.