Ravioli with Asparagus and Tomatoes for a Fresh Italian Meal
A vibrant and flavorful pasta dish featuring cheese-filled ravioli, tender asparagus, juicy tomatoes, aromatic garlic, and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
12 ounces cheese-filled ravioli (ricotta or your choice)
2 tablespoons olive oil
3 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh basil, chopped
1 teaspoon fresh thyme leaves
1/4 cup vegetable or chicken broth (optional)
1 tablespoon butter (optional, for finishing)
Instructions
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Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
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In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Add asparagus and sauté 4–5 minutes until tender-crisp. Season with salt, black pepper, and red pepper flakes.
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Add cherry tomatoes and cook 2–3 minutes until softened. Stir in broth if desired.
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Reduce heat to low and gently fold in cooked ravioli. Add reserved pasta water if needed to coat evenly.
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Stir in butter if using. Sprinkle with Parmesan, basil, and thyme. Serve immediately.
Notes
Use fresh, high-quality ingredients for best flavor. Adjust herbs and vegetables to taste. Do not overcook ravioli.