This elegant and easy-to-make dish brings together tender ravioli, sweet cherry tomatoes, fresh asparagus, aromatic garlic, and a medley of herbs for a burst of vibrant flavor. Perfect for weeknight dinners or special occasions, this dish is as delicious as it is quick to prepare.
Ingredients
- 1 package (20 ounces) cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 teaspoon dried Italian seasoning
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the ravioli and set it aside.
Step 2: Sauté the Garlic and Tomatoes
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the cherry tomatoes and cook for 3–4 minutes until they begin to soften and release their juices.
Step 3: Cook the Asparagus
Add the asparagus pieces to the skillet and sauté for another 3–4 minutes until they are tender but still crisp. Season with Italian seasoning, salt, and black pepper.
Step 4: Combine Ravioli with Vegetables
Gently add the cooked ravioli to the skillet, tossing to coat them in the garlic-butter sauce. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce.
Step 5: Add Herbs and Cheese
Sprinkle the basil, parsley, and red pepper flakes (if using) over the ravioli. Toss everything together gently, then top with grated Parmesan cheese.
Step 6: Serve and Enjoy
Transfer the ravioli to serving plates or a large platter. Garnish with additional herbs and Parmesan, if desired. Serve warm.
Cooking Notes
- Ravioli Choice: While cheese ravioli works well, you can also use spinach, mushroom, or meat-filled ravioli for a heartier dish.
- Tomatoes: If cherry tomatoes are unavailable, grape tomatoes or diced Roma tomatoes can be used.
- Asparagus Prep: To trim asparagus, snap off the woody ends by bending each stalk until it naturally breaks.
Variations
Protein Addition
Add cooked chicken, shrimp, or crumbled Italian sausage for a protein-packed version of this dish.
Creamy Sauce Option
Stir in ¼ cup of heavy cream or half-and-half after adding the ravioli for a richer, creamier sauce.
Vegetable Substitutions
Swap the asparagus with broccoli, zucchini, or spinach to suit your taste or what you have on hand.
Gluten-Free Version
Use gluten-free ravioli to make this dish suitable for those with gluten sensitivities.
Vegan Alternative
Use vegan ravioli, replace butter with a plant-based alternative, and omit the Parmesan cheese or use a vegan substitute.
Frequently Asked Questions (FAQs)
1. Can I use frozen ravioli?
Yes! Frozen ravioli works perfectly for this recipe. Cook them directly from frozen as per the package instructions.
2. How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to refresh the sauce.
3. Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce in advance and reheat it before tossing with freshly cooked ravioli.
4. What herbs pair well with this dish?
Fresh basil and parsley are classics, but you can also experiment with thyme, oregano, or chives for added depth of flavor.
5. Can I add a wine element to the sauce?
Absolutely! Deglaze the skillet with ¼ cup of white wine after sautéing the garlic for a subtle, tangy flavor.
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is the perfect combination of fresh, vibrant flavors and comforting pasta goodness. With minimal prep and maximum taste, this dish will impress at dinner parties or satisfy during weeknight meals. Customize it to your liking and savor every bit
