Description

Ravioli with Tomatoes and Asparagus is a vibrant dish that combines tender pasta with juicy cherry tomatoes and crisp asparagus, all brought together by fragrant olive oil and topped with grated Parmesan. This quick and easy recipe is ideal for busy weeknights or impressing guests at dinner parties. Each forkful offers a delightful burst of flavors, making it both satisfying and visually appealing. Get ready to twirl your fork in this colorful goodness!

Ingredients

Scale

9 oz fresh ravioli
1 cup cherry tomatoes, halved
1 cup asparagus, cut into bite-sized pieces
2 tbsp extra virgin olive oil
2 cloves garlic, minced
¼ cup grated Parmesan cheese
Fresh basil leaves for garnish

Instructions

Wash cherry tomatoes and asparagus under cool water; pat dry and slice asparagus.
Boil salted water in a large pot, add ravioli, and cook according to package instructions until al dente (about 3-4 minutes).
In a skillet over medium heat, heat olive oil. Sauté minced garlic for 1 minute until fragrant.
Add sliced cherry tomatoes and asparagus; cook for about 5 minutes until softened.
Drain ravioli (reserve some pasta water) and add them to the skillet, tossing gently with vegetables.
Stir in reserved pasta water if needed for a silky sauce. Top with Parmesan cheese and torn basil before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1½ cups (250g)
Calories: 410
Sugar: 5g
Sodium: 380mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 12g
Cholesterol: 10mg

Keywords: For added flavor, substitute asparagus with zucchini or include sautéed mushrooms. A sprinkle of red pepper flakes can add a spicy kick. Leftovers can be stored in an airtight container in the fridge for up to three days.