Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Servings

4 servings

Ingredients

• 20 oz refrigerated cheese ravioli (or spinach/ricotta ravioli)

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1½ cups cherry tomatoes, halved

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon red pepper flakes (optional)

• ¼ cup pasta cooking water (as needed)

• ¼ cup grated Parmesan cheese

• ¼ cup fresh basil or parsley, chopped

• Optional: lemon zest or lemon juice for brightness

Instructions

1. Cook ravioli
   Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve ½ cup pasta water, then drain.

2. Sauté garlic & asparagus
   Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add asparagus and cook 3–4 minutes until tender-crisp.

3. Add tomatoes
   Stir in cherry tomatoes, salt, pepper, and red pepper flakes. Cook 2–3 minutes until tomatoes soften but still hold shape.

4. Combine
   Add cooked ravioli to the skillet. Pour in a splash of reserved pasta water and gently toss to coat everything in a light sauce.

5. Finish
   Remove from heat. Stir in Parmesan cheese, fresh herbs, and optional lemon zest or juice.

6. Serve
   Serve warm with extra Parmesan and fresh herbs on top.

❓ Q & A

Q1: Can I use frozen ravioli?
Yes, just cook according to package directions before adding.

Q2: Can I make this dairy-free?
Use dairy-free ravioli and skip Parmesan or use a plant-based alternative.

Q3: What protein can I add?
Grilled chicken, shrimp, or chickpeas work well.

Q4: How do I make it lighter?
Use less ravioli, more vegetables, and reduce Parmesan.

Q5: Can I meal prep this?
Best fresh, but keeps up to 2 days refrigerated.

⭐ Tips

• Use sun-dried tomatoes for deeper flavor

• Add spinach at the end for extra greens

• Drizzle with olive oil before serving for shine