Ravioli with Asparagus and Cherry Tomatoes

 

Ingredients:

1 lb (450g) cheese or spinach-filled ravioli (fresh or frozen)

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved (use a mix of red and yellow for color)

3 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

1/4 cup fresh basil or parsley, chopped

Grated Parmesan cheese for serving

Instructions:

Cook the Ravioli:

Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until they are al dente.

Drain the ravioli and set aside, reserving 1/2 cup of the pasta cooking water.

Cook the Vegetables:

In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.

Add the asparagus pieces and cook for 3-4 minutes, until they are tender-crisp.

Add the cherry tomatoes and cook for another 2 minutes, until they just begin to soften.

Combine the Ravioli and Vegetables:

Add the cooked ravioli to the skillet with the vegetables. Gently toss to combine.

If the mixture seems a bit dry, add a splash of the reserved pasta water to create a light sauce.

Season and Garnish:

Season the dish with salt and pepper to taste.

Stir in the chopped basil or parsley.

Drizzle with a bit more olive oil if desired.

Serve:

Transfer the ravioli and vegetables to a serving plate.

Garnish with freshly grated Parmesan cheese and additional fresh herbs if desired.

This dish is perfect for a quick weeknight dinner or a light, elegant meal. The combination of tender ravioli, crisp asparagus, and sweet cherry tomatoes makes for a delicious and visually appealing dish.

 Enjoy!