Ravioli with Tomatoes Asparagus Garlic and Herbs

Chef Asma

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh, flavorful pasta dish perfect for a quick weeknight dinner. With cherry tomatoes, asparagus, and aromatic garlic, it’s easy to make and packed with vibrant flavors.

Print Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Sautéing

Cuisine Sautéing

Servings 4 servings

Calories 320 kcal

Ingredients

1 pound cheese ravioli
2 tablespoons olive oil
2 cloves garlic minced
1 cup cherry tomatoes halved
1 bunch asparagus trimmed and cut into 1-inch pieces
Salt and pepper to taste
Fresh basil and parsley chopped (for garnish)
Grated Parmesan or balsamic glaze optional

Instructions

Cook Ravioli: Boil salted water, cook ravioli, and reserve ½ cup pasta water.
Sauté Vegetables: In a skillet, heat olive oil, cook garlic, add tomatoes and asparagus, and sauté until tender.
Combine: Add cooked ravioli and pasta water to the skillet, toss to coat.
Season: Season with salt, pepper, and garnish with basil, parsley, and Parmesan or balsamic glaze.

Notes

Adjust pasta water amount based on your preferred sauce consistency.

Keyword Sautéing