This vibrant, elegant, and easy-to-make dish combines tender stuffed ravioli with crisp-tender asparagus, sweet blistered cherry tomatoes, aromatic garlic, and fresh herbs. Tossed in a light olive oil or butter sauce, it’s a wonderfully fresh meal that comes together in under 30 minutes.
Ingredients
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1 tbsp olive oil
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1 lb asparagus, ends trimmed and cut into bite-sized pieces
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2 cups cherry tomatoes, halved
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1 package (approx. 9–10 oz) refrigerated or frozen ravioli (cheese or mushroom work wonderfully)
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2–3 cloves garlic, minced
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1/4 cup fresh herbs (such as basil, parsley, or a mix), chopped
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1/4 cup grated Parmesan cheese (optional, for serving)
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Salt and freshly ground black pepper to taste
Instructions
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Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions (usually 3–4 minutes for fresh). Reserve about 1/4 cup of the pasta cooking water before draining.
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Sauté the Asparagus: Heat the olive oil in a large skillet over medium-high heat. Add the asparagus pieces and sauté for 3–4 minutes until bright green and slightly tender.
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Add Tomatoes and Garlic: Toss in the halved cherry tomatoes and minced garlic. Cook for another 2–3 minutes, stirring frequently, until the tomatoes begin to soften and release their juices and the garlic is fragrant.
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Combine: Gently fold the drained ravioli into the skillet with the vegetables.
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Sauce and Season: Add a splash of the reserved pasta water to create a light sauce that coats the ravioli and veggies. Season with salt and black pepper to taste.
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Serve: Garnish with fresh chopped herbs and grated Parmesan cheese. Serve warm and enjoy!
