Ingredients
Scale
- 1 package of high-quality cheese or spinach ravioli (about 9–12 oz)
- 1 cup cherry tomatoes, halved
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil and parsley, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese (optional for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente according to package instructions. Drain and set aside, reserving about ½ cup of pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and asparagus pieces; cook for 4-5 minutes until tender and slightly blistered. Season with salt and pepper.
- Add the cooked ravioli to the skillet with vegetables. Toss gently to combine. If needed, add a splash of reserved pasta water to loosen the sauce. Stir in chopped basil and parsley.
- Transfer to serving plates, garnish with grated Parmesan cheese and an extra drizzle of olive oil if desired. Serve immediately.
Notes
- Use fresh ingredients for the best flavor and nutritional value.
- Cook the vegetables briefly over medium-high heat to keep them crisp and vibrant.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water or olive oil.
- For vegan variation, omit the Parmesan cheese or substitute with vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Tossing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg