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This vibrant, veggie-packed pasta is the perfect light and satisfying meal. Tender ravioli is tossed with blistered cherry tomatoes, crisp-tender asparagus, fragrant garlic, and fresh herbs for a dish that’s simple, fresh, and full of garden flavor.
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Ingredients
- 1 (9–10 oz) package cheese ravioli
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 tbsp butter
- ¼ cup grated Parmesan
- 2 tbsp fresh basil or parsley, chopped
- Salt and black pepper, to taste
- Optional: crushed red pepper flakes or lemon zest for garnish
Instructions
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- Cook ravioli according to package instructions. Drain and set aside.
- Sauté veggies: In a large skillet over medium heat, warm olive oil. Add garlic and cook for 30 seconds. Add tomatoes and asparagus. Cook, stirring occasionally, for 4–5 minutes until the tomatoes begin to blister and the asparagus softens slightly.
- Combine: Add the drained ravioli to the skillet. Stir in butter, Parmesan, and fresh herbs. Toss gently to coat everything in the sauce.
- Season and serve: Add salt, pepper, and optional red pepper flakes or lemon zest. Serve immediately.
Serving Suggestions
- Pair with a glass of white wine or lemony arugula salad.
- Add grilled chicken or shrimp for extra protein.
- Swap cheese ravioli with spinach or mushroom for variation.
