Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
🍽️ Description:
This vibrant and fresh pasta dish brings together the sweetness of cherry tomatoes, the crisp-tender bite of asparagus, and the aromatic warmth of garlic and fresh herbs—all tossed with tender cheese-filled ravioli. It’s a perfect weeknight dinner that’s ready in under 30 minutes and celebrates the best of seasonal produce.
🧄 Ingredients:
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 (20-ounce) package cheese ravioli (fresh or frozen)
- ¼ cup fresh basil, chopped
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- Salt and black pepper to taste
- Optional: grated Parmesan cheese, red pepper flakes for garnish
🍳 Instructions:
- Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until tender. Reserve ½ cup of the pasta water, then drain and set aside. - Sauté the Vegetables:
In a large skillet over medium heat, heat the olive oil. Add the asparagus and cook for 3–4 minutes until just tender. - Add Garlic and Tomatoes:
Stir in the garlic and cherry tomatoes. Sauté for another 2–3 minutes until tomatoes begin to soften and release their juices. - Combine Everything:
Add the cooked ravioli to the skillet. Toss gently to combine. Add reserved pasta water a little at a time to help create a light sauce. - Season and Finish:
Add the fresh basil, thyme, salt, and pepper. Stir well and cook for 1 more minute until everything is well mixed. - Serve:
Plate the dish and top with optional Parmesan and red pepper flakes if desired.
📝 Notes:
- You can use spinach or mushroom ravioli for variation.
- If using frozen ravioli, no need to thaw—just cook slightly longer in boiling water.
- For a vegan option, use vegan ravioli and skip Parmesan or use a plant-based alternative.
💡 Tips:
- Don’t overcook the asparagus; it should retain a slight crunch.
- Add a splash of lemon juice or balsamic glaze at the end for brightness.
- Store leftovers in an airtight container for up to 2 days—reheat gently.
🍽️ Servings:
Makes 4 servings.
🔍 Nutritional Info (Per Serving – Approximate):
- Calories: 380
- Protein: 15g
- Carbs: 42g
- Fat: 18g
- Fiber: 5g
- Sodium: 500mg
✅ Benefits:
- Asparagus: Rich in fiber, folate, and vitamins A, C, and K.
- Tomatoes: High in lycopene (an antioxidant), vitamin C, and potassium.
- Garlic: Supports heart health and has anti-inflammatory properties.
- Basil & Thyme: Fresh herbs offer antioxidants and anti-microbial benefits.
❓ Q&A:
Q: Can I make this gluten-free?
A: Yes! Just use gluten-free ravioli available at most specialty stores.
Q: Can I add protein?
A: Absolutely. Try adding grilled chicken, shrimp, or even chickpeas for extra protein.
Q: Can I prep this ahead of time?
A: The veggies can be pre-chopped, and the ravioli can be pre-cooked and refrigerated. Assemble and warm when ready to serve.