Description
A delightful dish featuring cheese ravioli tossed with fresh asparagus, cherry tomatoes, garlic, and herbs, creating a light and flavorful meal.
Ingredients
- 500 g fresh or refrigerated cheese ravioli
- 250 g asparagus, trimmed and cut into 3–4 cm pieces
- 250 g cherry tomatoes, halved
- 4 cloves garlic, finely minced
- 3 tbsp olive oil
- 30 g unsalted butter
- ½ tsp dried Italian seasoning
- ¼ tsp red pepper flakes, optional
- ½ tsp salt, plus more for pasta water
- ¼ tsp black pepper
- 30 g fresh basil, roughly torn
- 2 tbsp fresh parsley, chopped
- 50 g grated Parmesan cheese
- 120 ml reserved pasta water
- 1 tbsp fresh lemon juice
- Lemon zest, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until tender. Reserve 120 ml of pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3–4 minutes, stirring occasionally, until bright green and slightly tender.
- Add the cherry tomatoes and cook for another 2 minutes. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for about 30–60 seconds, until fragrant.
- Lower the heat and add the butter. Once melted, pour in about 60–120 ml of the reserved pasta water and stir to create a light, glossy sauce.
- Gently add the cooked ravioli to the skillet. Toss carefully so the ravioli doesn’t break. Cook for 1–2 minutes, allowing the sauce to coat the pasta.
- Remove from the heat. Add the lemon juice, basil, parsley, and Parmesan. Toss gently. Add a splash more pasta water if needed.
- Divide among plates and sprinkle with extra Parmesan, fresh herbs, and a little lemon zest.
Notes
- Don’t overcook the asparagus—it should remain slightly crisp to contrast with the soft ravioli.
- Optional additions include sliced mushrooms, cooked chicken, mozzarella pearls, heavy cream, or toasted nuts for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg