Description
A vibrant and fresh ravioli dish featuring tender asparagus, juicy cherry tomatoes, and fragrant herbs in a light garlic-infused sauce—perfect for a quick and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs or mixed fresh herbs
- 1 package cheese or spinach ravioli
- ¼ cup grated Parmesan cheese
- Optional fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add asparagus and cook for 4–5 minutes until tender but slightly crisp.
- Stir in minced garlic and cook for about 30 seconds, just until fragrant.
- Add cherry tomatoes, salt, pepper, and herbs. Cook for 3–4 minutes until tomatoes soften and release juices.
- Gently fold in cooked ravioli and toss to coat evenly with the vegetable mixture.
- Sprinkle with grated Parmesan and garnish with fresh basil or parsley if using. Serve warm.
Notes
- Use frozen ravioli if needed—just cook according to package instructions.
- Add sautéed mushrooms, zucchini, or your choice of protein like grilled chicken or shrimp.
- Make it vegan by using dairy-free ravioli and skipping the Parmesan or using a plant-based alternative.
- Reheat gently with a splash of water or oil to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
