Name: Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 500 g fresh cheese ravioli; 1 tbsp olive oil; Salt, for the pasta water; 1 bunch asparagus, trimmed and cut into 5 cm pieces; 2 cups cherry tomatoes, halved; 4 garlic cloves, minced; 2 tbsp olive oil; ½ tsp dried oregano; ½ tsp dried Italian herbs; Salt and black pepper, to taste; ¼ cup grated Parmesan cheese; 2 tbsp fresh basil, chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh lemon juice; ¼ tsp red pepper flakes, optional; ½ cup reserved ravioli cooking water

Description

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh and flavourful pasta dish combining tender cheese ravioli, crisp-tender asparagus and juicy cherry tomatoes in a simple garlic and herb sauce. Lemon juice and fresh herbs add brightness, while Parmesan brings everything together with a savoury finish. Ready in just 25 minutes, it’s perfect for an easy weeknight dinner or relaxed weekend meal.

Ingredients

For the Ravioli:

500 g fresh cheese ravioli

1 tbsp olive oil

Salt, for the pasta water

For the Vegetables:

1 bunch asparagus, trimmed and cut into 5 cm pieces

2 cups cherry tomatoes, halved

4 garlic cloves, minced

2 tbsp olive oil

½ tsp dried oregano

½ tsp dried Italian herbs

Salt and black pepper, to taste

For the Finish:

¼ cup grated Parmesan cheese

2 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tbsp fresh lemon juice

¼ tsp red pepper flakes, optional

½ cup reserved ravioli cooking water

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Instructions

Bring a large pot of salted water to a gentle boil.

Cook the fresh ravioli according to the package directions until tender. Before draining, reserve ½ cup of the cooking water.

Drain the ravioli gently and set aside.

Heat 1 tablespoon of 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 remaining olive oil and halved cherry tomatoes to the skillet. Cook for 3–4 minutes, allowing the tomatoes to soften slightly.

Stir in the minced garlic, dried oregano, Italian herbs, salt, black pepper and red pepper flakes if using. Cook for another 1 minute, until fragrant.

Add the drained ravioli to the skillet with the vegetables.

Pour in a little of the reserved ravioli cooking water and gently toss everything together. Continue cooking for 1–2 minutes, allowing the cooking water to lightly coat the ravioli and vegetables.

Remove the skillet from the heat.

Stir in the fresh lemon juice, chopped basil and parsley. Sprinkle in the Parmesan cheese and gently toss everything together.

Taste and adjust the seasoning with additional salt or black pepper if needed.

Divide the ravioli evenly among serving plates.

Finish with extra Parmesan, fresh herbs and cracked black pepper. Add a light drizzle of olive oil if desired.

Serve immediately while the ravioli and vegetables are warm.

Notes

Reserve the pasta water because its starch helps bring the ravioli and vegetables together with a light coating.

Don’t overcook the asparagus; keep it slightly crisp for better texture.

Add the lemon juice off the heat to keep the flavour bright and fresh.

Handle fresh ravioli gently because it can tear easily.

Serve immediately while the ravioli are warm and the herbs are fresh.

Frozen ravioli can be used according to the package instructions.

Frozen asparagus can be used if fresh asparagus is unavailable.

Increase the red pepper flakes for a spicier finish.

Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet with a small splash of water if needed.

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dinner, Main Course, Pasta
Method: Stovetop
Cuisine: Italian-inspired