Fresh Asparagus and Tomato Ravioli Toss for a Springtime Feast
A vibrant and quick pasta dish featuring tender asparagus, juicy tomatoes, and cheese ravioli, all tossed in a light garlic and herb sauce.
Ingredients
Scale
- 1lb cheese ravioli (fresh or frozen)
- 1bunch fresh asparagus, trimmed and cut into1-inch pieces
- 1 pintcherry tomatoes, halved
- 3cloves garlic, minced
- 3 tbspolive oil
- 1/4 cupgrated Parmesan cheese
- 1 tspdried basil
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
- While ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add asparagus to the skillet and cook for 3-4 minutes until bright green and slightly tender. Stir in cherry tomatoes and cook for another 2 minutes.
- Add cooked ravioli to the skillet, along with dried basil, salt, pepper, and red pepper flakes if using. Toss gently to combine and heat through.
- Sprinkle with Parmesan cheese, toss once more, and serve immediately.
Notes
You can customize the seasonings to taste.