Ravioli with Asparagus and Cherry Tomatoes

Ravioli with Asparagus and Cherry Tomatoes

Ingredients:

• 1 lb (450g) cheese or spinach-filled ravioli (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved (use a mix of red and yellow for color)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh basil or parsley, chopped
• Grated Parmesan cheese for serving

Instructions:

1. Cook the Ravioli:
   • Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until they are al dente.
   • Drain the ravioli and set aside, reserving 1/2 cup of the pasta cooking water.
2. Cook the Vegetables:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant.
   • Add the asparagus pieces and cook for 3-4 minutes, until they are tender-crisp.
   • Add the cherry tomatoes and cook for another 2 minutes, until they just begin to soften.
3. Combine the Ravioli and Vegetables:
   • Add the cooked ravioli to the skillet with the vegetables. Gently toss to combine.
   • If the mixture seems a bit dry, add a splash of the reserved pasta water to create a light sauce.
4. Season and Garnish:
   • Season the dish with salt and pepper to taste.
   • Stir in the chopped basil or parsley.
   • Drizzle with a bit more olive oil if desired.
5. Serve:
   • Transfer the ravioli and vegetables to a serving plate.
   • Garnish with freshly grated Parmesan cheese and additional fresh herbs if desired.

This dish is perfect for a quick weeknight dinner or a light, elegant meal. The combination of tender ravioli, crisp asparagus, and sweet cherry tomatoes makes for a delicious and visually appealing dish. Enjoy!