Ravioli with Tomatoes and Asparagus
Bright spring pasta with cheese ravioli, asparagus garlic, and juicy tomatoes. Ready fast with olive oil, herbs, and Parmesan for a fresh tomato pasta dinner.
- Prep Time: 10 mins
- Cook Time: 15–20 mins
- Total Time: 25–30 mins
- Yield: 4
Ingredients
– 18–20 oz cheese ravioli
– 1 lb fresh asparagus, cut 1–2”
– 2 cups cherry tomatoes, halved (juicy tomatoes)
– 3 tbsp extra-virgin olive oil
– 3–4 garlic cloves, sliced (asparagus garlic)
– 1/4 tsp red pepper flakes (opt)
– 1/2 tsp kosher salt, to taste
– 1/4 tsp black pepper
– 1/3 cup Parmesan, grated
– 1/3 cup basil/parsley, chopped (herb recipes)
– 1/2–3/4 cup pasta water
Instructions
1. Boil ravioli in salted water; reserve 1/2–3/4 cup.
2. Sauté asparagus in oil 2–3 min; add garlic 30 sec.
3. Add tomatoes; blister 2–3 min. Season.
4. Stir in pasta water; simmer briefly.
5. Toss in ravioli; coat to glossy spring pasta.
6. Off heat: herbs + Parmesan + olive oil. Serve.
Notes
Cook ravioli slightly under; finish in pan for cling. Add lemon zest for brightness or mascarpone for creamy. Keep sauce and pasta separate if prepping ahead for peak fresh asparagus and juicy tomatoes.