Description
A light and flavorful pasta dish featuring cheese ravioli tossed with roasted cherry tomatoes, asparagus, and a zesty lemon herb butter sauce. Perfect for spring and summer.
Ingredients
Scale
- 1 package (16 oz) cheese ravioli
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 lemon (zest and juice)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- 1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Drain and set aside.
- 2. Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add asparagus and cherry tomatoes, season with salt and pepper. Cook until asparagus is tender-crisp and tomatoes start to blister, about 5-6 minutes.
- 3. Remove vegetables from skillet. Add remaining 2 tablespoons butter and garlic to skillet. Cook until fragrant, about 30 seconds.
- 4. Return vegetables and ravioli to skillet. Add lemon zest, lemon juice, basil, and parsley. Toss gently to coat. Serve immediately with Parmesan if desired.
Notes
For a vegan version, use vegan ravioli and substitute butter with vegan butter or olive oil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g