Description
A light and flavorful pasta dish featuring cheese ravioli tossed with roasted asparagus, cherry tomatoes, garlic, and fresh herbs. Perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound cheese ravioli (fresh or frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (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, reserving 1/2 cup pasta water.
- 2. While ravioli cooks, heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 3-4 minutes until crisp-tender.
- 3. Add cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and burst.
- 4. Stir in minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant.
- 5. Add the cooked ravioli to the skillet along with the fresh basil and parsley. Toss gently to combine, adding a splash of reserved pasta water if needed to moisten.
- 6. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 480
- Sugar: 6g
- Fat: 22g
- Carbohydrates: 52g
- Protein: 18g