I recently prepared a delightful twist on Tomato Ravioli featuring tender cheese ravioli paired with crisp asparagus, juicy cherry tomatoes, and aromatic garlic. The vibrant medley of fresh basil and a hint of Parmesan creates a burst of flavor perfect for a light dinner that truly excites the palate.

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I’m excited to share my take on Ravioli With Tomatoes, Asparagus, Garlic, And Herbs. I’ve always loved a dish that’s packed with fresh flavors and a little kick, and this one really delivers.

I start with 1 lb cheese ravioli and toss it with 1 lb of crisp asparagus cut into bite-sized pieces. The cherry tomatoes, about 2 cups halved, and 3 cloves of minced garlic get sautéed in 3 tbsp of extra virgin olive oil, which releases a rich aroma that fills your kitchen.

I add salt, pepper and a pinch (1/4 tsp) of red pepper flakes, if you’re feeling adventurous. Fresh basil and parsley chop up nicely and finish the dish with their lively taste and color while a sprinkle of Parmesan ties everything together.

This recipe is a great blend of popular pasta variations and light dinner ideas that are perfect for any occasion. Enjoy experimenting and making it your own!

Why I Like this Recipe

I really like this recipe because it’s super simple to make and doesn’t require too many steps, which makes cooking way less stressful. I also love how the garlic and herbs give it a really fresh flavor that makes my taste buds happy every time I eat it. Another thing is that I feel good knowing I’m getting a healthy mix of veggies like asparagus and tomatoes along with the cheese ravioli, making it both tasty and nutritious. Finally, it’s fun to experiment with adding a little heat by tossing in red pepper flakes and tweaking things to suit my mood, which makes the dish feel a bit more personalized.

Ingredients

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Cheese ravioli: Provides a hearty base with protein, carbs that make a filling meal.
Asparagus: Offers fresh fibre, abundant vitamins, and crisp texture adding satisfying crunch and nutrition.
Cherry tomatoes: Deliver tangy sweetness and plentiful vitamin C, brightening the dish with juicy flavor.
Garlic: Imparts a robust flavor plus essential antioxidants that greatly intensify the dish overall indeed.
Extra virgin olive oil: Provides healthy fats and rich antioxidants while enhancing the dish’s texture.
Fresh basil and parsley: Add a vibrant herby twist with essential nutrients for balanced flavor.
Parmesan cheese: Sprinkling this adds savory richness, extra protein and a delightful salty kick.

Ingredient Quantities

1 lb cheese ravioli

1 lb asparagus, trimmed and cut into 1-inch pieces

2 cups cherry tomatoes, halved

3 garlic cloves, minced

3 tbsp extra virgin olive oil

Salt and pepper, to taste

1/4 tsp red pepper flakes (optional)

1/4 cup fresh basil, roughly chopped

1/4 cup fresh parsley, roughly chopped

1/2 cup grated Parmesan cheese (optional)

How to Make this

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1. Start by bringing a large pot of salted water to a boil and cook the cheese ravioli until they’re al dente, then drain them.

2. While the pasta is cookin, heat the extra virgin olive oil in a large skillet over medium heat.

3. Add the minced garlic to the skillet and let it cook for about a minute until it gets fragrant then toss in the 1-inch pieces of asparagus.

4. Once the asparagus starts to soften a little bit, add in your halved cherry tomatoes and if you like a bit of heat, sprinkle in the red pepper flakes.

5. Allow the tomatoes and asparagus to cook together for about 3-4 minutes so their flavors can meld.

6. Now add the drained ravioli into the skillet and gently stir everything together to coat the pasta in the sauce.

7. Season the dish with salt and pepper to taste making sure you stir well.

8. Sprinkle the roughly chopped basil and parsley over the pasta and give it another quick mix.

9. If you want, toss in the grated Parmesan cheese right before taking it off the heat.

10. Serve your delicious ravioli warm and enjoy your tasty meal!

Equipment Needed

1. Large pot – to boil the water and cook the ravioli
2. Colander – for draining the pasta after it cooks
3. Large skillet – for sauteeing the garlic, asparagus, and tomatoes
4. Chopping board and knife – to chop the garlic, asparagus, basil, and parsley
5. Measuring cups and spoons – to accurately measure olive oil and red pepper flakes
6. Spatula or tongs – to stir and gently toss the pasta with the sauce
7. Serving dish – for plating and serving your meal

FAQ

Q: Do i need to pre-cook the asparagus before adding it to the pasta?

A: No, you can cook the asparagus in the same pan with olive oil so it tenderizes while infusing flavor with garlic and tomatoes.

Q: Can i use frozen ravioli instead of fresh ones?

A: Sure, just be aware that cooking times might be a bit longer and check the package instructions to avoid overcooking.

Q: What if i don't like red pepper flakes?

A: The red pepper flakes are optional so you can omit them if you prefer a milder taste or adjust the amount to suit your spice tolerance.

Q: Can i substitute the cherry tomatoes with regular tomatoes?

A: Yes, you can use regular tomatoes but i recommend red grape tomatoes if you want that sweet burst of flavor and nice presentation.

Q: How do i know when the ravioli is done?

A: The ravioli should be tender and floating in water. Its slight chewiness means its cooked perfectly.

Ravioli With Tomatoes, Asparagus, Garlic, And Herbs Recipe Substitutions and Variations

If you can’t find cheese ravioli, you might try spinach or ricotta stuffed ravioli instead
Instead of asparagus, you could use broccoli florets for a similar crunchy texture
If cherry tomatoes aren’t available, diced Roma tomatoes should work pretty good
Not into extra virgin olive oil? Regular olive oil or even canola oil can be a decent swap
If red pepper flakes aren’t your thing, a small pinch of cayenne pepper will give you that slight heat

Pro Tips

1. Make sure your pasta is cooked just right – test one piece for that perfect al dente texture so it doesnt end up all mushy in your dish.
2. Watch your garlic closely when its in the oil. Let it get fragrant for a minute but be carefull not to overcook it cause burned garlic can really mess up the flavor.
3. When you add the veggies to the skillet, stir gently so that the asparagus and tomatoes keep some of their bite rather than turning to mush.
4. Keep tasting the dish as you go along. Adjust the salt, pepper, and red pepper flakes slowly to match your taste, cause sometimes a little extra makes all the difference.

Ravioli With Tomatoes, Asparagus, Garlic, And Herbs Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

405

kcal

Equipment: 1. Large pot – to boil the water and cook the ravioli
2. Colander – for draining the pasta after it cooks
3. Large skillet – for sauteeing the garlic, asparagus, and tomatoes
4. Chopping board and knife – to chop the garlic, asparagus, basil, and parsley
5. Measuring cups and spoons – to accurately measure olive oil and red pepper flakes
6. Spatula or tongs – to stir and gently toss the pasta with the sauce
7. Serving dish – for plating and serving your meal

Ingredients

1 lb cheese ravioli
1 lb asparagus, trimmed and cut into 1-inch pieces
2 cups cherry tomatoes, halved
3 garlic cloves, minced
3 tbsp extra virgin olive oil
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional)
1/4 cup fresh basil, roughly chopped
1/4 cup fresh parsley, roughly chopped
1/2 cup grated Parmesan cheese (optional)

Directions

Start by bringing a large pot of salted water to a boil and cook the cheese ravioli until they're al dente, then drain them.
While the pasta is cookin, heat the extra virgin olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and let it cook for about a minute until it gets fragrant then toss in the 1-inch pieces of asparagus.
Once the asparagus starts to soften a little bit, add in your halved cherry tomatoes and if you like a bit of heat, sprinkle in the red pepper flakes.
Allow the tomatoes and asparagus to cook together for about 3-4 minutes so their flavors can meld.
Now add the drained ravioli into the skillet and gently stir everything together to coat the pasta in the sauce.
Season the dish with salt and pepper to taste making sure you stir well.
Sprinkle the roughly chopped basil and parsley over the pasta and give it another quick mix.
If you want, toss in the grated Parmesan cheese right before taking it off the heat.
Serve your delicious ravioli warm and enjoy your tasty meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.