Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

This sounds like a delicious and fresh meal! Here’s a recipe for Ravioli with Tomatoes, Asparagus, Garlic, and Herbs, drawing inspiration from common elements in popular versions:

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

This recipe focuses on a light, flavorful sauce that highlights the fresh vegetables and herbs, perfect for a quick and satisfying weeknight meal.

Yields: 4 servings Prep Time: 10 minutes Cook Time: 15-20 minutes Total Time: 25-30 minutes

Ingredients:

  • 1 package (around 20 oz or 560g) fresh cheese ravioli (or your favorite type)
  • 1 bunch asparagus, woody ends trimmed, cut into 1-2 inch pieces
  • 2 cups cherry or grape tomatoes, halved
  • 3-4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped (or other fresh herbs like oregano or chives)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper to taste
  • Optional: 1/4 cup chicken or vegetable broth (for a slightly saucier dish)
  • Optional: A squeeze of fresh lemon juice

Equipment:

  • Large pot
  • Large skillet

Instructions:

  1. Cook the Ravioli: Bring a large pot of salted water to a rolling boil. Add the ravioli and cook according to package directions, typically 3-5 minutes, until they float to the surface and are al dente. Drain well and set aside.
    • Tip: If you’re cooking the vegetables simultaneously, start the ravioli a few minutes after you begin sautéing the veggies, so everything finishes around the same time.
  2. Sauté the Vegetables: While the ravioli cooks, heat the olive oil in a large skillet over medium-high heat.
    • Add the asparagus and sauté for 4-5 minutes, stirring occasionally, until tender-crisp and slightly bright green.
    • Add the halved cherry tomatoes and minced garlic to the skillet. Season with a pinch of salt and pepper. Cook for another 2-3 minutes, stirring, until the tomatoes begin to soften and release some of their juices, and the garlic is fragrant (be careful not to burn the garlic).
  3. Combine and Finish:
    • If desired, pour in the chicken or vegetable broth and a squeeze of lemon juice. Bring to a simmer and cook for 1-2 minutes to allow the flavors to meld.
    • Add the cooked and drained ravioli to the skillet with the vegetables. Gently toss to combine, ensuring the ravioli is coated with the delicious sauce and vegetables. Cook for another 1-2 minutes to heat everything through.
    • Stir in the fresh basil and fresh parsley.
    • Stir in the 1/4 cup of grated Parmesan cheese.
  4. Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional grated Parmesan cheese and a few extra fresh herbs if desired.

Tips and Variations:

  • Add Protein: Grilled chicken, sautéed shrimp, or crispy prosciutto would be excellent additions.
  • Spice it Up: A pinch of red pepper flakes added with the garlic can give it a nice kick.
  • Other Vegetables: Feel free to add other quick-cooking vegetables like spinach (wilt in at the end), mushrooms, or zucchini.
  • Ravioli Filling: While cheese ravioli is a classic, spinach and ricotta, mushroom, or even a meat-filled ravioli would work well with this sauce.
  • Toasted Nuts: For added texture and flavor, toast some chopped walnuts or pine nuts and sprinkle them over the finished dish.
  • Balsamic Glaze: A drizzle of balsamic glaze just before serving can add a lovely sweet and tangy note.

Enjoy your delicious and fresh ravioli!

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