Ravioli with Fresh Tomatoes, Asparagus, Garlic and Herbs
Fresh ravioli from the store and a quick pan of asparagus and cherry tomatoes make a light spring dinner.
The vegetables cook in the order they need. Garlic gets about a minute in olive oil, just until fragrant, then the asparagus pieces go in until tender-crisp, still bright green with a bit of bite. The halved cherry tomatoes and dried Italian herbs come last, for only a couple of minutes, so they soften and release some juice without collapsing into sauce.
That juice and the olive oil become a light coating for the ravioli, which go into the pan after cooking and are tossed gently so they do not tear. Fresh basil and grated Parmesan finish the platter. My pick for the ravioli is a simple cheese filling, which lets the vegetables stand out.
PrintRavioli with Fresh Tomatoes, Asparagus, Garlic and Herbs
Fresh ravioli tossed with garlic, tender-crisp asparagus and cherry tomatoes in olive oil, finished with fresh basil and grated Parmesan.
Ingredients
- 250g fresh ravioli
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside.
- In a large sauté pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the asparagus to the pan and cook for 3-4 minutes until tender-crisp.
- Add the cherry tomatoes and Italian herbs to the asparagus, and cook for another 2 minutes, stirring occasionally.
- Season with salt and pepper to taste, then add the cooked ravioli to the pan, tossing gently to combine all ingredients.
- Transfer the ravioli and vegetables to a serving platter, and garnish with fresh basil and grated Parmesan cheese. Serve immediately.
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