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Ravioli with Fresh Tomatoes, Asparagus, Garlic and Herbs

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Fresh ravioli tossed with garlic, tender-crisp asparagus and cherry tomatoes in olive oil, finished with fresh basil and grated Parmesan.

Ingredients

Scale
  • 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

  1. Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Drain and set aside.
  2. In a large sauté pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  3. Add the asparagus to the pan and cook for 3-4 minutes until tender-crisp.
  4. Add the cherry tomatoes and Italian herbs to the asparagus, and cook for another 2 minutes, stirring occasionally.
  5. Season with salt and pepper to taste, then add the cooked ravioli to the pan, tossing gently to combine all ingredients.
  6. Transfer the ravioli and vegetables to a serving platter, and garnish with fresh basil and grated Parmesan cheese. Serve immediately.

Find it online: https://www.receipster.com/ravioli-tomatoes-asparagus-garlic-herbs/