Description

A simple yet flavorful dinner featuring cheese ravioli tossed with blistered cherry tomatoes, crisp asparagus, and sautéed garlic. Finished with fresh herbs and a drizzle of olive oil, it’s a light, seasonal meal that comes together in under 30 minutes.

Ingredients

Scale

1 (9–12 oz) package cheese ravioli (fresh or frozen)

1 tablespoon olive oil

2 cloves garlic, minced

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup cherry tomatoes, halved

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons fresh parsley or basil, chopped

1/4 cup reserved pasta water

Instructions

Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until just al dente. Drain and reserve 1/4 cup of the pasta water.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Add asparagus and cherry tomatoes to the skillet. Season lightly with salt and cook for 5–7 minutes, until asparagus is crisp-tender and tomatoes start to blister.
Add cooked ravioli to the skillet. Pour in the reserved pasta water and toss gently to combine and coat everything evenly.
Turn off heat, sprinkle with chopped herbs, season with black pepper, and serve warm.