Description
A bright, flavorful pasta dish featuring cheese-filled ravioli tossed with juicy cherry tomatoes, crisp asparagus, garlic-butter sauce, and fresh herbs. Perfectly balanced for a quick yet satisfying meal.
Ingredients
- 12 oz cheese ravioli
- 8 oz cherry tomatoes, halved
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil (plus extra for finishing)
- ¼ cup fresh parsley, chopped
- Salt & freshly ground black pepper, to taste
Instructions
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Bring a large pot of salted water to a gentle boil.
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Prep asparagus (trim and cut), halve tomatoes, and mince garlic.
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Cook ravioli until al dente (3–4 min fresh, 5–7 min frozen), reserving ¼ cup cooking water.
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In a skillet over medium heat, warm olive oil and butter.
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Sauté garlic for 30 seconds until fragrant.
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Add asparagus and cook 3–4 minutes until crisp-tender.
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Add cherry tomatoes and cook 2–3 minutes.
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Pour in reserved pasta water, simmer 1 minute to form light sauce.
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Drain ravioli and gently fold into skillet, coating with sauce and veggies.
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Season with salt and pepper, stir in most parsley.
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Plate and garnish with remaining parsley and a drizzle of olive oil.
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Serve immediately.