Description
This vibrant Italian-inspired ravioli dish combines tender cheese or spinach-filled pasta with sautéed asparagus, cherry tomatoes, and garlic, all tossed in fresh herbs and a splash of lemon juice. Perfect for a quick and flavorful vegetarian main course that delivers comfort and freshness in every bite.
Ingredients
Scale
Ravioli
- 1 pound cheese or spinach ravioli (fresh or frozen)
Vegetables and Herbs
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 pint cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 1/4 cup fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
Seasonings and Others
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the ravioli: Prepare the ravioli according to the package instructions until al dente. Drain well and set aside to keep warm.
- Sauté the garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant but not browned.
- Cook the asparagus: Add the trimmed and cut asparagus to the skillet and cook for 3 to 4 minutes, stirring occasionally, until the asparagus is just tender but still crisp.
- Add tomatoes and seasonings: Stir in halved cherry tomatoes, salt, black pepper, and red pepper flakes if using. Continue to cook for another 3 to 4 minutes, stirring occasionally, until the tomatoes soften slightly.
- Toss in the ravioli: Add the cooked ravioli to the skillet and gently toss to combine all ingredients and evenly distribute the flavors.
- Finish with herbs and lemon: Remove the skillet from heat and stir in lemon juice, chopped basil, and parsley for freshness.
- Serve with Parmesan: Sprinkle grated Parmesan cheese over the dish before serving for a rich, savory finish.
Notes
- You can use store-bought or homemade ravioli depending on time and preference.
- Add sautéed mushrooms or baby spinach to boost flavor and nutrition.
- For a dairy-free version, use vegan ravioli and omit the Parmesan cheese.
- This dish pairs well with a simple green salad or crusty bread.
