Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Ingredients:
1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 pound cheese or spinach ravioli (fresh or frozen)
½ cup vegetable broth or pasta cooking water
¼ cup fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Optional: Grated Parmesan cheese for serving
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Reserve ½ cup of the cooking water, then drain the ravioli and set aside.
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat.
Add asparagus and sauté for 3–4 minutes until slightly tender.
Stir in cherry tomatoes and garlic. Cook for another 2–3 minutes until the tomatoes start to soften.
Make the Sauce:
Pour in the vegetable broth (or reserved pasta water) to deglaze the pan. Simmer for 2 minutes, allowing the flavors to meld.
Season with salt and pepper to taste.
Combine Ravioli and Vegetables:
Add the cooked ravioli to the skillet and toss gently to combine.
Stir in fresh basil and parsley.
Serve:
Transfer to plates or a serving dish.
Sprinkle with grated Parmesan cheese, if desired, and serve warm.
Enjoy this light and flavorful dish, perfect for a quick and healthy meal!
