Ingredients
Scale
- 12 oz fresh ravioli (preferably cheese or spinach-filled)
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Start by washing and preparing your vegetables. Halve the cherry tomatoes and trim the asparagus. Mince the garlic finely and set aside.
- Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, usually about 3-5 minutes, until they float to the top. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant. Toss in the asparagus pieces and cook for 3-4 minutes, stirring occasionally until tender yet crisp. Add cherry tomatoes and cook for 2 more minutes.
- Gently fold the cooked ravioli into the skillet with the vegetables. Season with salt and pepper to taste. Toss carefully to coat the pasta evenly.
- Remove from heat. Garnish with chopped basil leaves and Parmesan cheese if desired. Add a drizzle of olive oil or squeeze of lemon for extra flavor.
Notes
- Use high-quality fresh ravioli for best flavor and texture.
- Cook the vegetables al dente to maintain bright color and crunch.
- Handle the ravioli gently to avoid breaking the delicate pasta.
- For variety, try adding vegetables like zucchini or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 25mg
