Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Directions

  1. Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions, usually about 3-4 minutes. Drain and set aside.
  2. Prepare the vegetables: While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, but not browned.
  3. Cook the asparagus and tomatoes: Add the asparagus pieces to the skillet and cook for 3-4 minutes, or until they start to become tender. Add the cherry tomatoes and cook for another 2 minutes until the tomatoes start to soften.
  4. Combine with ravioli: Gently fold the cooked ravioli into the skillet with the vegetables. Toss to combine and heat through. Season with salt and pepper to taste.
  5. Add herbs and cheese: Stir in the chopped basil and parsley. Sprinkle with grated Parmesan cheese and toss to combine.
  6. Serve and garnish: Divide the ravioli and vegetables among serving plates. If desired, garnish with lemon zest for a fresh pop of flavor. Serve immediately.

Notes and Tips

  • Ravioli types: You can use any type of fresh or frozen cheese ravioli for this recipe. Spinach and ricotta or mushroom ravioli are great options if you want to switch things up.
  • Vegetable substitutions: Feel free to substitute other vegetables such as bell peppers, zucchini, or peas if you prefer.
  • Herb variations: In addition to basil and parsley, you can use thyme, oregano, or dill for different flavor profiles.
  • Parmesan cheese: For a richer taste, use freshly grated Parmesan cheese instead of pre-grated cheese.

Storing Leftovers

Store any leftover ravioli with tomatoes and asparagus in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the mixture in a skillet over medium heat until heated through. You can also reheat in the microwave, but be careful not to overcook the vegetables.

Food and Drink Pairings

  • Wine pairings: A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish. For a red option, a light Chianti or Pinot Noir complements the flavors nicely.
  • Side dishes: Serve with a simple green salad or some crusty garlic bread to round out the meal.
  • Dessert: A light dessert such as lemon sorbet or fresh berries would be a refreshing way to end the meal.

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