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Ravioli with Tomatoes and Asparagus

A light and fresh pasta dish featuring cheese ravioli, cherry tomatoes, and asparagus in a garlic butter sauce.

Ingredients

Scale

For the Crust:

  • 1 package (9 oz) cheese ravioli
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions

1. Prepare the Crust:

  1. Cook ravioli according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Add asparagus and sauté for 3-4 minutes until tender-crisp.
  3. Add remaining butter, garlic, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
  4. Add cherry tomatoes and cook for another 2 minutes until softened.
  5. Toss in cooked ravioli and stir gently to coat with the sauce. Season with salt and black pepper.
  6. Sprinkle with Parmesan cheese and garnish with fresh basil before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett