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A bowl of Mediterranean asparagus ravioli with tomatoes and fresh herbs.

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 9-12 oz Fresh Ravioli Cheese or Spinach
  • 1 lb Asparagus trimmed and cut into 2-inch pieces
  • 1 cup Cherry Tomatoes halved
  • 4 cloves Garlic thinly sliced
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup Fresh Basil & Parsley chopped
  • Salt and Black Pepper to taste
  • Optional: 1/4 cup Shaved Parmesan

Method
 

  1. Boil a large pot of salted water. Cook ravioli for 3-4 minutes (or per package instructions). Reserve 1/4 cup pasta water and drain.
  2. In a large skillet, heat olive oil over medium. Add garlic and sauté for 1 minute.
  3. Add asparagus to the skillet. Season with salt and pepper. Sauté for 4 minutes.
  4. Add tomatoes. Cook for 2-3 minutes until they begin to soften.
  5. Add the ravioli and reserved pasta water to the skillet. Toss gently to coat.
  6. Remove from heat. Fold in fresh herbs and top with parmesan if desired.

Notes

  • Don't Overcook Ravioli: Fresh ravioli cooks in minutes. Pull them out of the water the second they float to the surface to prevent them from bursting in the sauté pan.
  • The "Pasta Water" Secret: Always save 1/4 cup of starchy pasta water. Adding a splash to the skillet at the end emulsifies the olive oil and garlic into a glossy sauce that sticks to the pasta.
  • Asparagus Prep: Snap the woody bottom ends off the asparagus by hand; they will naturally break where the tender part begins. Cut on a diagonal for a more professional "bistro" look.
  • Garlic Warning: Sliced garlic burns faster than minced. Keep your heat at medium-low when infusing the oil to ensure a sweet, mellow flavor rather than a bitter, acrid one.
  • Herb Timing: Only add fresh basil and parsley after you turn off the heat. Residual heat is enough to wilt them without destroying their vibrant color and aroma.
  • Swap for Seasonality: If asparagus is out of season, sub in frozen peas or baby spinach. Add them at the very end as they require significantly less cook time.