Tomato & Asparagus Ravioli

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Prep Time 15

Cook Time 10

Servings: 4

Course: Dinner, Main Course

Cuisine: Greek, Italian, Mediterranean

Calories: 345

1 lb Fresh Pasta Sheets
1 bunch Asparagus chopped finely
1 cup Ricotta cheese or cottage cheese
1/2 cup Parmesan cheese grated
3 cloves Garlic divided
2 cups Cherry tomatoes
3 tbsp Extra virgin olive oil
1/4 cup Fresh basil torn
Serving Side: 2 cups Mediterranean Chickpea Salad Chickpeas, cucumber, red onion, lemon juice

Filling: Sauté asparagus and 1 minced garlic clove in 1 tbsp olive oil for 5 mins. Let cool. Mix with ricotta and parmesan.
Assemble: Place 1 tbsp filling on pasta sheets, seal with water, and cut into ravioli.
Sauce: In a pan, sauté remaining garlic in olive oil. Add tomatoes and cook until they burst. Stir in basil.
Boil: Cook ravioli in boiling salted water for 3-4 mins.
Serve: Toss ravioli in the tomato sauce. Serve alongside a fresh chickpea salad.

Asparagus Prep: Snap off the woody bottoms of the asparagus before chopping. Use only the tender stalks and tips for the best filling texture.
Filling Moisture: If using ricotta, drain any excess liquid through a fine-mesh sieve for 10 minutes. A dry filling prevents the ravioli from getting soggy or bursting.
The "Flour" Rule: Keep your workspace lightly floured with semolina or all-purpose flour to prevent the pasta sheets from sticking to the counter.
Sauce Consistency: If the tomato sauce looks too dry, add 1/4 cup of starchy pasta water directly from the pot to the skillet to create a silky emulsion.
Storage: Uncooked ravioli can be frozen in a single layer on a parchment-lined tray for 2 hours, then transferred to a freezer bag. Cook directly from frozen (add 1–2 minutes to boil time).
Weight Loss Tip: To lower calories further, swap the ravioli pasta for zucchini ribbons and use the filling as a "dollop" topping