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Ravioli with Asparagus, Cherry Tomatoes & Fresh Herbs

A bright and fresh pasta dish combining tender ravioli with asparagus, sweet cherry tomatoes, lemon, Parmesan, and fragrant herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Spring
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb cheese ravioli fresh or refrigerated
  • 1 bunch asparagus trimmed and chopped
  • 1.5 cups cherry tomatoes halved
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes optional
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 1 tsp lemon zest

Equipment

  • Large pot
  • Large skillet
  • Cutting board
  • Chef knife

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add asparagus and sauté 3–4 minutes until slightly tender.
  4. Add garlic and cherry tomatoes and cook another 2–3 minutes.
  5. Season with salt, pepper, and red pepper flakes.
  6. Cook ravioli according to package instructions.
  7. Reserve ½ cup pasta water before draining.
  8. Add cooked ravioli to the skillet with vegetables.
  9. Add a splash of pasta water and toss gently.
  10. Stir in lemon juice, lemon zest, basil, and parsley.
  11. Sprinkle with Parmesan and toss lightly.
  12. Serve immediately with extra Parmesan.

Notes

Use fresh herbs for the best flavor and reserve pasta water to create a light silky sauce.