Tomatoes Asparagus Ravioli (Print Version)
# Ingredients:
→ Pasta
01 -
One 20-ounce pack of chilled cheese ravioli
→ Fresh Veggies & Herbs
02 -
1 lb asparagus, ends trimmed and chopped into 2-inch sections
03 -
2 handfuls of cherry tomatoes, sliced in half
04 -
3 cloves of garlic, finely chopped
05 -
A quarter-cup of parsley, freshly chopped
06 -
A quarter-cup of basil, chopped fresh
→ For the Sauce
07 -
1 tsp olive oil
08 -
1/4 cup vegetable broth (use chicken broth if not vegetarian)
09 -
1 tbsp freshly squeezed lemon juice
10 -
Salt and black pepper, season as needed
→ Cheese
11 -
1/4 cup Parmesan, freshly shredded, plus extra for servings
# Instructions:
01 -
Fill a big pot with water, add a pinch of salt, and let it boil. Boil the cheese ravioli as per package directions – roughly 4-7 minutes till they rise to the top and feel tender. Don’t overcook them to avoid them breaking. Strain well without rinsing; that natural starchiness helps the sauce stick nicely.
02 -
While the water heats for the ravioli, pour some olive oil into a large pan and warm it over medium-high heat. Toss the asparagus pieces in and cook while stirring every so often for 4-5 minutes, until bright green yet still slightly crisp when bitten.
03 -
Once the asparagus is done, sprinkle in the minced garlic and cherry tomato halves. Add salt and black pepper as desired. Cook gently for 2-3 minutes, moving them around a little, until the tomatoes give off juices, and the garlic smells great (but don’t let it burn).
04 -
Mix the broth (chicken or veggie) and lemon juice into the pan along with the veggies. Stir everything gently and let it simmer for about 2 minutes to form a simple, tasty sauce.
05 -
Carefully add the cooked ravioli into the pan with the veggies and sauce. Gently toss everything together, ensuring the ravioli is evenly coated in the sauce. Be gentle to avoid tearing the pasta.
06 -
Finish things off with chopped parsley, basil, and Parmesan. Mix these in gently, letting the herbs soften from the warmth and allowing the cheese to melt slightly for an added creamy texture. Cook briefly for 1-2 minutes until everything looks well-blended and heated through.
07 -
Dish out the pasta into a serving bowl or individual plates. Serve hot, with extra Parmesan on hand for those who want more. Add a fresh grind of black pepper on top if you like.
# Notes:
01 -
It’s best served warm, with the ravioli soft and veggies slightly crunchy.
02 -
Sub vegetable broth for chicken broth to make this fully vegetarian.
03 -
Use any ravioli flavor that suits you – cheese, spinach, mushroom, or even butternut squash would work great with these fresh veggies.