Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients

Servings: 4

• 500 g cheese ravioli (fresh or frozen)

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 2 cups cherry tomatoes, halved

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp butter

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh parsley, chopped

• Salt and black pepper, to taste

• ¼ tsp red pepper flakes (optional)

• ¼ cup grated Parmesan cheese

• Lemon wedges, for serving

Instructions

1. Cook the Ravioli

Bring a large pot of salted water to a boil.

Cook ravioli according to package instructions.

Reserve ½ cup pasta water, then drain.

2. Cook the Vegetables

Heat olive oil and butter in a large skillet over medium heat.

Add asparagus and cook for 3–4 minutes until slightly tender.

Add garlic and cook for 30 seconds until fragrant.

3. Add Tomatoes

Stir in cherry tomatoes and cook for 2–3 minutes until they begin to soften.

Season with salt, black pepper, and red pepper flakes if using.

4. Combine

Add cooked ravioli to the skillet.

Toss gently with the vegetables.

Add a splash of reserved pasta water if needed.

5. Finish

Stir in basil and parsley.

Sprinkle with Parmesan cheese.

Serve with a squeeze of fresh lemon juice.