Introduction:
Ravioli is one of the most beloved pasta dishes around the world, and it’s easy to see why. When paired with fresh ingredients like sweet tomatoes, tender asparagus, and aromatic garlic and herbs, this dish becomes a true masterpiece. The ravioli acts as the perfect base to absorb all the delicious flavors, creating a satisfying meal that is both light and flavorful. Whether you’re preparing a quick weeknight dinner or a special meal for guests, this ravioli with tomatoes, asparagus, garlic, and herbs will surely impress.
Ingredients:
1 pound fresh or frozen ravioli (cheese or vegetable filling works best)
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for a little heat)
Salt and pepper to taste
Fresh basil leaves, chopped (for garnish)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon balsamic vinegar (optional, for extra flavor)
Instructions:
Cook the Ravioli:
Start by cooking the ravioli according to the package instructions in salted boiling water. Fresh ravioli typically takes about 3-4 minutes to cook, while frozen ravioli may take 5-7 minutes. Once cooked, drain and set aside, saving a small cup of pasta water for later use.
Roast the Tomatoes and Asparagus:
While the ravioli cooks, preheat your oven to 400°F (200°C). Place the halved cherry tomatoes and asparagus pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt, pepper, and dried oregano. Roast in the oven for about 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Sauté Garlic:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned. If you want to add some heat, this is the time to sprinkle in the red pepper flakes.
Combine Ravioli and Veggies:
Once the garlic is ready, add the cooked ravioli to the skillet along with the roasted tomatoes and asparagus. Toss gently to combine, ensuring the ravioli is coated in the garlic and olive oil mixture. If needed, add a splash of the reserved pasta water to help bring everything together.
Finish the Dish:
For an extra layer of flavor, drizzle a tablespoon of balsamic vinegar over the dish and toss again. Taste for seasoning and adjust with salt and pepper if necessary.
Serve:
Transfer the ravioli to plates, garnish with fresh chopped basil, and sprinkle with grated Parmesan cheese if desired. Serve immediately while hot.
Tips for Serving and Storing:
Serving Tip:
This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to bring back some moisture.
Make it a Meal:
Serve this dish as a main course with a side of crusty bread or a light salad with a lemon vinaigrette to complement the flavors of the ravioli and vegetables.
Storing Tip:
If you have leftover roasted vegetables, store them separately in a container in the fridge for up to 3 days. They can be repurposed in salads or as a topping for other pasta dishes.
Variants:
Add Protein:
For an extra protein boost, try adding grilled chicken, shrimp, or even some crispy pancetta. These options pair beautifully with the ravioli and vegetables.
Vegan Version:
Use a plant-based ravioli and skip the Parmesan cheese to create a completely vegan dish. You can even top it with nutritional yeast for a cheesy flavor.
Herb Variations:
Instead of basil, experiment with other fresh herbs like thyme, rosemary, or parsley to add different nuances of flavor. Rosemary works particularly well with the roasted asparagus.
Creamy Sauce Option:
If you prefer a creamy sauce, add a splash of heavy cream or coconut cream to the skillet after sautéing the garlic. Stir it in until warmed through and slightly thickened, then toss with the ravioli and veggies for a rich, creamy finish.
ADVERTISEMENT
