Ravioli with Tomatoes, Asparagus, Garlic, and Herbs (Print version)

Tender cheese ravioli tossed with sweet tomatoes, crisp asparagus, garlic, lemon, parmesan, and fresh herbs.

# Ingredients:

For the ravioli and vegetables

01 - 20 oz (565 g) refrigerated cheese ravioli
02 - 1 lb (450 g) asparagus, trimmed and cut into 1 1/2-inch pieces
03 - 2 cups (300 g) cherry tomatoes, halved
04 - 3 tablespoons olive oil
05 - 1 tablespoon unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 teaspoon kosher salt, plus more for the pasta water
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon red pepper flakes, optional

For finishing

10 - 1/2 cup (120 ml) reserved ravioli cooking water
11 - 1/3 cup (30 g) grated parmesan cheese
12 - 1 teaspoon lemon zest
13 - 1 tablespoon fresh lemon juice
14 - 1/4 cup chopped fresh basil
15 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Trim the asparagus and cut it into 1 1/2-inch pieces. Halve the cherry tomatoes and mince the garlic before you start cooking.
02 - Bring a large pot of salted water to a gentle boil. Cook the ravioli according to the package directions until tender, then reserve 1/2 cup of cooking water and lift the ravioli out with a slotted spoon.
03 - Heat the olive oil and butter in a large skillet over medium heat. Add the asparagus and cook for 3-4 minutes, stirring often, until bright green and crisp-tender.
04 - Add the tomatoes, garlic, salt, pepper, and red pepper flakes. Cook for 2-3 minutes, just until the tomatoes begin to soften and release juices.
05 - Add the cooked ravioli, parmesan, lemon zest, lemon juice, basil, parsley, and 2 tablespoons of the reserved cooking water. Fold gently until the sauce turns glossy, adding more cooking water as needed.
06 - Taste and adjust salt, pepper, and lemon juice. Serve immediately with extra parmesan if desired.

# Good to know:

01 - Best served immediately while the ravioli are tender and the herbs are fresh.
02 - Use refrigerated ravioli for the quickest cooking time.
03 - Reserve cooking water before draining so the sauce can loosen and cling.

Back