Ravioli with Tomatoes, Asparagus, Garlic and Herbs (Print version)
Tender cheese ravioli tossed with cherry tomatoes, crisp asparagus, garlic, fresh herbs, lemon, and parmesan for a bright 20-minute pasta dinner.
# Ingredients:
For the ravioli
01 -
18 oz (510 g) refrigerated cheese ravioli
02 -
1 tablespoon kosher salt, for the pasta water
For the tomato asparagus sauce
03 -
1 tablespoon extra-virgin olive oil
04 -
8 oz (225 g) asparagus, woody ends trimmed, cut into 1-inch pieces
05 -
1 pint (300 g) cherry tomatoes, halved
06 -
3 cloves garlic, minced
07 -
3 tablespoons (42 g) unsalted butter
08 -
1/3 cup (80 ml) reserved ravioli cooking water, plus more as needed
09 -
1/2 teaspoon fine salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
1/4 teaspoon red pepper flakes, optional
12 -
1 tablespoon fresh lemon juice
13 -
1/3 cup (30 g) grated parmesan cheese, plus more for serving
14 -
2 tablespoons chopped fresh basil
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to the package directions until tender, usually 3-5 minutes. Reserve 1/3 cup cooking water, then drain gently.
02 -
Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 3-4 minutes, stirring often, until bright green and just tender.
03 -
Add the cherry tomatoes, salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes, until the tomatoes begin to wrinkle and release some juice.
04 -
Add the garlic and butter. Stir for 30-60 seconds, just until the garlic smells fragrant and the butter melts.
05 -
Add the drained ravioli and 2 tablespoons of reserved cooking water. Fold gently until the ravioli is coated. Add more cooking water a tablespoon at a time if the skillet looks dry.
06 -
Remove from the heat. Stir in lemon juice, parmesan, basil, and parsley. Taste and adjust salt and pepper. Serve right away with extra parmesan.
# Good to know:
01 -
Best served immediately while the ravioli is tender and the sauce is glossy.
02 -
Use refrigerated ravioli for the fastest cook time.
03 -
If using frozen ravioli, cook from frozen and add 1-2 minutes as needed.