Description
Mediterranean magic unfolds in this sun-kissed ravioli, blending fresh asparagus, ripe tomatoes, and fragrant herbs. Each delicate pasta pocket promises a symphony of flavors that transport you straight to Italy’s sun-drenched landscapes.
Ingredients
Scale
Pasta:
- 1 package fresh cheese ravioli
Vegetables:
- 2 cups (473 ml) cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
Seasonings and Garnish:
- 3 tablespoons (45 ml) olive oil
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh basil, chopped
- Salt to taste
- Pepper to taste
- Grated Parmesan cheese, for garnish
Instructions
- Prepare a large pot with generously salted water, bringing it to a rolling boil at high heat.
- Carefully immerse the ravioli into the boiling water, cooking for 4-5 minutes until they float buoyantly to the water’s surface.
- Drain the ravioli in a colander, reserving them for later integration with the vegetable medley.
- Select a spacious skillet and warm olive oil over medium flame, creating a gentle sizzling environment.
- Introduce minced garlic to the heated oil, allowing it to release its aromatic essence for approximately 60 seconds.
- Incorporate vibrant cherry tomatoes and crisp asparagus into the skillet, sautéing for 5-7 minutes until vegetables reach tender perfection and tomatoes begin to soften and release their juices.
- Gently fold the cooked ravioli into the vegetable mixture, ensuring even distribution and thorough warming.
- Extinguish the heat source and delicately fold fresh basil throughout the dish, infusing it with herbaceous brightness.
- Season the preparation with salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Transfer the sun-kissed ravioli to serving plates, crowning the dish with a delicate snowfall of freshly grated Parmesan cheese.
Notes
- Opt for fresh or fresh-frozen ravioli to ensure the best texture and flavor in the dish.
- Trim asparagus woody ends carefully to prevent any tough or stringy bites during eating.
- Cut cherry tomatoes in half before cooking to release their sweet juices and create a more integrated sauce.
- Adjust cooking time for asparagus based on thickness to maintain a crisp-tender texture without becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg