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Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs Recipe

Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs Recipe


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4.9 from 21 reviews

  • Total Time: 20 minutes
  • Yield: 4 1x

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

  1. Prepare a large pot with generously salted water, bringing it to a rolling boil at high heat.
  2. Carefully immerse the ravioli into the boiling water, cooking for 4-5 minutes until they float buoyantly to the water’s surface.
  3. Drain the ravioli in a colander, reserving them for later integration with the vegetable medley.
  4. Select a spacious skillet and warm olive oil over medium flame, creating a gentle sizzling environment.
  5. Introduce minced garlic to the heated oil, allowing it to release its aromatic essence for approximately 60 seconds.
  6. 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.
  7. Gently fold the cooked ravioli into the vegetable mixture, ensuring even distribution and thorough warming.
  8. Extinguish the heat source and delicately fold fresh basil throughout the dish, infusing it with herbaceous brightness.
  9. Season the preparation with salt and freshly cracked black pepper, adjusting to personal taste preferences.
  10. 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