Perfect! That sounds like a light, fresh, and vibrant pasta dish—cheesy ravioli with spring veggies and fragrant herbs. Here’s a full recipe:
Ingredients (Serves 2–4)
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1 package (9–12 oz) cheese ravioli (fresh or frozen)
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1 tablespoon olive oil
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2–3 cloves garlic, minced
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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1–2 cups cherry tomatoes, halved
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½ teaspoon red pepper flakes (optional, for a little heat)
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Salt and pepper, to taste
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1 teaspoon dried Italian herbs (or a mix of oregano, thyme, basil)
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2 tablespoons fresh basil or parsley, chopped
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Grated Parmesan cheese, for serving
Instructions
1. Cook the ravioli
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Bring a large pot of salted water to a boil.
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Cook ravioli according to package instructions (usually 3–5 minutes for fresh, slightly longer for frozen).
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Drain and set aside, reserving about ½ cup of pasta water.
2. Sauté the vegetables
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Heat olive oil in a large skillet over medium heat.
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Add garlic and cook for 30 seconds until fragrant.
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Add asparagus and sauté for 3–4 minutes until tender-crisp.
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Add cherry tomatoes, red pepper flakes, salt, pepper, and dried herbs. Cook another 2–3 minutes until tomatoes start to soften.
3. Combine pasta and veggies
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Add cooked ravioli to the skillet with the vegetables.
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Toss gently, adding a splash of reserved pasta water if needed to create a light sauce.
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Cook for 1–2 minutes to warm everything together.
4. Serve
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Sprinkle with fresh basil or parsley and grated Parmesan cheese.
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Serve immediately, preferably with crusty bread to soak up any juices.
Tips
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For extra richness, you can add a tablespoon of butter or a drizzle of olive oil at the end.
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This recipe works with other ravioli fillings too—spinach, mushroom, or pumpkin all pair nicely.
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For a protein boost, toss in cooked chicken or shrimp.
If you want, I can also give a one-skillet version where the ravioli cooks right in the pan with the veggies—super fast, minimal cleanup.