Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients

• 1 lb cheese ravioli (fresh or frozen)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 4 cloves garlic, minced

• 1 pint cherry tomatoes, halved

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• ½ tsp red pepper flakes (optional)

• ½ cup Parmesan cheese, grated

• 2 tbsp fresh basil, chopped

• 1 tbsp fresh parsley, chopped

• Salt & black pepper, to taste

• Zest of 1 lemon (optional, for brightness)

Instructions

1. Cook the ravioli:

   • Bring a large pot of salted water to a boil.

   • Add ravioli and cook according to package directions until tender.

   • Reserve ½ cup of pasta water, then drain.

2. Cook the vegetables:

   • In a large skillet, heat olive oil and butter over medium heat.

   • Add garlic and cook until fragrant (about 1 minute).

   • Add cherry tomatoes and asparagus, season with salt, pepper, and red pepper flakes.

   • Cook for 5–7 minutes until tomatoes soften and asparagus turns tender-crisp.

3. Combine everything:

   • Add cooked ravioli to the skillet along with a splash of reserved pasta water.

   • Toss gently until coated in the garlic-herb butter sauce.

   • Stir in Parmesan, fresh basil, parsley, and lemon zest.

4. Serve:

   • Garnish with extra Parmesan and fresh herbs.

   • Drizzle with a little olive oil for extra flavor.