Description
A simple pasta dish featuring ravioli tossed with fresh tomatoes and asparagus.
Ingredients
Scale
- 1 pound ravioli (cheese or preferred filling)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
Instructions
- Cook ravioli according to package directions. Reserve about 1/2 cup of the cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add asparagus pieces to the skillet and cook for 4-5 minutes until tender-crisp.
- Add halved cherry tomatoes and cook for 2-3 minutes until they begin to soften slightly.
- Add the drained ravioli to the skillet.
- Pour in the reserved pasta water and stir to coat everything.
- Remove from heat. Stir in Parmesan cheese, salt, and pepper.
- Serve immediately.
Notes
- Use fresh or frozen ravioli. Adjust cooking time based on the package instructions.
- If you prefer a saucier dish, add a splash more pasta water or a tablespoon of butter.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 550
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 22
- Cholesterol: 30
Keywords: ravioli, tomatoes, asparagus, pasta, quick dinner, vegetarian