Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
A quick and delightful meal featuring cheese ravioli, cherry tomatoes, asparagus, and aromatic garlic-herb oil.
Servings: 4 servings
Equipment
- Large Pot
- Large Pan
Ingredients
Ingredients
- 1 package (16-20 oz) refrigerated cheese ravioli
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- In a large pot of boiling salted water, cook the ravioli according to package instructions until they float to the top, about 3-4 minutes. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the asparagus pieces and cherry tomatoes, cooking for about 5-7 minutes or until the vegetables are tender.
- Sprinkle in the dried oregano and season with salt and pepper to taste.
- Add the drained ravioli to the pan, gently mixing everything together until the ravioli is coated in the delicious garlic-herb mixture.
- Remove from heat, garnish with fresh basil, and enjoy your delicious dish!
Notes
Pair with a light green salad, crusty bread, or a glass of white wine for an elevated meal experience.