Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Ingredients:
    • Ravioli:1 pound fresh or store-bought cheese ravioli
    • Vegetables:1 bunch asparagus, trimmed and cut into 2-inch pieces
    • 1 pint cherry tomatoes, halved
    • Aromatics:3 cloves garlic, minced
    • Herbs:1/4 cup fresh basil, chopped
    • 1/4 cup fresh parsley, chopped
    • Sauce:1/4 cup extra virgin olive oil
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
    • Instructions:
    • Prepare the Vegetables:
    • In a large pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until tender-crisp. Remove with a slotted spoon and set aside.
    • In the same pot, cook the ravioli according to the package instructions until al dente. Drain and set aside.
    • Cook the Aromatics:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
    • Combine the Ingredients:
    • Add the blanched asparagus and halved cherry tomatoes to the skillet. Sauté for 3-4 minutes until the tomatoes start to soften.
    • Add the cooked ravioli to the skillet and gently toss to combine.
    • Season with salt and pepper to taste.
    • Finish with Herbs and Cheese:
    • Remove the skillet from heat and stir in the chopped basil and parsley.
    • Sprinkle with grated Parmesan cheese.
    • Serve:
    • Transfer the ravioli and vegetable mixture to a serving platter or individual plates.
    • Drizzle with a bit more olive oil if desired and garnish with additional fresh herbs and grated Parmesan cheese.
    • Notes:
    • For added flavor, consider incorporating a splash of white wine or a squeeze of lemon juice during the sautéing process.
    • Enjoy your delightful Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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