Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Prep Time: 10 minutes

Equipment

• Large pot (for boiling ravioli)
• Colander or spider strainer
• 12-inch heavy-bottomed skillet or cast-iron pan
• Chef’s knife and cutting board
• Measuring spoons and cup
• Tongs and silicone spatula

Ingredients

Main Ingredients

• 16 oz (1 lb) fresh refrigerated cheese ravioli (spinach-ricotta or four-cheese work best)
• 1 lb fresh asparagus , woody ends trimmed, cut into 1. 5-inch diagonal pieces
• 2 cups fresh cherry or grape tomatoes , kept whole
• 5 cloves fresh garlic , thinly sliced or minced
• 3 tablespoons extra virgin olive oil , divided
• 2 tablespoons unsalted butter (optional, for silky richness)

Seasonings & Fresh Herbs

• 1/4 cup fresh basil leaves , chiffonade (thinly sliced)
• 1 tablespoon fresh flat-leaf parsley , finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 3/4 teaspoon kosher salt , plus more for pasta water
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon fresh lemon juice (about half a lemon)
• 1 teaspoon freshly grated lemon zest

Optional Garnish

• 1/3 cup freshly grated Parmesan or Pecorino Romano cheese
• Extra virgin olive oil for drizzling

Instructions

Step 1: Boil the Pasta Water

1. Bring a large pot of heavily salted water (about 1.5 tablespoons of kosher salt per 4 quarts of water) to a rolling boil over high heat.
2. Chef’s Tip: Salting your pasta water generously is your only opportunity to season the pasta dough from the inside out.

Step 2: Cook the Ravioli

1. Carefully drop the fresh ravioli into the boiling water. Reduce heat slightly to a gentle boil so the pasta pockets do not burst open. Cook for 3 to 4 minutes , or until the ravioli float to the surface and become tender al dente .
2. Before draining, reserve 1/2 cup of starchy pasta cooking water . Drain the ravioli gently using a spider strainer or colander, drizzle with 1/2 teaspoon of olive oil to prevent sticking, and set aside.

Step 3: Sauté the Asparagus

1. Place a large 12-inch skillet over medium-high heat. Add 2 tablespoons of extra virgin olive oil . Once the oil shimmers, add the trimmed asparagus pieces in a single layer.
2. Sauté for 3 to 4 minutes until the asparagus turns vibrant bright green and becomes crisp-tender with slight golden char spots. Season with a pinch of salt and black pepper.

Step 4: Blister Tomatoes and Garlic

1. Reduce the skillet heat to medium. Add the remaining 1 tablespoon of olive oil along with the whole cherry tomatoes . Cook for 3 to 4 minutes , stirring occasionally, until the tomato skins begin to wrinkle and burst open, releasing their juices.
2. Push the vegetables to the outer edges of the skillet to clear a space in the center. Add the minced garlic , thyme leaves , and crushed red pepper flakes into the center. Cook for 60 seconds until intensely fragrant and light golden, being careful not to let the garlic brown or burn.

Step 5: Toss and Build the Pan Sauce

1. Melt in the 2 tablespoons of butter (if using) into the garlic and tomatoes, stirring to combine the pan juices. Stir in the lemon zest and lemon juice .
2. Add the cooked ravioli into the skillet alongside 3 to 4 tablespoons of the reserved starchy pasta water. Toss gently with tongs or a rubber spatula for 1 to 2 minutes over medium-low heat until the pasta is thoroughly coated in the glossy garlic-tomato glaze. If the skillet looks dry, splash in a little more reserved pasta water.

Step 6: Finish with Herbs and Serve

1. Remove the skillet from the heat. Fold in the fresh basil chiffonade and chopped parsley . Season with the remaining salt and freshly cracked black pepper to taste.
2. Plate immediately into warm shallow pasta bowls. Top with a generous sprinkle of freshly grated Parmesan cheese, a crack of black pepper, and a final light drizzle of cold-pressed olive oil.

Nutrition

Calories: 420 kcal — · Protein: 16 g 32% · Fat: 21 g 27% · Carbohydrates: 44 g 16% Dietary · Saturated Fat: 7 g 35% · Fiber: 5 g 18% · Sugar: 6 g — · Sodium: 680 mg 30%