This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a magnificent celebration of fresh, seasonal ingredients tossed in a light, glossy pan sauce. By pairing pillowy pasta with the satisfying snap of tender green asparagus, the burst of sweet cherry tomatoes, and a fragrant garlic-herb emulsion, you get an elegant, restaurant-quality dinner that comes together in under twenty minutes.
Ingredients
1 Package (250g–300g) Fresh Ravioli (cheese, spinach-ricotta, or mushroom work beautifully)
1 Bunch Fresh Asparagus, woody ends snapped off and cut into 2-inch pieces
1 Cup Cherry Tomatoes, halved
3–4 Cloves Garlic, thinly sliced or minced
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
¼ Cup Fresh Herbs, finely chopped (a mix of basil, flat-leaf parsley, and chives)
Salt and Freshly Cracked Black Pepper to taste
Optional: A pinch of red chili flakes and freshly grated Parmigiano-Reggiano for serving
Instructions:
