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For a delightful plate of ravioli with tomatoes and asparagus, gather these main ingredients: - 250g fresh ravioli (cheese or spinach-filled) - 200g cherry tomatoes, halved - 150g asparagus, trimmed and cut into 2-inch pieces - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 50g Parmesan cheese, freshly grated - Fresh basil leaves for garnish These ingredients create a fresh and vibrant dish. The ravioli serves as the base. The cherry tomatoes add sweetness, while asparagus gives a nice crunch. Together, they bring a burst of flavor. You can enhance the dish with these optional ingredients: - Red pepper flakes for heat - Lemon zest for brightness - Pine nuts for crunch These extras let you customize your dish. Add a pinch of red pepper flakes for spice. A sprinkle of lemon zest brightens the flavors. Pine nuts add a lovely texture. This dish is not only tasty but also nutritious. Here’s a quick look at the nutritional facts per serving: - Calories: Approximately 450 - Protein: 18g - Carbohydrates: 60g - Fat: 18g - Fiber: 5g This meal offers a balance of carbs and protein. The fresh veggies add vitamins and minerals. Enjoy this dish knowing it’s both delicious and wholesome. For the complete cooking guide, check the Full Recipe. First, bring a big pot of salted water to a boil. This helps the ravioli cook evenly. Add 250g of fresh ravioli to the pot. You can use either cheese or spinach-filled varieties. Cook them for about 3-4 minutes. They are done when they float to the top. Drain the ravioli and set them aside. Remember to save 1/4 cup of the pasta water for later. Next, grab a large skillet and heat it over medium heat. Pour in 3 tablespoons of olive oil. After the oil warms up, add 2 minced garlic cloves. Sauté the garlic for about 30 seconds until it smells great. Now, toss in 150g of trimmed and cut asparagus pieces. Cook the asparagus for 3-4 minutes. They should soften but stay crunchy. Then, add 200g of halved cherry tomatoes and 1 teaspoon of dried oregano. Cook this mix for another 3-4 minutes. The tomatoes will soften and release their juices. Season with salt and pepper to taste. Now it’s time to bring everything together. Gently add the cooked ravioli to the skillet with the veggies. Pour in the reserved pasta water as well. Toss everything together so the flavors mix well. Heat it through for another 1-2 minutes. The ravioli should be warm and coated with the sauce. Finally, serve the dish by plating the ravioli mixture. Sprinkle 50g of freshly grated Parmesan cheese on top. Add fresh basil leaves to garnish for a touch of color and flavor. For the full recipe, check out the details above. To cook ravioli just right, use a big pot. Fill it with water and add salt. Bring the water to a fast boil. Once boiling, add the ravioli. Fresh ravioli usually cooks in 3-4 minutes. You know it's done when it floats to the top. This means it’s light and fluffy. Be sure to save some pasta water for later. For the best flavor, use fresh asparagus and ripe tomatoes. Start by trimming the asparagus. Cut it into 2-inch pieces. Heat olive oil in a skillet over medium heat. Add minced garlic first to bring out its flavor. Then, toss in the asparagus. Cook it until it softens but stays crunchy. Add halved cherry tomatoes and let them cook until soft. This brings out their natural sweetness. Serve the ravioli in a shallow bowl for a nice look. Top it with freshly grated Parmesan cheese. Add fresh basil leaves for a colorful touch. This dish is tasty alone, but you can pair it with a crisp salad or crusty bread. For extra flavor, drizzle some extra olive oil on top. This dish is perfect for a quick weeknight dinner or a special meal. For the full recipe, check out the details above. {{image_2}} You can use many types of ravioli. Cheese-filled ravioli adds a rich taste. Spinach ravioli gives a fresh, green flavor. If you want something unique, try lobster or mushroom ravioli. Each type brings its own twist to the dish. Feel free to switch up the veggies. Zucchini or bell peppers work well too. You can also add peas for a sweet crunch. For herbs, try thyme or parsley instead of basil. Each swap changes the dish while keeping it fresh. To make this dish vegan, use plant-based ravioli. Check for vegan cheese or skip it altogether. You can use nutritional yeast for a cheesy flavor. For a gluten-free option, use gluten-free ravioli. Always check ingredients to ensure they fit your diet. For a full recipe, see the *Full Recipe* section. After you enjoy your ravioli dish, store any leftovers in an airtight container. Place the container in the fridge. Your leftovers will stay fresh for about three days. Make sure to let the dish cool before sealing it. This helps prevent steam buildup, which can make the pasta soggy. If you want to keep the flavors bright, store the sauce and ravioli separately. When it’s time to enjoy your leftovers, reheating is easy! You can use the microwave or the stove. If you choose the microwave, place the ravioli in a bowl and add a splash of water. Cover it with a damp paper towel. Heat in short bursts until warm, stirring in between. For the stove, gently warm the dish in a skillet over low heat. Add a bit of olive oil if needed to keep it moist. If you want to save your ravioli dish for later, freezing is a great option. First, let the dish cool completely. Then, divide it into portions and place them in freezer-safe bags. Remove as much air as possible before sealing to prevent freezer burn. Your ravioli can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight before reheating. For the best results, try to freeze the dish without the sauce, then add the sauce fresh after reheating. For the full recipe, check out the earlier section on ingredients and cooking steps. Cooking fresh ravioli is quick and easy. It usually takes about 3-4 minutes. You know it's done when it floats to the top. If you use frozen ravioli, check the package for exact times. It may take a bit longer. Yes, you can use frozen ravioli. Just remember to cook it longer than fresh ravioli. Follow the package instructions for the best results. Frozen ravioli works well and can save time. Ravioli pairs well with many sides. You might serve it with a simple green salad. Garlic bread is also a great choice. Consider a light vinaigrette to brighten the meal. For drinks, a crisp white wine complements the dish nicely. For the full recipe, check out the complete guide on Ravioli Delight with Tomatoes & Asparagus. This blog post covered how to make a tasty ravioli dish with tomatoes and asparagus. You learned about key ingredients, step-by-step cooking, and helpful tips. We also explored variations to suit your needs and how to store leftovers. Remember, each choice adds a unique touch to your meal. Try different ingredients and enjoy your creation. Cooking should be fun, so get creative and share with friends. Your kitchen adventures start here!

Ravioli with Tomatoes & Asparagus

Savor the flavors of Italian cuisine with this delicious ravioli delight featuring fresh tomatoes and asparagus! This quick and easy recipe combines tender ravioli, vibrant cherry tomatoes, and crunchy asparagus, all tossed in a light garlic and olive oil sauce. Perfect for a weeknight dinner, it comes together in just 25 minutes. Click through to explore this fantastic recipe and elevate your meal tonight!
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Ingredients
  

250g fresh ravioli (cheese or spinach-filled)

200g cherry tomatoes, halved

150g asparagus, trimmed and cut into 2-inch pieces

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

50g Parmesan cheese, freshly grated

Fresh basil leaves for garnish

Instructions
 

Cook the Ravioli: Bring a large pot of salted water to a boil. Add the fresh ravioli and cook according to package instructions, usually about 3-4 minutes, or until they float to the top. Drain and set aside, reserving 1/4 cup of the pasta water.

    Sauté Vegetables: In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

      Add Asparagus: Add the asparagus pieces to the skillet and cook for about 3-4 minutes, stirring occasionally, until they begin to soften but still retain their crunch.

        Incorporate Tomatoes: Add the halved cherry tomatoes and dried oregano to the skillet. Cook for another 3-4 minutes until the tomatoes soften and release their juices. Season with salt and pepper to taste.

          Combine with Ravioli: Gently add the cooked ravioli to the skillet, along with the reserved pasta water. Toss everything together to combine and heat through for an additional 1-2 minutes.

            Serve: Plate the ravioli mixture, sprinkling freshly grated Parmesan cheese on top. Garnish with fresh basil leaves for a pop of color and flavor.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2