Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions until they are al dente.
Drain the ravioli and set aside, reserving 1/2 cup of the pasta cooking water.
Cook the Vegetables:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes (if using) and sautΓ© for about 1 minute, until fragrant.
Add the asparagus pieces and cook for 3-4 minutes, until they are tender-crisp.
Add the cherry tomatoes and cook for another 2 minutes, until they just begin to soften.
Combine the Ravioli and Vegetables:
Add the cooked ravioli to the skillet with the vegetables. Gently toss to combine.
If the mixture seems a bit dry, add a splash of the reserved pasta water to create a light sauce.
Season and Garnish:
Season the dish with salt and pepper to taste.
Stir in the chopped basil or parsley.
Drizzle with a bit more olive oil if desired.
Serve:
Transfer the ravioli and vegetables to a serving plate.
Garnish with freshly grated Parmesan cheese and additional fresh herbs if desired.
This dish is perfect for a quick weeknight dinner or a light, elegant meal. The combination of tender ravioli, crisp asparagus, and sweet cherry tomatoes makes for a delicious and visually appealing dish. Enjoy!
