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Ingredients:
– 1 package fresh ravioli (cheese-filled)
– 2 cups cherry tomatoes, halved
– 1 pound fresh asparagus, trimmed
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons chopped fresh basil
– 1 tablespoon chopped fresh parsley
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the asparagus to the skillet and cook for 3-4 minutes until tender. Season with salt and pepper to taste.
4. Add the cherry tomatoes to the skillet and cook for an additional 2 minutes until they start to release their juices.
5. Stir in the chopped basil and parsley. Season with salt and pepper to taste.
6. Add the cooked ravioli to the skillet, tossing to combine with the tomato-asparagus sauce. If the sauce seems too thick, add a bit of the reserved pasta water.
7. Serve the ravioli hot, topped with grated Parmesan cheese if desired.
Nutrition Information (per serving):
– Calories: 420
– Protein: 20g
– Fat: 20g
– Saturated fat: 8g
– Cholesterol: 40mg
– Carbohydrates: 30g
– Fiber: 4g
– Sugar: 6g
– Sodium: 350mg
Note: Nutrition estimates may vary depending on specific ingredients and portion sizes.