Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ouadie Rhabbouron

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

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