Pillowy ravioli are tossed with sautéed asparagus, juicy tomatoes, garlic, olive oil, and fresh herbs. This simple Mediterranean dish highlights fresh produce and classic flavors for an elegant yet easy meal.
Ingredients (Serves 4)
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16–18 oz (450–500 g) fresh or frozen ravioli
(cheese, spinach-ricotta, or mushroom work best) -
3 tbsp extra-virgin olive oil
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1 bunch asparagus, trimmed & cut into 1½-inch pieces
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4 cloves garlic, thinly sliced
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1½ cups cherry or grape tomatoes, halved
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½ tsp red pepper flakes (optional)
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Salt & freshly ground black pepper, to taste
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Zest of ½ lemon
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2 tbsp fresh lemon juice
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¼ cup grated Parmesan or Pecorino cheese
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3 tbsp fresh basil, parsley, or a mix, chopped
Instructions
Cook the Ravioli
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Bring a large pot of well-salted water to a gentle boil.
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Cook ravioli according to package instructions until just tender.
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Reserve ½ cup pasta water, then drain.
Sauté the Vegetables
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Heat olive oil in a large skillet over medium heat.
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Add asparagus and sauté 3–4 minutes until tender-crisp.
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Add garlic and cook 30 seconds until fragrant.
Add Tomatoes
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Stir in tomatoes, red pepper flakes, salt, and pepper.
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Cook 2–3 minutes until tomatoes soften slightly but remain juicy.
Combine
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Add cooked ravioli to the skillet.
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Toss gently with vegetables.
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Add lemon zest, lemon juice, and a splash of pasta water to create a light sauce.
Finish & Serve
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Remove from heat.
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Sprinkle with Parmesan and fresh herbs.
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Taste and adjust seasoning.
Serving Suggestions
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Serve with a Mediterranean green salad
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Add grilled chicken, shrimp, or chickpeas for protein
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Finish with a drizzle of high-quality olive oil
Variations
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Creamy option: Add ¼ cup ricotta or a splash of cream
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Vegan: Use plant-based ravioli and nutritional yeast
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Extra Mediterranean: Add olives, capers, or artichoke hearts