For the Ravioli with Tomatoes, Asparagus, Garlic, and Herbs:
- 1 lb (450g) fresh or store-bought cheese ravioli
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1/4 cup dry white wine (optional)
- 1/4 cup vegetable or chicken broth
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (for garnish)
- 1 tablespoon butter (optional, for extra richness)
Step-by-Step Instructions
Preparing the Ravioli:
- 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. Fresh ravioli typically cooks in about 3-4 minutes, while store-bought can take a bit longer. Drain and set aside.
Sautéing the Vegetables:
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add the Garlic: Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Cook the Tomatoes and Asparagus: Add the halved cherry tomatoes and asparagus pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and the asparagus is tender but still crisp.
Creating the Sauce:
- Deglaze the Pan: If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.
- Add the Broth: Stir in the vegetable or chicken broth, lemon zest, and red pepper flakes (if using). Allow the mixture to simmer for another 2-3 minutes.
Please Head Over To Next Page There Still More ,,,
