Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4

This recipe for ravioli with tomatoes, asparagus, garlic, and herbs offers a delicious, light, and fresh meal perfect for a springtime dinner or a cozy, indulgent weeknight meal. The ravioli itself can either be store-bought or homemade, depending on your preference and the time you have available. The vibrant and aromatic sauce is made with cherry tomatoes, asparagus, and a touch of garlic, all balanced with fresh herbs like basil and thyme. Together, they make a delicious dish that pairs perfectly with a light white wine or even a sparkling water with a splash of lemon.

Ingredients:

For the Ravioli:

• 1 package of fresh ravioli (or 20-25 pieces of homemade ravioli)
  • Homemade Ravioli Option:
    • 2 cups all-purpose flour
    • 2 large eggs
    • 1 tablespoon olive oil
    • Pinch of salt
    • Filling of your choice (cheese, spinach, or mushroom work wonderfully)

For the Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, finely minced
• 1 bunch of asparagus (about 1 lb.), trimmed and cut into 1-inch pieces
• 1 pint cherry tomatoes, halved
• 1/4 cup dry white wine (optional, but adds depth of flavor)
• 1/2 cup vegetable broth or chicken broth
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
• 1/2 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 tablespoon freshly grated Parmesan cheese (optional)

For Cooking and Garnishing:

• Salt for boiling water (about 1 tablespoon)
• Freshly ground black pepper to taste
• Extra olive oil or butter for drizzling (optional)

Equipment Needed:

• Large pot for boiling ravioli
• Large skillet or sauté pan for sauce
• Cutting board and sharp knife
• Wooden spoon or spatula for stirring
• Slotted spoon for draining ravioli (if using fresh ravioli)
• Grater for Parmesan cheese (if using)
• Small bowl for measuring broth and wine

Instructions:

Step 1: Prepare the Ravioli (if making fresh)

(If you’re using store-bought ravioli, skip to Step 2)

1. Make the Dough:
   • On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add olive oil and salt. Using a fork, whisk the eggs and gradually incorporate the flour from the edges of the well.
   • Once the dough starts to come together, knead it by hand for 8-10 minutes, adding flour as necessary to prevent sticking. The dough should be smooth and elastic when done.
   • Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
2. Prepare the Filling:
   • While the dough is resting, prepare your ravioli filling. A simple cheese filling can be made by combining ricotta cheese with a little grated Parmesan, salt, pepper, and fresh herbs like basil or spinach.
   • For a mushroom filling, sauté finely chopped mushrooms with a bit of garlic and herbs, then combine with ricotta.
3. Roll the Dough:
   • Once the dough has rested, roll it out using a rolling pin or pasta machine until it’s very thin (about 1/16 inch thick).
4. Form the Ravioli:
   • Place spoonfuls of filling along one sheet of dough, then cover with another sheet. Press around each mound of filling to seal the edges and remove any air pockets. Cut the ravioli into squares or use a cookie cutter for a round shape.
5. Cook the Ravioli:
   • Bring a large pot of salted water to a boil. Drop the ravioli in batches, being careful not to overcrowd. Fresh ravioli usually cooks in 2-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 2: Prepare the Sauce

1. Sauté Garlic and Asparagus:
   • In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
   • Add the asparagus pieces to the pan and sauté for 4-5 minutes until they begin to soften but still retain some crispness.
2. Add Tomatoes:
   • Add the halved cherry tomatoes to the skillet and cook for another 3-4 minutes until the tomatoes start to soften and release their juices. If the pan becomes too dry, add a tablespoon of water or broth to prevent burning.
3. Deglaze the Pan:
   • Pour in the white wine (if using) and cook for 2 minutes, allowing the alcohol to evaporate. If you’re not using wine, skip this step and move directly to adding the broth.
4. Add Broth and Seasoning:
   • Stir in the vegetable or chicken broth, salt, pepper, thyme, oregano, and basil. Bring to a simmer and cook for an additional 5 minutes, allowing the sauce to reduce slightly and thicken. Taste the sauce and adjust seasonings as necessary.

Step 3: Combine Ravioli with Sauce

1. Cook the Ravioli:
   • While the sauce is simmering, bring another large pot of salted water to a boil. Add the ravioli and cook until they float to the surface (about 2-3 minutes for fresh ravioli, or follow the package instructions for store-bought).
   • Use a slotted spoon to carefully transfer the cooked ravioli into the skillet with the sauce, adding a few at a time to avoid splashing.
2. Toss Ravioli with Sauce:
   • Gently toss the ravioli with the sauce, ensuring they’re well-coated. If the sauce seems too dry, add a little bit of the pasta cooking water to loosen it up. Continue tossing for 1-2 minutes to allow the ravioli to soak up the flavors of the sauce.

Step 4: Serve and Garnish

1. Plate the Dish:
   • Divide the ravioli among four plates, spooning the tomato and asparagus sauce over the top.
2. Add Garnishes:
   • Sprinkle with freshly grated Parmesan cheese, fresh parsley, or extra chopped basil for a burst of color and flavor.
   • Optionally, drizzle a little bit of extra virgin olive oil or melted butter over the top for richness.
3. Serve Immediately:
   • Serve the ravioli hot with a light side salad and a glass of your favorite white wine or sparkling water with a lemon wedge.

Notes:

• Homemade Ravioli: Making ravioli from scratch can be a time-intensive process, but it’s incredibly rewarding. If you want to save time, opt for store-bought ravioli, which will still allow you to enjoy the vibrant, flavorful sauce.
• Asparagus: If you prefer a milder flavor, you can blanch the asparagus in boiling water for 1-2 minutes before sautéing it. This will soften the texture and mellow out the taste.
• Tomatoes: If you prefer a richer, more concentrated flavor, you can use sun-dried tomatoes in place of fresh cherry tomatoes. Simply add them to the sauce while it simmers and allow them to rehydrate.
• Herbs: Fresh herbs are always the best choice for this recipe, but you can use dried herbs if needed. Just be sure to reduce the quantity by about half, as dried herbs are more potent than fresh.
• Wine: The white wine in the sauce adds a nice depth of flavor. If you don’t cook with wine, simply substitute with more vegetable broth or water.

Variations:

• Vegetarian Option: This dish is naturally vegetarian, but you could also make it vegan by substituting the cheese in the ravioli with a plant-based alternative and omitting the Parmesan garnish.
• Add Protein: You could add some grilled chicken, shrimp, or sausage to this dish if you want a heartier meal.
• Different Vegetables: Swap out the asparagus for peas, spinach, or green beans, depending on what you have on hand or what’s in season.

This ravioli with tomatoes, asparagus, garlic, and herbs is a wonderful combination of flavors and textures that will leave your guests or family asking for seconds. Whether homemade or store-bought, the ravioli provides a perfect base for the fresh, garlicky sauce filled with vegetables and aromatic herbs. Enjoy!