Ingredients
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🧄 2 tablespoons olive oil
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🧄 3 cloves garlic (minced)
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🍅 1 pint cherry tomatoes (halved)
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🌿 1/2 teaspoon dried oregano or Italian seasoning
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🧂 Salt & pepper to taste
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🌱 1/4 teaspoon crushed red pepper flakes (optional)
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🌿 1/4 cup fresh basil or parsley (chopped)
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🥬 1 bunch asparagus (trimmed and cut into 1-inch pieces)
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🍝 1 (20 oz) package cheese ravioli (or your favorite kind)
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🧀 Freshly grated Parmesan, for serving
Instructions
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Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. In the last 2 minutes of boiling, add asparagus. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 30 seconds until fragrant.
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Add cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they begin to soften and burst.
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Season with salt, pepper, oregano, and red pepper flakes if using.
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Toss in the cooked ravioli and asparagus. Stir gently to coat with the tomato mixture.
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Remove from heat and sprinkle with fresh herbs and Parmesan.
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Serve warm and enjoy this bright, garden-fresh dish! 🌿🍝🍅