Ravioli Veggies Garlic

This pasta dish with asparagus, tomatoes, herbs, and garlic makes a fantastic springtime dinner that blends soft ravioli with crunchy veggies and bright flavors. You can whip it up in just half an hour, but it'll taste like you spent hours at a fancy Italian spot.

I started making this whenever friends come over who want good food without me slaving away in the kitchen. The first time my in-laws tried it, they were shocked something so tasty came together so fast.

Ingredients

• Four cheese ravioli: Forms a luxurious, velvety foundation that works wonders with the veggies
• Butter and olive oil: Team up for a tasty cooking base with two types of goodness
• Slender asparagus: Brings a snappy spring veggie that doesn't need much cooking time
• Grape tomatoes: Give little pops of juice and a pretty splash of color
• Raw garlic: Adds that can't-beat smell and taste that powder just can't match
• Balsamic vinegar: Throws in some sweet tartness to cut through the cheese
• Crunchy walnuts: Add needed texture and that woody, warm taste
• Basil and parsley: Lift the whole meal with their garden-fresh kick
• Parmesan: Tops it all off with a salty, savory finish

Step-by-Step Instructions

Pasta Preparation:

Boil the ravioli in very salty water until they bob up to the surface and feel soft but still a bit firm. Keep an eye on fresh ravioli as it's usually done in just 4-5 minutes, and you don't want them bursting open from too much cooking.

Create the Vegetable Base:

Warm up olive oil with butter in a big pan over medium-high heat until the butter melts and gets a little foamy. Using both fats together makes everything taste better than just one alone.

Asparagus Cooking:

Toss your cut asparagus into the hot pan and cook for about 4 minutes, giving it a stir now and then. You'll know it's ready when it turns a vivid green color and feels tender but still has a bit of snap to it.

Tomato and Garlic Addition:

Put your cut grape tomatoes and chopped garlic in with the asparagus. Just cook for another minute to warm up the tomatoes and get that garlic smelling good without letting it burn and get bitter.

Balsamic Finishing:

Pour in the balsamic vinegar and quickly mix it around to cover all the veggies. You'll hear it sizzle a bit as it makes a light, tangy coating for everything in the pan.

Final Assembly:

Drain your cooked ravioli well and put them in a big serving dish. Add your veggie mix, walnuts, and fresh herbs. Sprinkle with plenty of salt and fresh pepper to taste. Mix everything carefully so you don't break the pasta.

Cheese Garnish:

Scatter parmesan all over the warm pasta where it'll get a bit melty and blend with everything else. Serve it right away while it's hot.

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Fresh herbs really make this dish pop. I keep basil and parsley growing on my kitchen windowsill all year just for meals like this where freshly-picked herbs really matter. When you add them to the warm pasta, the smell that fills your kitchen is amazing.

Make-Ahead Options

This meal tastes best right after you make it, but you can get things ready ahead of time to make cooking faster. Cut your asparagus, slice tomatoes, and chop herbs and garlic up to a day before. Keep them all in separate containers in your fridge. When it's time to cook, you'll be done in under 15 minutes.

Perfect Ingredient Swaps

What's great about this dish is how easy it is to change up. No asparagus? Try green beans, broccoli, or zucchini instead. You can swap walnuts for pine nuts or almonds to get different flavors. If you want different ravioli, mushroom or spinach kinds work great too. And if you can't have dairy, many stores sell plant-based ravioli that fits perfectly with this style.

Seasonal Variations

In spring, go for asparagus and tiny peas; summer calls for zucchini and yellow squash; fall is perfect for butternut squash and sage; and winter works great with tough greens like kale. No matter which seasonal veggies you pick, the basic cooking stays the same, so you can enjoy this meal all year with whatever looks best at your store.

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This meal brings together all sorts of tastes and textures that'll make any dinner feel special.

Frequently Asked Questions

→ Can I use frozen ravioli here?

Definitely! Just cook the frozen ravioli following the package directions before adding it in.

→ What can I use instead of asparagus?

Feel free to swap asparagus for broccoli, zucchini, or green beans. All work wonderfully.

→ What's the best way to toast walnuts?

Put walnuts in a dry pan, heat on medium, and stir occasionally until they’re golden and smell nutty, about 3-4 minutes.

→ Is there an alternative for balsamic vinegar?

Sure! Use red wine vinegar or a squeeze of fresh lemon juice instead.

→ Can this be prepped in advance?

While it's tastiest fresh, you can prepare parts of it earlier and heat everything up lightly on the stovetop before eating.