Ingredients:

  • 1 lb (450g) Cheese ravioli
  • 1 tbsp (15ml) Salt
  • 1 bunch (200g) Asparagus, woody ends trimmed and cut into 2-inch pieces
  • 1 cup (150g) Cherry tomatoes, halved
  • 3 cloves (15g) Garlic, thinly sliced
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30g) Unsalted butter
  • 1/4 cup (10g) Fresh parsley, chopped
  • 2 tbsp (8g) Fresh basil, chiffonade
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 tsp (2g) Red pepper flakes

Instructions:

  1. Wash the asparagus and trim the tough bottom ends. Cut the stalks into uniform 2-inch pieces. Halve the cherry tomatoes and thinly slice the garlic cloves into slivers.
  2. Heat olive oil and butter in a large skillet over medium heat. Add the asparagus pieces and sauté for 3-5 minutes until they turn a bright, vivid green.
  3. Stir in the sliced garlic and red pepper flakes, cooking for 60 seconds until the garlic is fragrant but remains pale gold.
  4. Add the halved cherry tomatoes to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices. Season with salt and pepper.
  5. Boil the ravioli in salted water according to package directions. Before draining, reserve 1/4 cup (60ml) of the starchy pasta water.
  6. Gently fold the cooked ravioli into the skillet with the vegetables. Pour in the reserved pasta water and toss gently on low heat until the sauce is velvety and clings to the pasta.
  7. Remove from heat. Fold in the fresh parsley and basil. Plate immediately and top with grated Parmesan cheese.