Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Instructions:

1. Cook the Ravioli:
   Bring a large pot of salted water to a boil. Cook ravioli according to package instructions until tender. Drain, reserving 1/4 cup of pasta water.
2. Sauté the Asparagus:
   In a large skillet, heat olive oil and butter over medium heat. Add asparagus and cook for 2–3 minutes until slightly tender but still crisp.
3. Add Tomatoes and Garlic:
   Stir in cherry tomatoes and garlic. Cook for 3–4 minutes, until tomatoes blister and soften. Season with salt, pepper, and red pepper flakes if using.
4. Combine with Ravioli:
   Add the cooked ravioli to the skillet. Pour in a splash of reserved pasta water and gently toss everything to coat in the sauce.
5. Add Herbs and Lemon Zest:
   Remove from heat and stir in basil, parsley, and lemon zest. Adjust seasoning to taste.
6. Serve:
   Plate immediately and garnish with grated Parmesan or extra herbs if desired.

Variations:

• Use sun-dried tomatoes for a more intense tomato flavor.
• Swap in green beans or zucchini in place of asparagus.
• Add cooked shrimp or shredded rotisserie chicken for protein.

Tips:

• Don’t overcook the ravioli—it’s best when just tender.
• A spoonful of mascarpone stirred in at the end creates a creamy, luxurious sauce.
• Serve with crusty bread or a simple green salad for a complete meal.