Description
This Avocado Pasta Salad features tender ravioli sautéed with fresh garlic, cherry tomatoes, and asparagus, tossed in a light herb-infused sauce with Parmesan cheese. It’s a quick, flavorful, and colorful dish perfect for a satisfying lunch or easy dinner.
Ingredients
Scale
Ravioli and Vegetables
- 1 lb fresh or frozen ravioli (cheese or your favorite filling)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
Herbs and Seasonings
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional for heat)
Additional Ingredients
- 1/4 cup grated Parmesan cheese
- 1/2 cup vegetable broth or reserved pasta cooking water
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions, usually 3-4 minutes for fresh ravioli or 5-7 minutes for frozen. Once cooked, reserve 1/2 cup of the pasta cooking water and drain the ravioli.
- Sauté the Vegetables: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add cherry tomatoes and asparagus pieces, cooking for 5-6 minutes until vegetables are tender and tomatoes release juices.
- Combine Pasta and Vegetables: Add the cooked ravioli to the skillet with the vegetables. Pour in the reserved pasta water or vegetable broth to create a light sauce. Stir gently to coat the ravioli evenly with the garlic and vegetable mixture.
- Add Herbs and Season: Stir in fresh basil and oregano. Season with salt, pepper, and red pepper flakes if using. Cook for an additional 1-2 minutes to allow all flavors to meld together.
- Serve: Serve the ravioli hot and topped with grated Parmesan cheese. Garnish with extra fresh basil if desired.
Notes
- Use fresh ravioli for a more delicate texture, or frozen ravioli for convenience.
- Vegetable broth can be substituted with pasta cooking water for added flavor and to reduce waste.
- Add red pepper flakes if you like a little heat in your dish.
- Fresh herbs brighten the flavor, but dried oregano works well if fresh is unavailable.
- This dish is best served immediately to enjoy the tender ravioli and fresh vegetables at their peak.
