Cheesy Ravioli w/ Asparagus & Tomatoes

15 mins | 2 servings

You’ll need:

Cheese ravioli: 250g pack

Asparagus: 1 bunch, cut 2-inch pieces

Cherry tomatoes: 1 cup, halved

Garlic: 3 cloves, minced

Butter: 2 tbsp + olive oil 1 tbsp

Basil: handful, chopped

Parmesan: grated, for topping

Chili flakes, salt, pepper

Make it:

Boil ravioli in salted water till it floats + 1 min more. Save ½ cup pasta water. Drain.

Sear asparagus in butter + oil, 3-4 min till bright green. Add pinch salt. Remove.

Blister tomatoes in same pan 2-3 min till they burst. Add garlic 30 sec.

Toss ravioli + asparagus back in. Add splash pasta water, chili flakes, pepper. Coat everything in that buttery sauce.

Finish with basil + lots of parmesan.

Pro tip: Don’t overcook ravioli or they’ll tear. High heat on tomatoes = sweet + juicy.