Ingredients

• 1 tablespoon olive oil

• 1 pound asparagus, ends trimmed and cut into 2-inch pieces

• 2 cups cherry tomatoes, halved

• 3 cloves garlic, minced

• 1 package ravioli (about 12 oz), cooked according to package instructions

• 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

• Salt and black pepper, to taste

• Parmesan cheese, for garnish (optional)

Instructions

1.  Cook the Ravioli

Cook the ravioli according to the package instructions. Drain and set aside.

2.  Sauté the Asparagus

Heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally, until tender but still crisp.

3.  Add Garlic and Tomatoes

Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 2–3 minutes, until slightly

softened.

4.  Combine Everything

Add the cooked ravioli to the skillet. Gently toss to combine with the vegetables.

5.  Season and Add Herbs

Sprinkle in the basil, oregano, salt, and pepper. Toss again to evenly coat all ingredients.

6.  Serve

Remove from heat and serve warm, garnished with grated Parmesan cheese if desired.

Tips

• Add a splash of pasta water or vegetable broth for extra sauce

• Great with cheese, spinach, or mushroom-filled ravioli

• Serve with a side salad or crusty bread

If you want a creamier version, protein add-ins, or meal-prep tips, just let me know.