Can I use frozen ravioli instead of fresh?

Absolutely! Frozen ravioli works great - just add an extra minute or two to the cooking time. The key is to stir gently so they don't stick together while boiling. I actually keep a bag in my freezer for emergency ravioli and veggies nights!

How do I keep my asparagus from getting soggy?

The trick is to cook it just until bright green with a slight crunch (about 3-4 minutes). And don't overcrowd the pan - give those spears space to breathe! If your asparagus is thin, start checking at 2 minutes. Mushy asparagus is the only way this dish can go wrong.

What if I don't have cherry tomatoes?

No worries! Diced Roma or beefsteak tomatoes work beautifully. Just add them a minute later since they're juicier. Sun-dried tomatoes (packed in oil) make an amazing flavor bomb too - use about 1/4 cup chopped.

Can I make this ahead of time?

It's best fresh, but you can prep the veggies ahead! Just cook the ravioli and combine everything right before serving. Leftovers reheat surprisingly well in a skillet with a splash of water to revive the texture.

25-Minute Ravioli and Veggies: A Flavorful Weeknight Savior

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A simple and delicious dish featuring ravioli with fresh tomatoes, asparagus, garlic, and herbs. Perfect for a quick and flavorful meal.

Author: PureCookingJoy
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 2 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 package (9 oz) cheese ravioli
1 cup cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
Grated Parmesan cheese (optional)

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Instructions

Cook ravioli according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Add asparagus and cook for 3-4 minutes until tender.
Stir in cherry tomatoes, basil, oregano, salt, and pepper. Cook for 2 minutes.
Add cooked ravioli to the skillet and toss to combine.
Serve warm, topped with Parmesan cheese if desired.

Notes

Use fresh herbs if available for extra flavor.
Substitute spinach for asparagus if preferred.
Add a splash of lemon juice for brightness.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 12g
Cholesterol: 25mg

Find it online: https://purecookingjoy.com/quick-ravioli-and-veggies-recipe/