Ingredients
– Fresh or frozen ravioli (about 12 oz)
– 1 cup cherry tomatoes, halved
– 1 bunch of asparagus, trimmed and cut into bite-sized pieces
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (about ½ cup)
– Grated Parmesan cheese for serving
Equipment Needed
– Large pot for boiling pasta
– Skillet or frying pan
– Cutting board
– Chef’s knife
– Slotted spoon
– Serving bowl
Step-by-Step Instructions
First, bring a large pot of salted water to a boil. Once boiling, cook the ravioli according to the package instructions until they are al dente. While the ravioli is cooking, I prepare the sauce in a skillet by heating the olive oil over medium heat. Then I add the minced garlic, sautéing it until it’s fragrant and slightly golden—this is one of my favorite moments in the kitchen, as the garlic fills the air with its wonderful aroma. Next, I toss in the cherry tomatoes and asparagus, seasoning them with salt and pepper, and sauté until they are just tender. (See the next page below to continue steps…)