Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

1 lb (450g) fresh or refrigerated cheese ravioli (or any filling you prefer)
2 tbsp olive oil
3–4 garlic cloves, thinly sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional, for a little heat)
1/2 cup fresh basil leaves, roughly torn
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves (or 1 tsp dried)
Zest of 1 lemon
Grated Parmesan or Pecorino Romano, for serving
1 tbsp butter (optional, for extra richness)

Cook the Ravioli:
- Bring a large pot of salted water to a boil.
- Cook the ravioli according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain and set aside.
Sauté the Vegetables:
- While the ravioli is cooking, heat olive oil in a large skillet over medium heat.
- Add sliced garlic and red pepper flakes (if using). Sauté for 1 minute until fragrant.
- Add asparagus and cook for 3–4 minutes until it starts to soften.
- Add the halved tomatoes and a pinch of salt and pepper. Cook for another 3–5 minutes until the tomatoes begin to blister and soften.
Combine Everything:
- Add the cooked ravioli to the skillet.
- Toss gently with the vegetables. If the mixture seems dry, add a splash of the reserved pasta water and the butter (if using).
- Stir in lemon zest and fresh herbs (basil, parsley, thyme).
- Taste and adjust seasoning with more salt, pepper, or lemon zest if needed.
Serve:
- Plate the ravioli and sprinkle generously with grated Parmesan or Pecorino.
- Garnish with more fresh herbs if desired.

Pairs well with: