Ingredients You’ll Need

20 oz cheese-filled ravioli (fresh or refrigerated work best)
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup grape or cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
1½ cups heavy cream
4 oz cream cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes (optional, but great for a subtle kick)
Salt and pepper, to taste
Fresh chopped basil or parsley, for garnish

Instructions

Preparation Step 1: Bring a large pot of salted water to a boil. Cook the cheese-filled ravioli according to the package instructions. This usually takes about 4–5 minutes if you’re using fresh or refrigerated pasta. Once they’re tender and floating, drain them and set aside. You’ll add them to the sauce later, so keep them warm and covered. Step 2: While the ravioli cooks, heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and begins to sizzle, toss in the minced garlic. Stir it around for about a minute, just until it starts to smell fragrant and golden. Be careful not to let it brown, or it can turn bitter. Step 3: Add the halved tomatoes and chopped asparagus to the skillet. Cook them together, stirring occasionally, for about 4–5 minutes. You want the asparagus to be just tender and still bright green, and the tomatoes should start to soften and blister slightly. This step really brings out the sweetness of both vegetables. Step 4: Lower the heat to medium-low and stir in the heavy cream, cream cheese, Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Stir gently but consistently until everything melts together into a smooth, velvety sauce. This takes about 4 minutes. Season with salt and pepper to your taste. Step 5: Now add the cooked ravioli to the pan. Gently toss them into the sauce, making sure each piece is beautifully coated in that creamy, herby mixture. Let everything warm through together for another 1–2 minutes.

Before serving, sprinkle with fresh chopped basil or parsley for a pop of color and freshness. If you’ve got a little extra Parmesan hanging around, don’t be shy, go ahead and finish with another sprinkle.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 680
Sodium: 550
Protein: 17