Ingredients
– 1 lb cheese or spinach-filled ravioli
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
– 1 pint cherry tomatoes, halved
– 1/4 cup extra virgin olive oil
– 2 tbsp balsamic vinegar
– 1 clove garlic, minced
– 1/4 tsp red pepper flakes (optional)
– Salt and pepper to taste
– Fresh basil leaves, chopped
– Fresh parsley, chopped
– Fresh thyme leaves
– Grated Parmesan cheese (optional)
Preparation
Cook the Ravioli:
– Bring a large pot of salted water to a boil.
– Add the ravioli and cook according to the package instructions until al dente. In the last 2 minutes of cooking, add the asparagus pieces to the pot.
– Drain the ravioli and asparagus, and rinse with cold water to stop the cooking process. Set aside.
Prepare the Dressing:
– In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, red pepper flakes (if using), salt, and pepper.
Assemble the Salad:
– In a large mixing bowl, combine the cooked ravioli, asparagus, and halved cherry tomatoes.
– Drizzle the dressing over the salad and toss gently to coat all the ingredients.
Add Fresh Herbs:
– Add the chopped basil, parsley, and thyme leaves to the salad. Toss gently to combine.
Serve:
– Transfer the salad to a serving platter.
– Garnish with additional fresh herbs and a sprinkle of grated Parmesan cheese, if desired.
– Serve immediately or refrigerate for up to 2 hours before serving.
Enjoy your vibrant and delicious ravioli salad with cherry tomatoes and asparagus!