Ravioli with Tomatoes Asparagus: A Delicious and Easy Recipe

Ravioli with Tomatoes and Asparagus: Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more! Imagine plump, tender ravioli, bursting with savory filling, embraced by a vibrant, sun-kissed tomato sauce and punctuated by the delicate crunch of fresh asparagus. This isn’t just a meal; it’s an experience.

Ravioli, a cornerstone of Italian cuisine, boasts a rich history dating back to the 14th century. While its exact origins are debated, one thing is certain: this pasta pocket has captured hearts (and stomachs!) worldwide. The beauty of ravioli lies in its versatility. It can be filled with anything from ricotta and spinach to meat and mushrooms, offering endless possibilities for culinary creativity. The addition of tomatoes and asparagus elevates this classic dish to new heights.

People adore Ravioli with Tomatoes and Asparagus for its harmonious blend of flavors and textures. The sweetness of the tomatoes complements the earthy notes of the asparagus, while the creamy ravioli filling provides a comforting counterpoint. It’s a dish that’s both elegant and approachable, perfect for a weeknight dinner or a special occasion. Plus, it’s surprisingly easy to prepare, making it a winner in my book! So, are you ready to discover the magic of homemade Ravioli with Tomatoes and Asparagus? Let’s get cooking!

Ingredients:

• For the Ravioli Dough:
• 300g (about 2 1/2 cups) all-purpose flour, plus more for dusting
• 3 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 2-4 tablespoons water, if needed
• For the Ravioli Filling:
• 250g (about 1 cup) ricotta cheese, drained
• 50g (about 1/2 cup) grated Parmesan cheese
• 1 large egg yolk
• 1/4 teaspoon nutmeg, freshly grated
• Salt and freshly ground black pepper to taste
• For the Tomato Asparagus Sauce:
• 500g (about 2 cups) ripe cherry tomatoes, halved
• 250g (about 1/2 pound) asparagus, trimmed and cut into 1-inch pieces
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup dry white wine (optional)
• 1/4 cup fresh basil leaves, chopped
• Red pepper flakes to taste (optional)
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving

Making the Ravioli Dough:

1. Combine Dry Ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
2. Add Wet Ingredients: Crack the eggs into the well, add the olive oil.
3. Incorporate Ingredients: Using a fork, gently whisk the eggs and olive oil together. Gradually start incorporating the flour from the inner walls of the well into the egg mixture. Continue until a shaggy dough forms.
4. Knead the Dough: Use your hands to bring the dough together. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too dry, add water, one tablespoon at a time, until it comes together. If it’s too sticky, add a little more flour.
5. Rest the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes, or up to an hour. This allows the gluten to relax, making it easier to roll out.

Preparing the Ravioli Filling:

1. Combine Filling Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, and nutmeg.
2. Season the Filling: Season the filling with salt and freshly ground black pepper to taste. Mix well until all ingredients are evenly combined.
3. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This will help it firm up and make it easier to work with.

Assembling the Ravioli:

1. Roll Out the Dough: Lightly flour your work surface. Divide the rested dough in half. Keep one half wrapped while you work with the other. Using a rolling pin or pasta machine, roll out the dough into a thin sheet, about 1/16 inch thick. If using a pasta machine, start with the widest setting and gradually decrease the setting until you reach the desired thickness.
2. Cut and Shape the Ravioli: There are several ways to shape the ravioli. You can use a ravioli stamp, a knife, or a cookie cutter. Here are a couple of methods:
   • Method 1 (Ravioli Stamp/Cutter): Lay the sheet of dough on your work surface. Place small mounds of the ricotta filling (about 1 teaspoon each) evenly spaced apart on the dough sheet, leaving about 1 inch between each mound. Brush the dough around the filling with water or egg wash. Place another sheet of rolled-out dough on top of the filling. Gently press down around each mound of filling to seal the edges. Use a ravioli stamp or cutter to cut out individual ravioli.
   • Method 2 (Knife): Lay the sheet of dough on your work surface. Place small mounds of the ricotta filling (about 1 teaspoon each) evenly spaced apart on the dough sheet, leaving about 1 inch between each mound. Brush the dough around the filling with water or egg wash. Place another sheet of rolled-out dough on top of the filling. Gently press down around each mound of filling to seal the edges. Use a knife or pizza cutter to cut out square or rectangular ravioli.
3. Seal the Edges: Make sure the edges of each ravioli are well-sealed to prevent the filling from leaking out during cooking. You can use a fork to crimp the edges for a decorative touch and extra security.
4. Repeat: Repeat the process with the remaining dough and filling.
5. Rest the Ravioli: Place the assembled ravioli on a lightly floured baking sheet. Cover them loosely with plastic wrap to prevent them from drying out. You can cook them immediately or refrigerate them for up to a few hours.

Making the Tomato Asparagus Sauce:

1. Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn it.
2. Add Tomatoes: Add the halved cherry tomatoes to the skillet. Season with salt, pepper, and red pepper flakes (if using). Cook for about 10-15 minutes, or until the tomatoes have softened and released their juices.
3. Add Asparagus: Add the asparagus pieces to the skillet. Cook for about 5-7 minutes, or until the asparagus is tender-crisp.
4. Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly for a minute or two.
5. Simmer the Sauce: Reduce the heat to low and simmer the sauce for another 5-10 minutes, allowing the flavors to meld together.
6. Stir in Basil: Stir in the chopped fresh basil leaves just before serving.

Cooking the Ravioli:

1. Boil Water: Bring a large pot of salted water to a rolling boil.
2. Cook the Ravioli: Gently drop the ravioli into the boiling water. Do not overcrowd the pot; cook them in batches if necessary.
3. Cook Until Floating: Cook the ravioli for 3-5 minutes, or until they float to the surface and are cooked through. The cooking time will depend on the thickness of the dough.
4. Drain the Ravioli: Use a slotted spoon to carefully remove the ravioli from the pot and drain them well.

Assembling and Serving:

1. Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the tomato asparagus sauce. Gently toss to coat the ravioli evenly with the sauce.
2. Serve Immediately: Serve the ravioli immediately in bowls.
3. Garnish: Garnish with grated Parmesan cheese and extra fresh basil leaves, if desired.

Conclusion:

This Ravioli with Tomatoes and Asparagus recipe isn’t just another pasta dish; it’s a vibrant celebration of fresh flavors and simple elegance. The sweetness of the ripe tomatoes, the delicate crunch of the asparagus, and the comforting richness of the ravioli all come together in perfect harmony. It’s a quick and easy meal that feels incredibly special, making it a weeknight winner or a delightful dish to impress guests. I truly believe this recipe is a must-try for anyone who appreciates delicious, uncomplicated food.

But why is it a must-try? Beyond the incredible taste, it’s the versatility that really shines. You can easily adapt this recipe to suit your preferences and what you have on hand. Feeling adventurous? Try adding a sprinkle of red pepper flakes for a touch of heat. Want to make it even more decadent? A dollop of creamy ricotta cheese on top adds a luxurious touch. For a lighter version, use whole wheat ravioli or add more vegetables like zucchini or spinach. The possibilities are truly endless!

Serving Suggestions and Variations

Here are a few ideas to get you started:

* Classic Italian: Serve with a simple side salad of mixed greens, drizzled with balsamic vinaigrette. A crusty loaf of bread is perfect for soaking up the delicious sauce.
* Elevated Elegance: Garnish with freshly grated Parmesan cheese and a sprig of basil. A glass of crisp white wine, like Pinot Grigio, complements the flavors beautifully.
* Vegetarian Delight: Ensure your ravioli is vegetarian-friendly. Consider adding roasted bell peppers for extra sweetness and color.
* Protein Boost: Add grilled chicken or shrimp for a more substantial meal. Simply cook the protein separately and toss it with the ravioli and sauce.
* Creamy Dreamy: Stir in a tablespoon or two of heavy cream or mascarpone cheese at the end for an extra creamy sauce.

I’ve personally made this Ravioli with Tomatoes and Asparagus countless times, and it’s always a hit. It’s the kind of dish that makes you feel good from the inside out. The bright colors and fresh aromas are incredibly inviting, and the taste is simply divine. It’s a guaranteed crowd-pleaser, whether you’re cooking for yourself, your family, or a group of friends.

So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this recipe as much as I do. And remember, cooking should be fun and enjoyable. Don’t be afraid to experiment and make it your own.

I’m so excited for you to try this recipe! Once you’ve had a chance to make it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable and helps me to create even better recipes in the future. Happy cooking!

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