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, pillowy ravioli, each bite bursting with a creamy, savory filling, perfectly complemented by the bright acidity of ripe tomatoes and 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, making it a blank canvas for culinary creativity. Adding tomatoes and asparagus elevates this classic dish to new heights.
People adore this particular ravioli with tomatoes and asparagus recipe for its harmonious blend of flavors and textures. The sweetness of the tomatoes balances the richness of the ravioli, while the asparagus adds a delightful spring freshness. It’s a dish that feels both comforting and sophisticated, perfect for a weeknight dinner or a special occasion. Plus, it’s surprisingly easy to make, allowing you to impress your guests without spending hours in the kitchen. 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 cold water, if needed
- For the Ravioli Filling:
- 250g (about 9 ounces) 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 1.1 pounds) ripe tomatoes, peeled, seeded, and chopped (or use canned diced tomatoes)
- 250g (about 9 ounces) 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
- 1/4 cup grated Parmesan cheese, for serving
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Making the Ravioli Dough
- Combine Dry Ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
- Add Wet Ingredients: Crack the eggs into the well. Add the olive oil.
- Incorporate the 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.
- Knead the Dough: Once the dough comes together, start kneading it. If the dough is too dry, add cold water, one tablespoon at a time, until it becomes smooth and pliable. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. This is crucial for a good ravioli texture!
- 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
- Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, and nutmeg.
- Season: Season the filling with salt and freshly ground black pepper to taste. Be generous with the pepper!
- Mix Well: Mix all the ingredients together until well combined and smooth. Set aside.
Rolling and Filling the Ravioli
- Divide the Dough: Divide the rested dough in half. Keep one half wrapped in plastic wrap while you work with the other.
- Roll Out the Dough: Using a pasta machine, start rolling out the dough at the widest setting. Fold the dough in half and roll it through again. Repeat this process several times, gradually decreasing the thickness setting until you reach the desired thickness (usually setting 6 or 7 on most pasta machines). The dough should be thin enough to see your hand through it, but not so thin that it tears easily. If you don’t have a pasta machine, you can roll the dough out by hand with a rolling pin on a lightly floured surface.
- Lay Out the Dough: Lay the rolled-out dough on a lightly floured surface.
- Add the Filling: Place small mounds of the ricotta filling (about 1 teaspoon each) evenly spaced apart on the dough, leaving about 1 inch of space between each mound.
- Cover with Second Sheet: Roll out the second half of the dough in the same manner as the first. Carefully lay it over the first sheet of dough with the filling.
- Seal the Ravioli: Gently press down around each mound of filling to remove any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli. Make sure the edges are well sealed to prevent the filling from leaking out during cooking. You can use a fork to crimp the edges for extra security and a decorative touch.
- Dust and Arrange: Place the finished ravioli on a lightly floured baking sheet to prevent them from sticking.
- Repeat: Repeat the process with the remaining dough and filling.
Making the Tomato Asparagus Sauce
- Sauté Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add Tomatoes: Add the chopped tomatoes (or canned diced tomatoes) to the skillet. Season with salt, freshly ground black pepper, and red pepper flakes (if using).
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and let it simmer for about 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally.
- Add Asparagus: Add the asparagus pieces to the sauce and cook for another 5-7 minutes, or until the asparagus is tender-crisp.
- Add Wine (Optional): If using white wine, add it to the sauce after the tomatoes and let it simmer for a few minutes to cook off the alcohol. This adds a nice depth of flavor.
- Stir in Basil: Stir in the chopped fresh basil leaves just before serving.
Cooking the Ravioli and Assembling the Dish
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook the Ravioli: Gently add the ravioli to the boiling water. Cook for about 3-5 minutes, or until they float to the surface and are cooked through. Fresh pasta cooks very quickly!
- Drain the Ravioli: Carefully remove the ravioli from the pot with a slotted spoon and drain them well.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the tomato asparagus sauce. Gently toss to coat the ravioli with the sauce.
- Serve: Serve the ravioli immediately, garnished with grated Parmesan cheese. A sprinkle of extra fresh basil is also a nice touch.
Tips and Variations:
- Make Ahead: The ravioli dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. The filling can also be made a day in advance and stored in the refrigerator.
- Freezing Ravioli: You can freeze the uncooked ravioli for longer storage. Place the ravioli on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer bag or container. Cook the frozen ravioli directly from frozen, adding a few extra minutes to the cooking time.
- Filling Variations: Feel free to experiment with different fillings. You could use spinach and ricotta, mushroom and ricotta, or even a meat-based filling.
- Sauce Variations: You can also vary the sauce. Try adding different vegetables, such as zucchini or bell peppers. Or, use a different type of tomato sauce, such as marinara or arrabiata.
- Herbs: Experiment with different herbs in the sauce. Oregano, thyme, or parsley would all be delicious additions.
- Cheese: Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Spice: Add more red pepper flakes for a spicier sauce.
- Vegetarian Option: This recipe is already vegetarian, but you can ensure it remains so by using vegetarian Parmesan cheese.
- Vegan Option: To make this recipe vegan, you would need to substitute the eggs in the dough and filling, as well as the cheese. There are vegan pasta dough recipes available online, and you could use a vegan ricotta cheese substitute and nutritional yeast in the filling.
Enjoy your homemade ravioli!
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 that deserves a spot in your regular rotation. The combination of tender ravioli, juicy burst cherry tomatoes, and crisp-tender asparagus, all bathed in a light and flavorful sauce, is truly irresistible. It’s quick enough for a weeknight meal but impressive enough to serve to guests. Trust me, once you try it, you’ll understand why I’m so enthusiastic!
But what makes this recipe a must-try? It’s the perfect balance of textures and tastes. The creamy filling of the ravioli contrasts beautifully with the slight acidity of the tomatoes and the subtle bitterness of the asparagus. The garlic and herbs add depth and complexity without overpowering the other ingredients. And the best part? It’s incredibly versatile!
Looking for serving suggestions? I love to serve this dish with a simple side salad of mixed greens and a light vinaigrette. A sprinkle of freshly grated Parmesan cheese or Pecorino Romano adds a salty, savory finish. For a heartier meal, you could add grilled chicken or shrimp.
And speaking of variations, the possibilities are endless! Feel free to experiment with different types of ravioli. Cheese ravioli is a classic choice, but spinach and ricotta or mushroom ravioli would also be delicious. You could also swap out the asparagus for other vegetables, such as zucchini, bell peppers, or even artichoke hearts. If you’re feeling adventurous, try adding a pinch of red pepper flakes for a little heat.
Another variation I enjoy is adding a splash of white wine to the sauce while it simmers. This adds a lovely depth of flavor and complexity. Just be sure to let the alcohol cook off completely before adding the ravioli. You can also use different types of tomatoes. While I love the sweetness of cherry tomatoes, you could also use diced Roma tomatoes or even canned crushed tomatoes. If you use canned tomatoes, be sure to drain them well before adding them to the sauce.
Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking, after all. It’s all about experimenting and finding what you love.
So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This Ravioli with Tomatoes and Asparagus is a guaranteed crowd-pleaser.
I’m so confident that you’ll love this recipe that I encourage you to try it out this week. And when you do, please share your experience with me! I’d love to hear what you think and see your creations. You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to hear from my readers and see how they’re enjoying my recipes.
Happy cooking, and I can’t wait to hear about your delicious Ravioli with Tomatoes and Asparagus! Let me know if you have any questions, and most importantly, have fun in the kitchen!
Ravioli with Tomatoes Asparagus: A Delicious and Easy Recipe
Delicate homemade ricotta ravioli served in a vibrant tomato asparagus sauce. A delicious and satisfying Italian classic!
Ingredients
- 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 cold water, if needed
- 250g (about 9 ounces) 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
- 500g (about 1.1 pounds) ripe tomatoes, peeled, seeded, and chopped (or use canned diced tomatoes)
- 250g (about 9 ounces) 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
- 1/4 cup grated Parmesan cheese, for serving
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Combine Dry Ingredients: On a clean work surface, mound the flour. Make a well in the center. Add the salt to the flour.
- Add Wet Ingredients: Crack the eggs into the well. Add the olive oil.
- Incorporate the 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.
- Knead the Dough: Once the dough comes together, start kneading it. If the dough is too dry, add cold water, one tablespoon at a time, until it becomes smooth and pliable. Knead for about 8-10 minutes until the dough is smooth, elastic, and no longer sticky. This is crucial for a good ravioli texture!
- 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.
- Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg yolk, and nutmeg.
- Season: Season the filling with salt and freshly ground black pepper to taste. Be generous with the pepper!
- Mix Well: Mix all the ingredients together until well combined and smooth. Set aside.
- Divide the Dough: Divide the rested dough in half. Keep one half wrapped in plastic wrap while you work with the other.
- Roll Out the Dough: Using a pasta machine, start rolling out the dough at the widest setting. Fold the dough in half and roll it through again. Repeat this process several times, gradually decreasing the thickness setting until you reach the desired thickness (usually setting 6 or 7 on most pasta machines). The dough should be thin enough to see your hand through it, but not so thin that it tears easily. If you don’t have a pasta machine, you can roll the dough out by hand with a rolling pin on a lightly floured surface.
- Lay Out the Dough: Lay the rolled-out dough on a lightly floured surface.
- Add the Filling: Place small mounds of the ricotta filling (about 1 teaspoon each) evenly spaced apart on the dough, leaving about 1 inch of space between each mound.
- Cover with Second Sheet: Roll out the second half of the dough in the same manner as the first. Carefully lay it over the first sheet of dough with the filling.
- Seal the Ravioli: Gently press down around each mound of filling to remove any air pockets. Use a ravioli cutter or a knife to cut out individual ravioli. Make sure the edges are well sealed to prevent the filling from leaking out during cooking. You can use a fork to crimp the edges for extra security and a decorative touch.
- Dust and Arrange: Place the finished ravioli on a lightly floured baking sheet to prevent them from sticking.
- Repeat: Repeat the process with the remaining dough and filling.
- Sauté Garlic: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Add Tomatoes: Add the chopped tomatoes (or canned diced tomatoes) to the skillet. Season with salt, freshly ground black pepper, and red pepper flakes (if using).
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat and let it simmer for about 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally.
- Add Asparagus: Add the asparagus pieces to the sauce and cook for another 5-7 minutes, or until the asparagus is tender-crisp.
- Add Wine (Optional): If using white wine, add it to the sauce after the tomatoes and let it simmer for a few minutes to cook off the alcohol. This adds a nice depth of flavor.
- Stir in Basil: Stir in the chopped fresh basil leaves just before serving.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook the Ravioli: Gently add the ravioli to the boiling water. Cook for about 3-5 minutes, or until they float to the surface and are cooked through. Fresh pasta cooks very quickly!
- Drain the Ravioli: Carefully remove the ravioli from the pot with a slotted spoon and drain them well.
- Combine Ravioli and Sauce: Add the cooked ravioli to the skillet with the tomato asparagus sauce. Gently toss to coat the ravioli with the sauce.
- Serve: Serve the ravioli immediately, garnished with grated Parmesan cheese. A sprinkle of extra fresh basil is also a nice touch.
Notes
- Make Ahead: The ravioli dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. The filling can also be made a day in advance and stored in the refrigerator.
- Freezing Ravioli: You can freeze the uncooked ravioli for longer storage. Place the ravioli on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer bag or container. Cook the frozen ravioli directly from frozen, adding a few extra minutes to the cooking time.
- Filling Variations: Feel free to experiment with different fillings. You could use spinach and ricotta, mushroom and ricotta, or even a meat-based filling.
- Sauce Variations: You can also vary the sauce. Try adding different vegetables, such as zucchini or bell peppers. Or, use a different type of tomato sauce, such as marinara or arrabiata.
- Herbs: Experiment with different herbs in the sauce. Oregano, thyme, or parsley would all be delicious additions.
- Cheese: Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Spice: Add more red pepper flakes for a spicier sauce.
- Vegetarian Option: This recipe is already vegetarian, but you can ensure it remains so by using vegetarian Parmesan cheese.
- Vegan Option: To make this recipe vegan, you would need to substitute the eggs in the dough and filling, as well as the cheese. There are vegan pasta dough recipes available online, and you could use a vegan ricotta cheese substitute and nutritional yeast in the filling.
