Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ingredients:

• 1 tablespoon olive oil
• 1 pound asparagus, ends trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 teaspoon dried oregano (or fresh, if preferred)
• Salt and pepper to taste
• 1 package of ravioli (about 9 oz), preferably cheese or vegetable-filled
• 1/4 cup fresh basil or parsley, chopped (optional)
• Parmesan cheese, for garnish (optional)

Instructions:

1. Cook the Ravioli: In a large pot of salted water, cook the ravioli according to package instructions. Drain, reserving about 1/2 cup of the cooking water. Set aside.
2. Prepare the Vegetables: While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 5-7 minutes, or until tender and lightly browned, stirring occasionally.
3. Add Tomatoes and Garlic: Add the cherry tomatoes and garlic to the skillet with the asparagus. Cook for an additional 3-4 minutes, until the tomatoes soften and release their juices.
4. Combine: Add the cooked ravioli to the skillet with the vegetables. Gently toss everything together. If the mixture seems too dry, add a bit of the reserved pasta cooking water to create a light sauce.
5. Season and Serve: Stir in the dried oregano, salt, and pepper to taste. If desired, sprinkle with fresh herbs and Parmesan cheese. Serve warm.