Short Description
Ravioli with Tomatoes & Asparagus is a vibrant, herb-infused pasta dish that captures the essence of spring. Featuring tender cheese-filled ravioli tossed with crisp asparagus, juicy cherry tomatoes, and a light lemon-garlic broth, this recipe offers a delightful balance of flavors and textures. Ready in just 25 minutes, it’s an ideal choice for both quick weeknight dinners and elegant gatherings.
Why You’ll Love This Recipe
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Quick and Easy: Prepared in under 30 minutes, perfect for busy schedules.
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Fresh and Flavorful: Combines seasonal vegetables with aromatic herbs for a refreshing taste.
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Versatile: Easily adaptable with various vegetables or proteins to suit your preferences.
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Elegant Presentation: Its colorful ingredients make for an appealing dish suitable for guests.
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Light yet Satisfying: Offers a wholesome meal without being overly heavy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1 (20 oz) package refrigerated cheese ravioli
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1 lb asparagus, trimmed and cut into 2-inch pieces
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2 cups cherry tomatoes, halved
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3 cloves garlic, minced
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3 tablespoons olive oil
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1 tablespoon lemon juice
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1/4 cup chicken broth
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1/4 cup fresh basil, chopped
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1/4 cup fresh parsley, chopped
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1/4 cup grated Parmesan cheese, plus more for serving
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Salt and pepper to tastePunchfork+6optimal recipes+6Instagram+6easyrecipeslifewallacegardencenter+1optimal recipes+1
Directions
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Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until al dente. Drain and set aside.NorthEast Nosh Recipes+1easyrecipeslife+1
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Sauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Add the cherry tomatoes and garlic; season with salt and pepper. Cook for an additional 2-3 minutes until the tomatoes begin to soften.wallacegardencenter+3optimal recipes+3Facebook+3
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Prepare the Sauce: Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes, allowing the flavors to meld.optimal recipes+1wallacegardencenter+1
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Combine Ingredients: Add the cooked ravioli to the skillet, gently tossing to combine with the vegetables and sauce. Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.optimal recipes+1wallacegardencenter+1
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Serve: Plate the ravioli and garnish with additional Parmesan cheese if desired. Serve warm.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
Variations
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Protein Addition: Incorporate grilled chicken, shrimp, or tofu for added protein.
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Vegetable Variations: Substitute or add vegetables like spinach, zucchini, or bell peppers.
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Herb Alternatives: Use fresh thyme or oregano in place of basil and parsley for a different flavor profile.
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Vegan Option: Choose plant-based ravioli and omit the Parmesan cheese or use a vegan alternative.
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Gluten-Free: Opt for gluten-free ravioli to accommodate dietary restrictions.
Storage/Reheating
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Storage: Place leftovers in an airtight container and refrigerate for up to 3 days.
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Reheating: Gently reheat in a skillet over medium heat, adding a splash of broth or water to maintain moisture. Alternatively, microwave in short intervals, stirring in between, until heated through.
FAQs
How can I make this dish vegetarian?
Use vegetable broth instead of chicken broth and ensure the ravioli is cheese-filled without any meat ingredients.
Can I use frozen ravioli?
Yes, frozen ravioli can be used. Cook according to the package instructions, adding a few extra minutes if necessary.
What type of tomatoes are best?
Cherry or grape tomatoes are ideal due to their sweetness and size, but you can use any ripe, juicy tomato, chopped into bite-sized pieces.
Is it possible to make this dish ahead of time?
While best served fresh, you can prepare the components ahead and combine them just before serving. Store the cooked ravioli and sautéed vegetables separately in the refrigerator.
Print
Ravioli with Tomatoes & Asparagus
- Total Time: 25 minutes
- Yield: 4-servings
- Diet: Vegetarian
Description
This Ravioli with Tomatoes & Asparagus is a light, elegant pasta dish that brings spring to your table! Juicy tomatoes, tender asparagus, and pillowy cheese ravioli come together in a lemony garlic broth for a fast, fresh weeknight dinner or special occasion meal.
Ingredients
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1 (20 oz) package refrigerated cheese ravioli
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1 lb asparagus, trimmed and cut into 2-inch pieces
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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3 cloves garlic, minced
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1 pint cherry or grape tomatoes, halved
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
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Juice and zest of 1 lemon
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1/4 cup vegetable or chicken broth
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1/4 cup grated Parmesan cheese (plus more for serving)
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2 tablespoons chopped fresh basil or parsley
Instructions
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Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. During the last 2 minutes of cooking, add the asparagus to the pot. Drain and set aside.
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In a large skillet over medium heat, heat olive oil and butter. Add garlic and sauté for 30 seconds until fragrant.
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Stir in cherry tomatoes, salt, pepper, and red pepper flakes if using. Cook for 4–5 minutes until tomatoes soften and begin to burst.
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Add lemon juice, lemon zest, and broth. Simmer for 2 minutes.
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Add cooked ravioli and asparagus to the skillet. Toss gently to coat in the sauce.
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Stir in Parmesan cheese and fresh herbs.
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Serve immediately, garnished with additional Parmesan and herbs if desired.
Notes
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For added protein, toss in cooked shrimp or grilled chicken.
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Use store-bought or homemade ravioli—spinach or mushroom varieties also work great.
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This dish is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
