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
