Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a light yet flavorful pasta dish that I love making when I want something fresh, colorful, and quick. The combination of tender ravioli, juicy tomatoes, crisp asparagus, and fragrant herbs creates a perfect balance of richness and brightness. It’s elegant enough for a dinner party but easy enough for a weeknight meal.

Why You’ll Love This Recipe

I love this recipe because it’s fast, fresh, and full of seasonal flavor. The butter and olive oil create a silky sauce that coats the ravioli beautifully, while the garlic and herbs bring everything together with amazing aroma and taste. It’s a satisfying meal that feels indulgent without being heavy, and I can have it ready in under 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 (20 oz) package fresh cheese ravioli (or your favorite variety)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 pint cherry or grape tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
Salt and black pepper, to taste
¼ teaspoon red pepper flakes (optional, for a little heat)
½ cup grated Parmesan cheese
¼ cup chopped fresh basil or parsley (or both)
Juice of ½ lemon (optional, for brightness)

Directions

1. I start by bringing a large pot of salted water to a boil and cooking the ravioli according to the package directions until tender. I reserve about ½ cup of the pasta water, then drain the ravioli and set it aside.
2. While the ravioli cooks, I heat the olive oil and butter in a large skillet over medium heat.
3. I add the minced garlic and cook for about 30 seconds until fragrant, making sure it doesn’t burn.
4. I add the halved tomatoes and asparagus pieces, seasoning with salt, black pepper, and red pepper flakes (if using). I sauté for 4–6 minutes until the asparagus is tender-crisp and the tomatoes start to soften.
5. I gently add the cooked ravioli to the skillet, tossing everything together. If the mixture seems dry, I add a splash of the reserved pasta water to create a light sauce.
6. I sprinkle in the Parmesan cheese and toss again until the ravioli is coated and everything is well combined.
7. I remove the skillet from heat and stir in the fresh herbs and lemon juice for a bright finish.
8. I serve immediately, with extra Parmesan on top if desired.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes of prep time and 15 minutes of cooking time, making it a 25-minute meal from start to finish.

Variations

I sometimes use spinach or mushroom ravioli for extra depth of flavor. When I want a heartier meal, I add cooked chicken, shrimp, or Italian sausage. For a creamier version, I stir in a splash of heavy cream or a dollop of ricotta cheese. I’ve also tried swapping asparagus for green beans or zucchini when they’re in season.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over low heat with a splash of water or olive oil to keep the pasta from drying out. I avoid microwaving for too long so the ravioli doesn’t become mushy.

FAQs

Can I use frozen ravioli instead of fresh?

Yes, I can use frozen ravioli—just cook it a few minutes longer according to the package instructions.

Can I make this dish vegan?

Yes, I use vegan ravioli, dairy-free butter, and vegan Parmesan to make it completely plant-based.

How do I keep the ravioli from sticking together?

I toss the cooked ravioli lightly with olive oil after draining to prevent sticking.

Can I use other vegetables?

Absolutely! Zucchini, spinach, bell peppers, or mushrooms all work beautifully in this dish.

What type of ravioli works best?

I like cheese ravioli for its mild flavor, but spinach and ricotta or mushroom ravioli are also great options.

Can I make this ahead of time?

I prepare the sauce and vegetables ahead, then cook the ravioli fresh and toss everything together right before serving.

How can I make it more filling?

I add grilled chicken, shrimp, or chickpeas for extra protein.

Can I make it spicy?

Yes, I increase the red pepper flakes or add a pinch of cayenne for more heat.

What herbs work best?

I love a mix of basil and parsley, but thyme or chives also complement the flavors nicely.

Can I serve it cold as a pasta salad?

Yes, it tastes great chilled—just toss it with a drizzle of olive oil and a bit of extra lemon juice before serving.

Conclusion

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is one of my favorite quick and flavorful meals. I love how the freshness of the vegetables and herbs brightens up the rich ravioli, creating a dish that feels both light and satisfying. It’s the perfect recipe for when I want something beautiful, delicious, and simple to make any night of the week.

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