Few dishes strike the perfect balance of brightness, freshness, and comforting richness quite like Ravioli with Tomatoes, Asparagus, Garlic, and Herbs. Imagine tender cheese ravioli tossed in a buttery skillet sauce filled with sweet cherry tomatoes, snappy asparagus, and plenty of fragrant garlic, all finished off with a shower of parmesan, basil, parsley, and a spritz of lemon zest. Whether you’re looking for a quick weeknight dinner or a lively vegetarian main to share with friends, this recipe has it all—color, flavor, and pure Italian soul.
Ingredients You’ll Need
The beauty of Ravioli with Tomatoes, Asparagus, Garlic, and Herbs lies in its simplicity—each ingredient is chosen to celebrate flavor and texture without fuss. Let’s break down the key elements and how they bring magic to your plate.
- Refrigerated cheese ravioli (20 ounces): Opt for fresh ravioli from the refrigerated section for pillowy, cheesy goodness that cooks in minutes.
- Olive oil (1 tablespoon): Sets the foundation for sautéing and infuses a fruity depth to the sauce.
- Garlic cloves, minced (3): Fresh garlic is essential here for a punch of savory aroma—don’t skip it!
- Cherry tomatoes, halved (1 pint): Bursting with sweetness, these will soften and create a juicy pan sauce that coats every ravioli.
- Asparagus, trimmed and cut into 1-inch pieces (1 bunch): Adds vibrant color and a pleasant crunch that’s so satisfying.
- Salt (½ teaspoon): Enhances all the bright flavors and seasons the vegetables.
- Black pepper (¼ teaspoon): Your gentle seasoning to balance out the sweetness and richness.
- Red pepper flakes (¼ teaspoon, optional): For a touch of gentle heat—add more or less to suit your crowd.
- Butter (2 tablespoons): Melts into the sauce for a luscious, glossy finish.
- Grated Parmesan cheese (¼ cup): A nutty, salty lift that ties all the flavors together.
- Fresh basil, chopped (2 tablespoons): Brings that signature Italian fragrance—add just before serving for maximum punch.
- Fresh parsley, chopped (1 tablespoon): Lends a grassy brightness and a pretty green fleck.
- Lemon zest (zest of 1 lemon): The final flourish—a pop of citrus that wakes up every bite!
How to Make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Step 1: Cook the Ravioli
Bring a large pot of salted water to a rolling boil, then carefully add your cheese ravioli. Cook according to the package instructions—usually about 4 to 5 minutes—until they float to the top and are perfectly tender. Drain them gently (don’t rinse!) and set aside, ready for their flavor-packed skillet moment.
Step 2: Sauté the Garlic
While your ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic, stirring quickly for about 30 seconds—just until fragrant and golden. This is where your kitchen starts to smell absolutely amazing!
Step 3: Soften the Tomatoes
Add the cherry tomatoes to your garlic-infused oil and let them cook for 3 to 4 minutes. You’ll notice their skins wrinkle and juices seep out, creating the beginnings of a luscious, pan-roasted sauce that’s both sweet and savory.
Step 4: Add Asparagus and Seasonings
Stir in the asparagus pieces, salt, black pepper, and a pinch of red pepper flakes if you love a gentle kick. Cook for another 4 to 5 minutes, tossing occasionally, just until your asparagus is bright green and crisp-tender—not mushy. Everything should smell lively and look vibrant.
Step 5: Toss with Ravioli and Butter
Slide the cooked ravioli into the skillet, add the butter, and gently toss everything together. Let the butter melt into the warm vegetables, coating the ravioli in a dreamy, silky sauce. Be gentle—no one wants a broken ravioli!
Step 6: Finish with Cheese and Herbs
Take the skillet off the heat and scatter the grated Parmesan, fresh basil, and chopped parsley over the top. Zest a lemon right over the pan for a burst of fresh aroma. Give everything one last gentle toss and serve immediately, while the fragrance is at its peak.
How to Serve Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Garnishes
For a finishing flourish, top each bowl with a bit more Parmesan cheese, a sprinkling of fresh basil ribbons, and extra lemon zest if you love zippiness. A grind of black pepper right before serving is the easiest way to really make those flavors pop!
Side Dishes
This vibrant vegetarian pasta is beautiful on its own, but it also plays nicely with a simple green salad tossed in lemony vinaigrette or some crusty bread to soak up the buttery sauce. For a casual spread, set out marinated olives, roasted artichokes, or a chilled antipasto platter alongside your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs.
Creative Ways to Present
If you’re entertaining, spoon the ravioli onto a big platter and let the colors shine—those glossy tomatoes and emerald asparagus will turn heads! For a more elevated touch, serve individual portions in shallow pasta bowls, topped with herb leaves and lemon curls. Drizzle with a tiny bit of good olive oil just before serving for an extra hint of luxury.
Make Ahead and Storage
Storing Leftovers
Leftover Ravioli with Tomatoes, Asparagus, Garlic, and Herbs will keep beautifully in an airtight container in the fridge for up to 3 days. The flavors mingle and deepen a bit, making your next lunch or dinner just as special!
Freezing
While this pasta is best enjoyed fresh because of the tender ravioli and delicate veggies, you can freeze leftovers if needed. Place completely cooled portions in freezer-safe containers or bags and freeze for up to a month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat: Add your leftovers to a skillet with a splash of water and a small pat of butter over low heat. Cover and let everything steam together until warmed through, tossing gently so the ravioli doesn’t break apart. You can also microwave in short bursts, but the skillet gives you that just-cooked texture.
FAQs
Can I make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs gluten-free?
Absolutely! Simply swap in your favorite gluten-free ravioli instead of regular cheese ravioli. The rest of the ingredients are naturally gluten-free and just as delicious.
What other vegetables work well in this dish?
Feel free to get creative—zucchini, baby spinach, or snap peas are lovely alternatives. If you’re making this out of asparagus season, roasted bell peppers or broccoli florets add their own vibrant twist to the base recipe.
Do I have to use cheese ravioli?
Not at all! Spinach, mushroom, or even butternut squash ravioli would be fantastic and add a new layer of flavor. The ravioli is your blank canvas—just keep the filling complementary to the fresh tomatoes and herbs.
Can I add protein to Ravioli with Tomatoes, Asparagus, Garlic, and Herbs?
Definitely. Try tossing in cooked, shredded chicken breast or even chickpeas for a bump of protein. For a pescatarian touch, sauté some shrimp with the garlic before adding tomatoes and asparagus.
How do I prevent my ravioli from falling apart?
Be gentle when draining and tossing the ravioli—use a slotted spoon or spider strainer to transfer them, and avoid overcooking. When combining all the elements in the skillet, use a spatula or big spoon to mix everything with care so your ravioli stays plump and intact.
Final Thoughts
If you love vibrant, fresh Italian flavors that come together fast, you’ll find yourself turning to Ravioli with Tomatoes, Asparagus, Garlic, and Herbs again and again. Give it a try—even on your busiest weeknights—and let the colors and aromas brighten up your table!
Print
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in a delightful dish of cheese ravioli paired with vibrant tomatoes, tender asparagus, aromatic garlic, and fragrant herbs. This recipe is a celebration of flavors and colors, perfect for a quick and satisfying vegetarian meal.
Ingredients
Cheese Ravioli:
- 20 ounces refrigerated cheese ravioli
Sauce:
- 1 tablespoon olive oil
- 3 garlic cloves (minced)
- 1 pint cherry tomatoes (halved)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- zest of 1 lemon
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant. Add cherry tomatoes and cook until softened. Stir in asparagus, salt, pepper, and red pepper flakes. Cook until asparagus is tender.
- Combine: Add cooked ravioli and butter to the skillet. Toss until coated. Remove from heat.
- Finish: Sprinkle with Parmesan, basil, parsley, and lemon zest before serving.
Notes
- You can substitute cheese ravioli with spinach or mushroom ravioli.
- Add a splash of white wine for extra flavor.
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