If you love vibrant spring flavors and effortless weeknight dinners, you won’t want to miss this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs. It’s a pasta dish that bursts with color and brightness, combining pillowy ravioli, crisp asparagus, juicy cherry tomatoes, and a medley of fresh herbs. Each bite is a celebration of freshness and comfort, and the entire meal comes together in under half an hour. Whether you’re entertaining friends or simply craving something fresh, this is the kind of recipe you’ll turn to again and again for a truly memorable, veggie-packed Italian dinner.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient shines, adding its own color, flavor, and texture to the dish. Sourcing the freshest produce and quality ravioli will make all the difference, turning this meal into something extra special.
- Cheese or Spinach Ravioli (1 20 oz package): Choose your favorite variety! The soft pasta pillows soak up all the delicious sauce.
- Olive Oil (2 tablespoons): Provides a fruity base for sautéing and brings all the ingredients together.
- Garlic (3 cloves, minced): A burst of aroma and a flavor backbone; fresh garlic is a must.
- Asparagus (1 bunch, trimmed and cut into 2-inch pieces): Adds a gentle crunch and a pop of green.
- Cherry Tomatoes (1 1/2 cups, halved): Sweet, juicy, and colorful, they become delightfully saucy as they cook.
- Salt (1/2 teaspoon): Essential for seasoning and pulling all the flavors together.
- Black Pepper (1/4 teaspoon): Brightens up the veggies with gentle heat.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): For those who love a little kick.
- Fresh Lemon Juice (1 tablespoon): Adds zingy brightness and lifts all the flavors.
- Fresh Basil (2 tablespoons, chopped): Bringing summer’s essence in every bite—don’t skip it!
- Fresh Parsley (1 tablespoon, chopped): Adds an extra layer of vibrant freshness.
- Grated Parmesan Cheese (1/4 cup): The savory, nutty finish every great pasta needs.
How to Make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Step 1: Cook the Ravioli
Start by cooking your ravioli according to the package directions. Since ravioli cook quickly, stay close and test for doneness—they’re ready when they float to the top and are tender but not mushy. Before draining, be sure to save about 1/4 cup of that starchy pasta water; it will help the sauce cling beautifully to the pasta later.
Step 2: Sauté the Garlic
While the ravioli bubbles away, warm olive oil in a large skillet over medium heat. Throw in your minced garlic, stirring for about 30 seconds until fragrant. This quick step is like flipping a switch on the kitchen aromatherapy—don’t let the garlic brown, or it will turn bitter.
Step 3: Add the Asparagus
Next, toss in the asparagus pieces. Sauté them for just 3 to 4 minutes, stirring gently. You’re aiming for vibrant green color and a delicate crisp-tender bite; overcooked asparagus loses its pop and can make the dish taste flat.
Step 4: Introduce Tomatoes and Spices
Now, it’s time for those luscious cherry tomatoes. Along with the tomatoes, add the salt, black pepper, and if you like, a hint of crushed red pepper flakes for warmth. Cook for another 2 to 3 minutes—just until the tomatoes start to soften and release some of their sweet juices, creating a quick pan sauce.
Step 5: Combine with Ravioli
Add your cooked ravioli directly to the skillet. Gently toss everything together with the reserved pasta water; this helps create a light, silky sauce that clings to every bite. Stir in the fresh lemon juice and shower the whole pan with chopped basil and parsley for that classic Ravioli with Tomatoes, Asparagus, Garlic, and Herbs finish.
Step 6: Finish and Serve
Let the pasta heat through for another minute or two, then portion immediately onto plates or into shallow bowls. Sprinkle each serving generously with grated Parmesan cheese to seal the deal with a burst of savory richness. Enjoy the colors, the aromas, and the taste of spring on your table.
How to Serve Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Garnishes
For that final restaurant-quality touch, shower your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs with extra ribbons of basil, a dusting of more Parmesan, or even a light zest of lemon. Try a drizzle of good olive oil or flaky sea salt right before serving for an extra pop of flavor.
Side Dishes
Simple sides let the flavors shine. Think warm, crusty bread to soak up the sauce or a crisp green salad tossed with a tangy vinaigrette. Roasted vegetables or a refreshing fennel and orange salad would also play beautifully alongside your main course.
Creative Ways to Present
Serve this dish family-style in a big, beautiful platter for a festive look, or plate it in shallow pasta bowls with extra herbs and Parmesan on top. For special occasions, add a swirl of balsamic glaze or nestle in some burrata cheese to take this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs to the next level.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container and refrigerate for up to 2 days. The flavors will continue to meld, making your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs nearly as irresistible the next day.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers if needed. Place cooled portions in freezer-safe containers and store for up to a month. Keep in mind that the texture of ravioli and asparagus may soften a little upon thawing, but the flavors will remain delicious.
Reheating
For best results, reheat gently on the stovetop over low heat with a splash of water or broth to keep everything moist. Alternatively, the microwave works in a pinch—cover loosely and heat in short intervals, stirring halfway through. Top with a fresh grating of Parmesan and herbs to revive the brightness.
FAQs
Can I use a different type Main Course
Absolutely! Try mushroom, butternut squash, meat, or even vegan ravioli with this recipe. The beauty of Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is its flexibility, so customize the pasta pillow to your taste or what you find at the store.
Is there a way to make this dish dairy free?
You can easily skip the Parmesan and use a plant-based cheese if you prefer. The medley of herbs, lemon, and veggies means your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs still tastes fresh and satisfying, even without the dairy.
Can I add protein to make it a heartier meal?
Yes! Grilled chicken or sautéed shrimp make wonderful additions. Simply add them to the skillet along with the pasta to heat through. This brings an extra layer of richness and turns Ravioli with Tomatoes, Asparagus, Garlic, and Herbs into an even more filling main dish.
What are the best herbs to use?
Basil and parsley are classics, but don’t be shy about experimenting. Mint, chives, or even a bit of tarragon can add interesting twists to your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs—just avoid anything too woody, like rosemary, which can overpower the delicate spring flavors.
Can I prepare the veggies ahead of time?
Certainly! You can trim the asparagus and halve the tomatoes a day in advance; just store them in airtight containers in the fridge. This makes assembling Ravioli with Tomatoes, Asparagus, Garlic, and Herbs super speedy on busy nights.
Final Thoughts
There’s truly nothing better than a meal that’s both vibrant and comforting, and Ravioli with Tomatoes, Asparagus, Garlic, and Herbs delivers every time. With its fresh flavors, speedy cooking, and versatility, it’s the weeknight dinner you’ll crave all season long. Gather your ingredients, invite a few friends, and give this lively, garden-inspired pasta a spot on your table soon!
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
A delightful and flavorful dish combining cheese or spinach ravioli with the freshness of tomatoes, asparagus, garlic, and herbs, all brought together in a light olive oil and lemon sauce. This recipe is perfect for a quick and satisfying vegetarian meal.
Ingredients
Ravioli:
- 1 (20 oz) package cheese or spinach ravioli
Vegetable Mix:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 1/2 cups cherry tomatoes (halved)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
Additional:
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Ravioli: Prepare the ravioli according to package instructions. Drain and set aside, saving 1/4 cup of pasta water.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant. Add asparagus and cook until tender. Stir in cherry tomatoes, salt, pepper, and red pepper flakes; cook until tomatoes soften.
- Combine Ingredients: Add the cooked ravioli to the skillet. Toss gently to mix. Stir in reserved pasta water, lemon juice, and fresh herbs. Heat through.
- Serve: Plate and top with grated Parmesan cheese. Enjoy!
Notes
- Variety Tip: Use different ravioli types like mushroom or butternut squash. Add protein with cooked chicken or shrimp. For a dairy-free option, omit cheese or use a vegan alternative.
