If you are craving a vibrant and comforting pasta dish that sings with fresh flavors, this Ravioli with Tomatoes and Asparagus Recipe is about to become your new favorite weeknight go-to. Imagine pillowy cheese ravioli bathed in a light, lemon-infused sauce studded with crisp-tender asparagus and juicy cherry tomatoes, all brightened with fragrant basil and parsley. It’s a dish that’s both elegant and incredibly simple to prepare, making it perfect for a quick family dinner or an impressive meal for guests who appreciate freshness in every bite.
Ingredients You’ll Need
For a dish as fresh and flavorful as this Ravioli with Tomatoes and Asparagus Recipe, the ingredients are delightfully straightforward yet essential. Each component plays a special role in building layers of taste, texture, and color that make this dish truly memorable.
- Cheese Ravioli (20 ounces): The star of the dish, these provide a creamy, tender base that pairs beautifully with the vegetables.
- Asparagus (1 pound): Trimmed and cut into pieces, asparagus adds a satisfying crunch and subtle earthiness.
- Cherry Tomatoes (2 cups, halved): Their juicy sweetness perfectly complements the savory cheese filling and adds vibrant color.
- Garlic (3 cloves, minced): Infuses the dish with an aromatic depth without overpowering the fresh ingredients.
- Fresh Basil (1/4 cup, chopped): Adds sweet, herbaceous notes that lift the overall flavor.
- Fresh Parsley (1/4 cup, chopped): Brings a clean, bright finish that balances the richness.
- Olive Oil (1 tablespoon): Used for sautéing, it lends a silky texture and enhances the flavors.
- Chicken Broth (1/4 cup): Or vegetable broth for a vegetarian twist; creates a light sauce that ties everything together.
- Fresh Lemon Juice (1 tablespoon): Adds a fresh, zesty kick that brightens the whole dish.
- Salt and Freshly Ground Black Pepper: Essential seasonings to taste, bringing out the natural flavors.
- Parmesan Cheese (1/4 cup, freshly grated, plus extra for serving): Adds a savory, nutty finish that rounds out the dish beautifully.
How to Make Ravioli with Tomatoes and Asparagus Recipe
Step 1: Cook the Ravioli
Start by boiling a large pot of salted water to bring out the ravioli’s subtle flavors while seasoning it from within. Gently drop in your refrigerated cheese ravioli and cook until tender — this usually takes just a few minutes. Once done, drain thoroughly but avoid rinsing, so the pasta retains its delicate starch that will help the sauce cling beautifully.
Step 2: Sauté Vegetables
While the ravioli cooks, heat olive oil in a skillet over medium heat. Toss in the asparagus pieces and sauté until they turn crisp-tender, maintaining a little bite for texture contrast. Add the halved cherry tomatoes and minced garlic next. Cook everything together until the tomatoes start to soften, releasing their natural juices that will mingle with the other ingredients, creating a luscious base for your sauce.
Step 3: Make the Sauce
Pour in the chicken broth and fresh lemon juice, letting the mixture simmer for a minute or two. This thin sauce will soak into the ravioli perfectly, adding moisture without overwhelm. The lemon juice is the secret hero here — brightening flavors with just the right amount of acidity and freshness.
Step 4: Combine
Carefully add the cooked ravioli into the skillet with your sautéed veggies and sauce. Gently toss everything together, making sure each ravioli is lightly coated. This tender mixture should look inviting, full of vibrant color and silky sauce that promises comfort in every bite.
Step 5: Finish and Serve
Sprinkle the chopped basil, parsley, and grated Parmesan over the skillet’s contents. Allow it to warm through for a minute or two, melting the cheese slightly and allowing the herbs to release their fragrant oils. Once ready, serve the ravioli hot, garnished with extra Parmesan and freshly cracked black pepper for that final flourish of flavor and visual appeal.
How to Serve Ravioli with Tomatoes and Asparagus Recipe
Garnishes
Fresh herbs like basil and parsley are fantastic garnishes for this dish, adding pops of green that make the colors come alive on the plate. A little extra grated Parmesan cheese always delights cheese lovers and enhances the rustic charm of the ravioli. For those who enjoy a touch of heat, a light dusting of red pepper flakes can add a fun kick without taking away from the dish’s fresh character.
Side Dishes
This Ravioli with Tomatoes and Asparagus Recipe pairs beautifully with a crisp green salad dressed in lemon vinaigrette, which echoes the citrus brightness in the main dish. Light garlic bread or a warm baguette is perfect for mopping up any extra sauce. If you want something a little heartier, roasted mushrooms or grilled chicken can turn this meal into a fuller feast without overwhelming the delicate flavors.
Creative Ways to Present
For a dinner party, consider serving this ravioli in shallow white bowls that showcase the colorful vegetables and rich sauce. Drizzle a bit of extra virgin olive oil or a balsamic reduction around the edges for an elegant touch. You could also add edible flowers or a lemon zest garnish to impress guests visually and create a memorable dining experience that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Ravioli with Tomatoes and Asparagus Recipe, store them in an airtight container in the refrigerator. The flavor of the veggies will intensify overnight, making the dish taste even better the next day. Consume within 2 to 3 days for the freshest experience.
Freezing
This recipe freezes well if you want to meal prep. Place cooled ravioli and vegetable mixture in a freezer-safe container and freeze for up to 2 months. When thawed, the texture might soften a bit, so frozen ravioli works best cooked freshly, but this vegetable and sauce combo can still be reheated with great flavor.
Reheating
To reheat, gently warm the ravioli and vegetables in a skillet over low heat with a splash of broth or water to restore moisture. Microwaving works too, just cover loosely and heat in short intervals to avoid overcooking the pasta. Always add a sprinkle of fresh herbs and Parmesan afterward to refresh the flavor.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Frozen ravioli works just as well, though it might take a minute or two longer to cook. Just be sure not to overcrowd the pot so they cook evenly and don’t stick together.
What can I substitute for asparagus if it’s out of season?
Green beans, snap peas, or even tender broccoli florets make excellent substitutes. They provide a similar crunch and fresh taste that complements the ravioli beautifully.
Is there a vegan version of this Ravioli with Tomatoes and Asparagus Recipe?
Yes! Use vegan cheese ravioli and vegetable broth, then sprinkle with nutritional yeast instead of Parmesan to keep that cheesy flavor without dairy.
Can I prepare the sauce in advance?
You can prepare the sautéed vegetables and sauce ahead of time and store them separately from the cooked ravioli. Combine and warm everything just before serving to maintain the best texture.
How do I prevent the ravioli from sticking after cooking?
Drain the ravioli carefully without rinsing, and toss gently with a small amount of olive oil if you’re not mixing it with sauce immediately. This keeps them from clumping and maintains their tender texture.
Final Thoughts
This Ravioli with Tomatoes and Asparagus Recipe is a wonderful celebration of spring’s freshest flavors wrapped in comforting pasta. It’s simple enough for a weeknight but elegant enough to impress anyone you’re sharing it with. Give it a try and enjoy how effortlessly the bright, vibrant ingredients come together for a meal that feels both nourishing and special. You won’t regret inviting this recipe into your kitchen rotation!
Print
Ravioli with Tomatoes and Asparagus 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
This delicious and vibrant Ravioli with Tomatoes and Asparagus recipe combines tender cheese ravioli with crisp asparagus and juicy cherry tomatoes in a light, flavorful garlic and herb sauce. Ready in just 25 minutes, it’s a perfect weeknight meal that balances fresh vegetables with savory Parmesan for a comforting Italian-inspired dish.
Ingredients
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Vegetables and Herbs
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
Liquids and Seasonings
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Cheese
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook until tender according to package instructions, usually about 4-6 minutes. Drain the ravioli well but do not rinse to preserve the starch that helps the sauce cling.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for about 4-5 minutes until they are crisp-tender. Then add the halved cherry tomatoes, minced garlic, salt, and freshly ground black pepper. Cook, stirring occasionally, until the tomatoes soften, about 3-4 minutes.
- Make the Sauce: Pour in the chicken broth and fresh lemon juice into the skillet with the vegetables. Let the mixture simmer gently for 1-2 minutes to let the flavors meld.
- Combine: Add the cooked ravioli to the skillet with the sautéed vegetables and sauce. Gently toss everything together, ensuring the ravioli are coated well without breaking them.
- Finish: Sprinkle the chopped fresh basil, parsley, and grated Parmesan cheese over the ravioli and vegetables. Cook for another 1-2 minutes until everything is heated through and the cheese starts to melt.
- Serve: Transfer the ravioli with asparagus and tomatoes to a serving bowl. Garnish with extra Parmesan cheese and additional black pepper if desired. Serve immediately for best taste.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Be careful not to overcook the ravioli to avoid breaking them during tossing.
- Fresh herbs add a bright flavor, but dried herbs can be used in a pinch—use about half the amount.
- Try adding a pinch of red pepper flakes for a subtle kick.
- Use freshly grated Parmesan for best flavor and melting quality.
- Leftovers can be stored in an airtight container and reheated gently on the stovetop.
