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
Scale
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.
