There’s something magical about a plate of ravioli that transforms an ordinary weeknight into a special dinner. This Ravioli with Tomatoes and Asparagus recipe brings together the comfort of pillowy pasta pockets with the brightness of fresh vegetables for a meal that feels both indulgent and wholesome.
Ready in just 45 minutes, this colorful dish balances creamy cheese-filled ravioli with the sweet acidity of cherry tomatoes and the tender-crisp bite of seasonal asparagus. It’s the perfect recipe for when you want something that feels a little fancy without hours in the kitchen.
Why You’ll Love This
- Quick and satisfying – ready in just 45 minutes from start to finish
- Perfect balance of flavors – creamy ravioli, sweet tomatoes, and earthy asparagus
- One-pan preparation means minimal cleanup
- Easily customizable with whatever ravioli filling you prefer
- Elegant enough for guests but simple enough for weeknights
Ingredients
- 1 package (20 ounces) refrigerated cheese ravioli
- 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
- 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
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the cheese ravioli according to the package instructions, usually 4-7 minutes or until they float to the top and are tender. Be careful not to overcook as they may burst. Drain the ravioli well, but don’t rinse – that starchy coating helps the sauce cling better.
- While the pasta water is coming to a boil, heat the olive oil in a large skillet over medium-high heat. Add the trimmed and cut asparagus pieces to the hot oil. Cook for 4-5 minutes, stirring occasionally, until the asparagus becomes bright green and tender-crisp. You want them to still have a bit of snap when you bite into them.
- Once the asparagus is tender-crisp, add the halved cherry tomatoes and minced garlic to the skillet. Season everything with salt and freshly ground black pepper to taste. Cook for another 2-3 minutes, stirring gently, until the tomatoes begin to soften and release some of their juices, and the garlic becomes fragrant but not browned.
- Pour the chicken broth (or vegetable broth for a vegetarian version) and fresh lemon juice into the skillet with the vegetables. Bring the liquid to a gentle simmer and let it cook for about 2 minutes. This creates a light, flavorful sauce that will tie all the ingredients together.
- Add the drained ravioli to the skillet with the vegetables and sauce. Using a large spoon or spatula, gently fold everything together, being careful not to break the pasta. Make sure the ravioli gets coated with the light broth and is evenly distributed with the vegetables.
- Sprinkle the chopped fresh basil, parsley, and grated Parmesan cheese over the ravioli mixture. Gently stir to incorporate these final ingredients, allowing the residual heat to wilt the herbs slightly and melt the cheese. Cook for just another 1-2 minutes until everything is heated through and the flavors have melded together.
- Transfer the finished dish to a large serving bowl or individual pasta bowls. Serve hot, with additional freshly grated Parmesan cheese available at the table for everyone to add to their taste. A little extra black pepper on top also adds a nice finishing touch.
Tips & Variations
- Substitute spinach or broccoli for asparagus when it’s not in season
- Try different ravioli fillings – mushroom, spinach, or butternut squash all work beautifully
- Make it creamy by adding 1/4 cup of heavy cream when you add the pasta water
- For protein, add grilled chicken, shrimp, or crispy pancetta
- Use lemon zest and a squeeze of fresh lemon juice to brighten the flavors
- For a time-saving shortcut, use pre-cut asparagus and grape tomatoes (no need to halve)
Serving Suggestions
This ravioli dish is hearty enough to serve as a main course with just a simple side salad dressed in lemon vinaigrette. For a more substantial meal, pair it with garlic bread or a crusty baguette to soak up the delicious sauce.
A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh flavors perfectly. For a non-alcoholic option, sparkling water with a squeeze of lemon makes a refreshing accompaniment.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of water or broth to revive the sauce.
- The asparagus should be tender-crisp – be careful not to overcook it.
- For the best flavor, use the freshest ingredients you can find, especially the tomatoes and basil.
FAQs
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the vegetables ahead of time and cook the ravioli just before serving.
What’s the best type of ravioli to use?
Traditional cheese ravioli works wonderfully, but feel free to experiment with your favorite fillings. Fresh ravioli will have the best texture, but frozen works well too.
Can I make this dish vegetarian?
This dish is already vegetarian if you use cheese ravioli. Just make sure your Parmesan is made with vegetable rennet if serving strict vegetarians.
How do I know when the asparagus is cooked properly?
Perfectly cooked asparagus should be bright green and tender when pierced with a fork, but still have a slight crispness to it. Thin asparagus will cook in 3-4 minutes, while thicker stalks may need 5-6 minutes.
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