Sometimes you need a dinner that feels fresh and comforting without keeping you in the kitchen all night. That’s exactly what this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs delivers. It’s light, full of seasonal flavor, and so easy to make that it practically cooks itself.
Tender cheese ravioli gets tossed in a lemony garlic sauce with sautéed asparagus and juicy cherry tomatoes, then finished with fresh herbs and a sprinkle of Parmesan. It’s the kind of pasta dish that works for a casual weeknight dinner but still feels fancy enough for guests. And did I mention it comes together in just 25 minutes?
Why This Ravioli Dish Is on Repeat in My Kitchen
This recipe checks all the boxes: it’s quick, wholesome, and packed with flavor. Here’s why it works so well:
- Store-bought ravioli saves time: Using fresh, refrigerated ravioli means dinner is on the table fast—but still feels homemade.
- Simple, seasonal vegetables: Asparagus and cherry tomatoes bring color, texture, and brightness.
- Light and flavorful sauce: Garlic, lemon juice, and a splash of broth create a silky, flavorful base without any heavy cream.
- Fresh herbs take it up a notch: Basil and parsley add a vibrant finish that brings the whole dish to life.
If you’re looking for something fresh and filling without the fuss, this one’s for you.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 pound asparagus, ends trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 1/4 cup chicken broth (or veggie broth for a vegetarian version)
- 1 tablespoon lemon juice (fresh-squeezed is best)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1 package (20 ounces) refrigerated cheese ravioli
How I Make Ravioli with Tomatoes and Asparagus (Step-by-Step)
1. Cook the Ravioli
I start by boiling the ravioli according to the package instructions, usually around 4–5 minutes. Once they’re tender, I drain them and set them aside. If I’m prepping ahead, I toss them with a little olive oil so they don’t stick together.
2. Sauté the Asparagus
In a large skillet, I heat the olive oil over medium-high heat. I add the asparagus and cook for about 4–5 minutes, until it’s bright green and tender-crisp. I like a little bite left—it adds texture to the final dish.
3. Add Tomatoes and Garlic
Next, I toss in the halved cherry tomatoes and minced garlic. I season everything with salt and pepper and cook for another 2–3 minutes, just until the tomatoes start to soften and the garlic becomes fragrant.
4. Simmer the Sauce
I pour in the chicken broth and a tablespoon of fresh lemon juice. That little splash of lemon adds the perfect amount of brightness. I let the mixture simmer for about 2 minutes so the flavors meld and the broth reduces slightly.
5. Combine with Ravioli
Now I gently fold the cooked ravioli into the skillet. I toss everything carefully so the pasta doesn’t break. The ravioli soaks up all that garlicky, lemony broth—it’s so good.
6. Finish with Herbs and Cheese
I stir in the chopped basil and parsley, then sprinkle in the Parmesan. Just a minute or two more on the heat helps everything come together into a light, flavorful pasta dish.
How I Serve It
This ravioli dish is perfect on its own, but here are a few extras I like to serve with it:
- Crusty bread for soaking up any leftover sauce
- A green salad with a lemon vinaigrette for contrast
- A chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio
It’s elegant enough to serve guests but easy enough for a quick solo dinner.
Tips From My Kitchen
- Use seasonal vegetables: Swap asparagus for zucchini or green beans depending on what’s fresh.
- Try different ravioli: Spinach and ricotta or mushroom ravioli would also pair beautifully with this sauce.
- Add protein: For something heartier, toss in grilled chicken, sautéed shrimp, or chickpeas.
- Finish with lemon zest: A little zest over the top adds a burst of citrus without adding more liquid.
FAQs From My Kitchen
Q: Can I use frozen ravioli?
A: Yes! Just boil according to the package instructions. Be sure to drain well and handle gently when mixing.
Q: Can I make this ahead of time?
A: This dish is best fresh, but you can prep the veggies and herbs in advance to save time. Reheat gently to avoid overcooking the ravioli.
Q: What if I want a creamier sauce?
A: Add a splash of cream or a spoonful of mascarpone at the end to give the sauce a richer texture.
Q: Can I make it vegetarian?
A: Absolutely—just use vegetable broth instead of chicken broth and make sure your ravioli doesn’t contain meat.
Why This Ravioli Dish Belongs in Your Weekly Lineup
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is everything I want in a quick weeknight dinner: easy, fresh, and full of flavor. It’s light enough for spring and summer, but satisfying enough for any time of year. Whether you’re cooking for your family or just treating yourself to a bowl of something delicious, this pasta delivers in every way.
So next time you’re staring at a pack of ravioli and wondering what to do with it—this is the answer. It’s bright, beautiful, and ridiculously easy.
Ravioli with Tomatoes, Asparagus, and Garlic Herb Sauce
Ingredients
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tablespoon lemon juice (fresh-squeezed is best)
- 4 cups chopped fresh basil
- 4 cups chopped fresh parsley
- 4 cups grated Parmesan cheese (plus more for serving)
- 1 pound fresh or frozen ravioli (cheese or vegetable-filled)
- Salt and pepper to taste
- Cherry tomatoes, halved (optional, for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add asparagus and sauté for about 3-4 minutes until tender but still crisp.
- Pour in the chicken broth and bring to a simmer.
- Add the ravioli and cook according to package instructions until tender.
- Stir in lemon juice, basil, parsley, and half of the Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan cheese and cherry tomatoes if desired.
Leave a Reply