Ravioli with Tomatoes, Asparagus, Garlic, and Herbs 🍅🌿
A fast, flavorful pasta dish packed with vibrant vegetables, fresh herbs, and garlic-kissed goodness.
When it comes to quick and delicious weeknight meals, this Ravioli with Tomatoes, Asparagus, Garlic, and Herbschecks all the boxes. It’s colorful, comforting, and comes together in under 30 minutes with just one pan. Toss in fresh ravioli, juicy cherry tomatoes, crisp-tender asparagus, and a generous handful of herbs—and you’ve got a beautiful, satisfying dinner on the table fast.
Why I Love This Recipe
This ravioli dish is a celebration of simple, fresh ingredients. The tomatoes burst into a light sauce, the asparagus adds a tender snap, and the garlic infuses everything with flavor. You can easily scale it up for guests or keep it simple for a solo dinner. And because it’s made in one pan, cleanup is a breeze!
Ingredients
- 1 tablespoon olive oil
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 (18–20 oz) package fresh or refrigerated cheese ravioli
- ½ cup vegetable or chicken broth (or pasta water)
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (or 1 tsp dried)
- Salt and freshly ground black pepper, to taste
- Optional: Parmesan cheese and lemon zest for serving
Optional Add-Ins
- Crushed red pepper flakes for a kick
- A handful of baby spinach wilted in at the end
- Grilled chicken or shrimp for extra protein
- Swap ravioli for tortellini or gnocchi
Step-by-Step Instructions
1. Cook the Ravioli
Bring a large pot of salted water to a boil.
Cook the ravioli according to package instructions until al dente.
Drain, reserving ½ cup of pasta water, and set aside.
2. Sauté the Veggies
In a large skillet, heat olive oil over medium heat.
Add asparagus and cook for 3–4 minutes, until it starts to soften.
Stir in cherry tomatoes and garlic. Cook for another 3–4 minutes, until tomatoes begin to burst and release juices.
3. Build the Sauce
Pour in broth or reserved pasta water, and stir in butter to melt.
Season with salt and pepper.
Let simmer for 2–3 minutes to bring the flavors together.
4. Add the Ravioli & Herbs
Add the cooked ravioli to the skillet and toss gently to coat.
Sprinkle in parsley and basil, folding everything together.
5. Serve
Spoon onto plates and top with freshly grated Parmesan and lemon zest, if desired.
Serve immediately while warm.
Tips for Success
- Don’t overcook the asparagus—it should be bright green and just tender.
- Use good quality refrigerated ravioli—cheese or spinach-ricotta works best.
- For a creamy version, stir in a splash of heavy cream or a dollop of ricotta.
- This dish is best served fresh but can be stored and reheated gently.
Serving Suggestions & Pairings
Balance your plate with these delicious additions:
- Pair with Instant Pot Lasagna for a pasta-lovers’ dinner.
- Serve next to Sheet Pan Quesadillas for a fun, shared table.
- Add a ladle of Cajun Chicken Sausage Gumbo for big Southern flavor.
- Try with a hearty scoop of Dorito Casserole to keep things casual and comforting.
- Follow it with Chicken Enchiladas for a global, crowd-pleasing dinner spread.
Storage & Make-Ahead Tips
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently in a skillet with a splash of broth or water to loosen the sauce.
- Not freezer-friendly once cooked, but you can prep chopped veggies in advance.
More Recipes You’ll Love
- Instant Pot Lasagna
- Sheet Pan Quesadillas
- Cajun Chicken Sausage Gumbo
- Dorito Casserole
- Chicken Enchiladas
Final Thoughts
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a dinner win: quick, satisfying, and filled with seasonal goodness. It’s the kind of meal that proves you don’t need heavy sauces or complex steps to create something totally crave-worthy.
Cooked this dish? Tag @chefmaniac and show us your skillet masterpiece! And follow for more quick comfort food recipes with seasonal flair.
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