Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is the kind of dish that will make you fall in love with weeknight dinners all over again. It’s bright, bursting with spring flavors, and impossibly easy, with pillowy cheese ravioli blanketed in garlicky olive oil, juicy tomatoes, crisp-tender asparagus, and a confetti of fresh herbs. Whether it’s a quick family meal or an impressive (but secretly effortless) dish for friends, this recipe delivers all the wow with none of the stress.
Ingredients You’ll Need
This dish comes together with a handful of fresh, vibrant ingredients—each one playing a starring role in the flavor, texture, or color of Ravioli with Tomatoes, Asparagus, Garlic, and Herbs. There’s nothing fussy here, just smart combinations that truly shine when cooked together.
- Fresh cheese ravioli (9 oz): The creamy, cheesy filling is the perfect luxurious base for our colorful, zesty sauce.
- Cherry tomatoes (1 pint, halved): Their sweetness and slight tang become even more concentrated as they cook, creating juicy pops in every bite.
- Asparagus (1 bunch, trimmed & cut): These tender spears bring a satisfying crunch and a dose of green, marrying beautifully with the pasta.
- Olive oil (3 tablespoons): For sautéing and bringing everything together in a silky, fragrant sauce.
- Garlic (3 cloves, minced): Infuses every element with its unmistakable, mouthwatering aroma.
- Red pepper flakes (1/4 teaspoon): Just enough to wake up your palate without overpowering the other flavors.
- Fresh basil (1/4 cup, chopped): Adds a peppery, aromatic finish that tastes like pure summer.
- Fresh parsley (2 tablespoons, chopped): For a clean, bright finish and a pleasing pop of color.
- Salt and black pepper: Season simply but generously, to taste.
- Freshly grated Parmesan cheese: Don’t skip this! It ties everything together and adds irresistible richness.
How to Make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Step 1: Cook the Cheese Ravioli
Start by bringing a large pot of salted water to a gentle boil. Drop in the cheese ravioli and cook according to the package instructions, usually about 3 to 5 minutes. The ravioli are ready when they float to the top—don’t let them overcook. Drain carefully and set aside, tossing them with a splash of olive oil to keep them from sticking together while you prepare the vegetables.
Step 2: Sauté the Aromatics
While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds, just until the garlic is fragrant and starting to sizzle (but not brown). This is the flavor foundation for Ravioli with Tomatoes, Asparagus, Garlic, and Herbs—don’t rush this step!
Step 3: Cook the Asparagus
Add the trimmed and chopped asparagus pieces to the skillet with the garlic oil. Cook for 3–4 minutes, stirring occasionally, just until the asparagus is bright green and crisp-tender. You want those lovely spears to retain a little bite—they’ll carry the freshness through every forkful.
Step 4: Add the Tomatoes
Now stir in the halved cherry tomatoes. Cook for another 2 minutes, allowing the tomatoes to soften and release their juices, but not so long that they totally break down. They should look glistening and just a bit wrinkled, still holding their shape for a burst of sweetness.
Step 5: Combine Everything
Gently add the cooked ravioli to the skillet with your veggies. Use a wide spatula or tongs to toss everything together, ensuring the ravioli are coated in garlicky oil, tomatoes, and asparagus. Remove the pan from heat and immediately stir in the fresh chopped basil and parsley for maximum herb aroma and color. Taste and season with salt and freshly cracked black pepper as needed.
Step 6: Serve and Enjoy
Serve your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs immediately, topped with plenty of freshly grated Parmesan cheese. Trust me—everybody will be reaching for seconds, so don’t be shy with that cheese!
How to Serve Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Garnishes
Top each plate with an extra sprinkle of Parmesan, a few torn basil leaves, and if you love a little more bite—an extra pinch of red pepper flakes. A good drizzle of high-quality olive oil just before serving can make this simple dish taste restaurant-worthy.
Side Dishes
Pair your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs with a crusty loaf of toasted bread to soak up all the herby olive oil. A crisp green salad with lemony vinaigrette or even a bowl of marinated olives will round out your Italian-inspired meal perfectly.
Creative Ways to Present
For a colorful, festive presentation, arrange the ravioli on a big platter and sprinkle with extra herbs and cherry tomato halves. For a special occasion, serve in shallow pasta bowls with a nest of microgreens on top or a sprinkle of lemon zest for an aromatic finish. The beauty of Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is how easy it is to dress up or down for any occasion!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container once they’ve cooled slightly. Store in the refrigerator for up to 3 days. The flavors may even develop overnight, making your next meal extra delicious!
Freezing
While fresh ravioli dishes are best enjoyed right away, you can freeze cooked ravioli and vegetables for up to 1 month. Just cool completely, place in a freezer-safe container, and layer parchment paper between servings. Keep in mind the texture of the asparagus and tomatoes may soften more once thawed.
Reheating
For best results, reheat gently on the stove over low heat, adding a splash of water or extra olive oil to keep things from drying out. Microwave reheating is also possible—cover loosely and heat in 1-minute bursts, stirring occasionally, until just warmed through.
FAQs
Can I use frozen ravioli for Ravioli with Tomatoes, Asparagus, Garlic, and Herbs?
Absolutely! Just cook the frozen ravioli according to package directions, making sure not to overcook. You’ll still get that wonderful creamy filling paired with the fresh veggies and herbs.
What can I substitute for asparagus?
If asparagus isn’t available, try baby spinach or zucchini for a different but delicious twist. Both will blend well with the cherry tomatoes, garlic, and herbs, giving you the same vibrant feel.
Can I add protein to this dish?
Yes! If you’d like to make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs even more substantial, grilled chicken, cooked shrimp, or even crispy chickpeas make great add-ins.
Is this recipe gluten-free?
By default, no, as most ravioli contain wheat. However, you can easily swap in your favorite gluten-free ravioli to make a satisfying gluten-free version of this meal.
How can I make this dish richer or creamier?
For a richer sauce, try stirring in a splash of heavy cream or a dollop of ricotta right at the end. Alternatively, a drizzle of pesto can add both creaminess and even more herby goodness.
Final Thoughts
Don’t wait for a special occasion—treat yourself to Ravioli with Tomatoes, Asparagus, Garlic, and Herbs any time you crave something bright, comforting, and full of flavor. With just a few fresh ingredients and a simple process, you’ll have a spectacular pasta bowl on the table in 25 minutes or less. Give it a try and watch this one become a regular in your rotation!
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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful meal with this flavorful dish of cheese ravioli combined with a medley of fresh tomatoes, asparagus, garlic, and herbs, all topped with Parmesan cheese. A perfect blend of textures and tastes for a satisfying vegetarian pasta dish.
Ingredients
Fresh Cheese Ravioli:
9 oz
- 1 pint cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Cook the Ravioli: Boil the ravioli according to package instructions, then drain and set aside.
- Sauté Vegetables: In a skillet over medium heat, sauté garlic and red pepper flakes in olive oil. Add asparagus, cook until tender, then add tomatoes.
- Combine and Serve: Toss in the cooked ravioli, basil, and parsley. Season with salt and pepper. Serve with Parmesan cheese.
Notes
- Enhance flavor with a splash of white wine.
- Substitute asparagus with spinach or zucchini if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
