Ravioli with Tomatoes and Asparagus Recipe

If you’re looking for a vibrant, crowd-pleasing pasta that’s ready in under 30 minutes, Ravioli with Tomatoes and Asparagus is pure weeknight magic! This dish pairs pillowy ravioli with crisp-tender asparagus, juicy cherry tomatoes, and a shimmer of lemony, herby brightness. Every bite bursts with springtime flavor—and honestly, it’s one of my absolute favorites to bring to the table, whether for a cozy dinner or an impromptu gathering with friends.

Ingredients You’ll Need

What’s truly magical about Ravioli with Tomatoes and Asparagus is its short but punchy ingredients list. Every element here is working overtime—bringing texture, color, and a balancing act of creamy, zesty, and bright flavors you’ll crave again and again.

• Cheese Ravioli (1 package, 20 oz): Pillowy and tender, this is the heart of the dish. Use refrigerated ravioli for easy, everyday luxury—or try homemade if you’re feeling ambitious!
• Asparagus (1 lb, trimmed and cut): This brings a pop of spring green and a fresh, delicate crunch that balances the pasta beautifully.
• Cherry Tomatoes (2 cups, halved): They add juicy sweetness, color, and sauciness—heirloom or multicolored tomatoes make it extra pretty.
• Garlic (3 cloves, minced): For just the right bold, aromatic kick without overwhelming the fresh veggies.
• Fresh Basil (1/4 cup, chopped): Adds that unmistakable summery perfume to finish the dish.
• Fresh Parsley (1/4 cup, chopped): Lends grassy, herbaceous brightness to round out each bite.
• Olive Oil (1 tablespoon): Helps the veggies cook quickly and adds a rich, fruity note.
• Chicken or Vegetable Broth (1/4 cup): Forms a quick pan sauce—choose veggie for a meatless meal.
• Lemon Juice (1 tablespoon): For that essential, zippy lift—don’t skip it!
• Salt & Freshly Ground Black Pepper: Simple but necessary for seasoning every layer.
• Parmesan Cheese (1/4 cup+): Freshly grated Parm adds creaminess and a nutty, salty finish—don’t forget extra for serving!

Variations

One of the best things about Ravioli with Tomatoes and Asparagus is how easy it is to customize. You can mix up the veggies, switch the ravioli, or add protein for your family’s tastes or dietary needs—it’s an open invitation to get creative in your kitchen!

• Switch Up the Ravioli: Try spinach and ricotta, mushroom, or even butternut squash ravioli for a twist that matches the seasons or your mood.
• Make It Vegan: Use vegan ravioli, plant-based Parmesan, and your favorite veggie broth for a dairy-free, fully plant-based version.
• Add Protein: Toss in some grilled chicken, sautéed shrimp, or crispy chickpeas for a heartier meal.
• Go Heavy on Greens: Add in baby spinach or arugula right at the end for extra green goodness and a peppery bite.

How to Make Ravioli with Tomatoes and Asparagus

Step 1: Cook the Ravioli

Start by bringing a large pot of salted water to a rolling boil. Drop in your cheese ravioli and cook according to package instructions—usually just a few minutes until they puff up and float to the top. Be vigilant and don’t overcook, as ravioli is best when tender but intact (no burst pasta here!). Drain them gently but don’t rinse—the little bit of starch helps the sauce cling later.

Step 2: Sauté the Asparagus

While your pasta water is coming to a boil, heat olive oil in a large skillet over medium-high heat. Add the trimmed asparagus pieces and cook for 4–5 minutes, stirring occasionally, until they turn bright green and are just barely tender. You want the asparagus to retain a bit of bite for the perfect texture.

Step 3: Add Tomatoes and Garlic

Once the asparagus is nearly done, toss in the halved cherry tomatoes and minced garlic. Season lightly with salt and pepper. Let everything cook for another 2–3 minutes, stirring gently, until the tomatoes are just starting to soften and the garlic is fragrant but not browned—this keeps the flavors fresh and lively!

Step 4: Create the Pan Sauce

Add the chicken broth (or veggie broth) and fresh lemon juice to the skillet. Bring to a gentle simmer and let the sauce bubble for about 2 minutes, reducing very slightly. This step ties the bright vegetables and ravioli together in a light, flavorful broth—not heavy, just perfectly balanced.

Step 5: Combine and Finish

Gently fold the drained ravioli into the skillet with the vegetables and broth. Use a spatula or large spoon to combine without breaking those tender pasta pillows! Add the chopped basil, parsley, and Parmesan cheese. Give a final (gentle!) stir so the cheese melts and the herbs wilt slightly. In about a minute or two, everything’s heated through and glorious.

Step 6: Serve Hot and Finish with Cheese

Transfer everything to a big serving bowl or individual plates. Top with another shower of freshly grated Parmesan cheese and extra black pepper. Serve right away, while the ravioli is pillowy and all those garden-fresh flavors shine!

How to Serve Ravioli with Tomatoes and Asparagus

Garnishes

Nothing elevates this dish like plenty of freshly grated Parmesan cheese, a final sprinkle of chopped herbs, and a twist of black pepper. For a little extra zing, try a drizzle of good olive oil or even a hint of lemon zest right before serving. Each garnish adds another note of flavor—and a restaurant-worthy look.

Side Dishes

This pasta shines alongside a simple green salad tossed in lemony vinaigrette or a loaf of crusty bread for scooping up every last bit of sauce. If you want something heartier, a side of roasted vegetables or a light antipasto platter makes a tasty combination!

Creative Ways to Present

For a fun dinner party twist, serve Ravioli with Tomatoes and Asparagus in shallow pasta bowls with a scattering of microgreens or edible flowers. Or, plate it “family-style” on a big serving platter, letting everyone help themselves—perfect for relaxed gatherings where seconds are encouraged!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Allow your Ravioli with Tomatoes and Asparagus to cool to room temperature, then transfer to an airtight container and refrigerate. The flavors actually deepen a bit overnight—making for one rewarding lunch or quick dinner the next day!

Freezing

While this dish is best fresh, you can freeze portions if needed. Place cooled ravioli and vegetables in freezer-safe containers. Reheat straight from frozen or thaw overnight in the fridge for a super-quick future supper (just note that veggies may soften a little after freezing).

Reheating

To reheat, gently warm leftovers in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce. Stir occasionally until everything is heated through—this keeps the pasta from becoming tough and the vegetables from getting mushy.

FAQs

Final Thoughts

I absolutely adore sharing my table with a big bowl of Ravioli with Tomatoes and Asparagus—it’s a recipe that turns even the simplest weeknight into something special. Try it out, add your personal touch, and watch how fast it becomes a menu staple in your own home. I hope you love it as much as I do!

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