Why You’ll Love This Recipe
This dish strikes the perfect balance between comfort and freshness. The ravioli provides a rich, creamy base—whether filled with cheese, mushrooms, or spinach—while the sautéed vegetables and herbs add vibrant flavor and texture. It’s quick, customizable, and feels like something you’d order at your favorite Italian bistro. Plus, it’s ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or frozen ravioli (cheese, spinach, or mushroom-filled)
- Cherry or grape tomatoes, halved
- Asparagus, trimmed and cut into 2-inch pieces
- Garlic, minced
- Olive oil
- Salt
- Black pepper
- Fresh basil and/or parsley, chopped
- Crushed red pepper flakes (optional)
- Parmesan cheese, grated (optional)
- Lemon zest or juice (optional, for brightness)
Directions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat.
- Add the asparagus and cook for 3–4 minutes until slightly tender.
- Add garlic and cook for 30 seconds until fragrant.
- Add the tomatoes, season with salt and pepper, and cook for 3–4 more minutes until they begin to soften and release their juices.
- Add the cooked ravioli to the skillet and toss gently to combine.
- Stir in fresh herbs and red pepper flakes if using.
- Optional: Finish with grated Parmesan and a splash of lemon juice or zest for added brightness.
- Serve warm with additional herbs or cheese on top if desired.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
- Protein Boost: Add grilled chicken, shrimp, or sautéed mushrooms for a heartier meal.
- Vegan Option: Use vegan ravioli and skip the cheese or use plant-based Parmesan.
- Creamy Sauce: Stir in a splash of cream or a dollop of ricotta for a richer version.
- Pesto Drizzle: Top with a spoonful of basil pesto for extra herby flavor.
- Swap Veggies: Use green beans, peas, or spinach instead of asparagus if preferred.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving for long periods to prevent the ravioli from becoming too soft or bursting.
FAQs
What kind of ravioli works best in this dish?
Cheese, spinach, or mushroom ravioli work especially well, but you can use any variety you like.
Can I use dried or shelf-stable ravioli?
Yes, just adjust the cooking time based on package instructions.
How do I prevent the ravioli from breaking when tossing?
Be gentle when mixing and use a wide spatula or spoon to fold the ingredients together.
Can I make this dish ahead of time?
You can prep the vegetables and cook the ravioli ahead, but it’s best assembled and served fresh.
Is this dish freezer-friendly?
It’s not ideal for freezing, as the ravioli and fresh vegetables may lose texture when thawed.
What herbs work best for this recipe?
Basil and parsley are great choices, but fresh thyme or chives also work well.
Can I make this spicy?
Yes, add crushed red pepper flakes while sautéing or finish with a drizzle of chili oil.
Do I need to peel the asparagus?
No, just trim the woody ends. If the stalks are thick, you can peel the lower part for tenderness.
What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh, herby flavors.
Can I add a sauce to this dish?
The tomatoes create a light, natural sauce, but you can add a splash of broth, cream, or even white wine for extra depth.
Conclusion
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a vibrant, satisfying dish that’s both quick and elegant. With just a few simple ingredients, you can create a restaurant-worthy meal at home in under 30 minutes. It’s a go-to recipe for busy nights, entertaining, or when you simply want to enjoy a comforting plate of fresh, flavorful pasta.
PrintRavioli with Tomatoes, Asparagus, Garlic, and Herbs
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh and flavorful pasta dish made with sautéed seasonal vegetables and tender ravioli, tossed with garlic, herbs, and a touch of lemon. It’s a quick and elegant meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéed
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 lb fresh or frozen ravioli (cheese, spinach, or mushroom-filled)
- 1 cup cherry or grape tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil and/or parsley, chopped
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tsp lemon zest or 1 tbsp lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside.
- While the ravioli cooks, heat olive oil in a large skillet over medium heat.
- Add the asparagus and cook for 3–4 minutes until slightly tender.
- Add garlic and cook for 30 seconds until fragrant.
- Add the halved tomatoes, season with salt and pepper, and cook for 3–4 more minutes until softened.
- Add the cooked ravioli to the skillet and toss gently to combine.
- Stir in fresh herbs and red pepper flakes if using.
- Optional: Sprinkle with Parmesan and a splash of lemon juice or zest.
- Serve warm, garnished with extra herbs or cheese if desired.
Notes
- Use a wide spatula or spoon to gently fold ravioli without tearing.
- Customize with your favorite vegetables like spinach, peas, or mushrooms.
- Add a protein like grilled chicken, shrimp, or tofu for a heartier dish.
- Use lemon zest for a pop of brightness without added acidity.
- Finish with a drizzle of olive oil or pesto for added flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
