Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Why You’ll Love This Recipe

This recipe is a delicious way to elevate store-bought or homemade ravioli without heavy sauces. It’s fresh, light, and full of texture thanks to the combination of sweet tomatoes and crisp asparagus. The garlic and herbs infuse the olive oil with rich, savory flavor, coating every bite of pasta. It’s fast, vegetarian-friendly, and easily adaptable to what’s in season or in your pantry.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cheese or spinach ravioli (fresh or frozen)
• Asparagus, trimmed and cut into 1-inch pieces
• Cherry or grape tomatoes, halved
• Garlic cloves, minced
• Olive oil
• Fresh basil, parsley, or thyme (or a mix), chopped
• Salt and black pepper
• Grated Parmesan cheese (optional for serving)
• Crushed red pepper flakes (optional for heat)

Directions

1. Cook the Ravioli: Bring a pot of salted water to a boil. Cook ravioli according to package instructions. During the last 2 minutes of cooking, add asparagus to the pot. Drain and set aside.
2. Sauté Garlic and Tomatoes: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30–60 seconds until fragrant (do not brown). Add tomatoes, a pinch of salt, and cook for 3–4 minutes until slightly softened.
3. Toss Everything Together: Add cooked ravioli and asparagus to the skillet. Gently toss to coat in the garlic oil and tomato mixture.
4. Add Herbs: Stir in chopped herbs and season with salt, black pepper, and red pepper flakes if using.
5. Serve: Serve warm, topped with grated Parmesan if desired.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Add Protein: Include grilled chicken, shrimp, or white beans for a more filling meal.
• Lemon Twist: Add fresh lemon juice and zest for a bright, citrusy finish.
• Vegan Option: Use vegan ravioli and skip the Parmesan or use a plant-based version.
• More Veggies: Toss in baby spinach, peas, or sautéed mushrooms.
• Creamy Version: Add a splash of cream or a spoonful of ricotta for a silky sauce.

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 broth to loosen the sauce. Microwaving is also an option, but may soften the ravioli more. This dish is not ideal for freezing due to the texture of cooked ravioli and asparagus.

FAQs

Can I use frozen ravioli?

Yes, just cook according to package instructions and drain well before adding to the skillet.

Do I need to blanch the asparagus first?

No, cooking it in the same pot with the ravioli during the last 2 minutes saves time and keeps it crisp-tender.

What kind of ravioli works best?

Cheese, spinach and ricotta, or mushroom ravioli work especially well with this light sauce.

Can I make this ahead of time?

You can prep the vegetables and herbs in advance, but it’s best assembled and served fresh for the best texture.

What herbs work best in this recipe?

Fresh basil, parsley, and thyme are ideal. You can also use tarragon, chives, or dill for a different twist.

Is this dish good for leftovers?

Yes, though the texture is best on the first day. Reheat gently to avoid overcooking the ravioli.

Can I make it spicy?

Yes, just add red pepper flakes or a splash of chili oil to the garlic while sautéing.

Can I add cheese on top?

Absolutely. Parmesan, pecorino, or crumbled goat cheese all complement the flavors well.

How do I keep the ravioli from sticking?

Toss with a bit of olive oil after draining, or add directly to the skillet with the sauce while still wet.

What can I serve this with?

A crisp green salad, crusty bread, or a glass of white wine like Pinot Grigio or Sauvignon Blanc makes the perfect pairing.

Conclusion

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a light, fresh, and flavorful pasta dish that’s both easy and elegant. With just a few wholesome ingredients and under 30 minutes of cooking, this recipe brings vibrant Mediterranean flavors to your plate with minimal effort. Ideal for busy weeknights or casual entertaining, it’s a versatile and delicious meal you’ll want to make again and again.

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a quick and elegant vegetarian pasta dish featuring cheese-filled ravioli tossed in a light garlic-infused olive oil with juicy tomatoes, tender asparagus, and fresh herbs.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

1. 1 lb cheese or spinach ravioli (fresh or frozen)
2. 1 bunch asparagus, trimmed and cut into 1-inch pieces
3. 1 cup cherry or grape tomatoes, halved
4. 3 cloves garlic, minced
5. 2 tbsp olive oil
6. 2 tbsp fresh basil, parsley, or thyme, chopped
7. Salt and black pepper to taste
8. Optional: grated Parmesan cheese for serving
9. Optional: red pepper flakes for heat

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Instructions

Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Add asparagus during the last 2 minutes of cooking. Drain and set aside.

1. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.
2. Add halved tomatoes and a pinch of salt. Cook for 3–4 minutes until slightly softened.
3. Gently add the cooked ravioli and asparagus to the skillet. Toss to coat everything in the garlic and tomato mixture.
4. Stir in the chopped herbs. Season with salt, black pepper, and red pepper flakes if using.
5. Serve warm with grated Parmesan cheese if desired.

Notes

• Use cheese, spinach-ricotta, or mushroom ravioli for best flavor pairing.
• Add lemon zest and juice for a citrusy twist.
• Store-bought or homemade ravioli both work well.
• Use a mix of fresh herbs like basil and parsley for extra depth.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360
• Sugar: 4g
• Sodium: 430mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 50mg