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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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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.

Ingredients

  1. 1 lb fresh or frozen ravioli (cheese, spinach, or mushroom-filled)
  2. 1 cup cherry or grape tomatoes, halved
  3. 1 bunch asparagus, trimmed and cut into 2-inch pieces
  4. 3 cloves garlic, minced
  5. 2 tbsp olive oil
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 2 tbsp fresh basil and/or parsley, chopped
  9. 1/4 tsp crushed red pepper flakes (optional)
  10. 1/4 cup grated Parmesan cheese (optional)
  11. 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.

  1. While the ravioli cooks, heat olive oil in a large skillet over medium heat.
  2. Add the asparagus and cook for 3–4 minutes until slightly tender.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add the halved tomatoes, season with salt and pepper, and cook for 3–4 more minutes until softened.
  5. Add the cooked ravioli to the skillet and toss gently to combine.
  6. Stir in fresh herbs and red pepper flakes if using.
  7. Optional: Sprinkle with Parmesan and a splash of lemon juice or zest.
  8. 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.

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