If you’re craving a dish that feels like a warm hug on a plate, look no further than this Ravioli with Tomatoes and Asparagus Recipe. It combines the tender, cheesy pockets of ravioli with the bright freshness of cherry tomatoes and the satisfying crunch of asparagus, all brought together by a zingy lemon-infused sauce. Every bite is a perfect balance of flavors and textures that makes this recipe a quick yet elegant meal for any day of the week.
Ingredients You’ll Need
The magic of this Ravioli with Tomatoes and Asparagus Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s the softness of the ravioli, the earthiness of asparagus, or the bright acidity of tomatoes to brighten every forkful.
- Cheese Ravioli (20 ounces): Choose refrigerated ravioli for that fresh, tender bite that’s full of cheesy goodness.
- Asparagus (1 pound): Trimmed and cut into 2-inch pieces for the perfect crisp-tender texture and vibrant green color.
- Cherry Tomatoes (2 cups): Halved to release their juicy sweetness and add a burst of red color to the dish.
- Garlic (3 cloves, minced): Adds a fragrant depth that complements the fresh vegetables beautifully.
- Fresh Basil (1/4 cup, chopped): Offers a sweet, peppery herbal note that ties everything together.
- Fresh Parsley (1/4 cup, chopped): Brings a touch of earthiness and freshness to round out the flavors.
- Olive Oil (1 tablespoon): To sauté the vegetables, giving them a light, silky finish.
- Chicken Broth (1/4 cup): Or vegetable broth if you prefer vegetarian; adds a mild savory background to the sauce.
- Fresh Lemon Juice (1 tablespoon): Adds a bright pop of acidity that lifts the entire dish.
- Salt and Pepper: Season to taste to enhance all the natural flavors.
- Parmesan Cheese (1/4 cup freshly grated, plus extra): Melts slightly to add a wonderfully salty, nutty finish.
How to Make Ravioli with Tomatoes and Asparagus Recipe
Step 1: Cook the Ravioli
Bring a large pot of salted water to a boil and gently add the cheese ravioli. Cook them until they are tender but still hold their shape, usually about 3 to 4 minutes. Once done, drain the ravioli but avoid rinsing to keep their delicate texture intact and ready to soak up the flavorful sauce.
Step 2: Sauté the Vegetables
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté until they are crisp-tender, vibrant, and just starting to soften without losing their delightful snap. Toss in the halved cherry tomatoes and minced garlic, seasoning with salt and freshly ground black pepper. Cook just until the tomatoes release their juices, creating a lovely base for the sauce.
Step 3: Make the Sauce
Pour in the chicken or vegetable broth along with the fresh lemon juice. Let the mixture simmer briefly to marry the flavors and let the acidity of the lemon awaken the gentle sweetness of the tomatoes and the earthy asparagus.
Step 4: Combine Ravioli and Vegetables
Add the cooked ravioli directly into the skillet with the vegetable mixture. Gently toss everything together, making sure the ravioli gets coated with the bright, slightly tangy sauce without breaking apart. This part brings all the components into a harmonious, colorful dish.
Step 5: Finish with Herbs and Parmesan
Sprinkle the chopped basil, parsley, and freshly grated Parmesan cheese over the ravioli and vegetables. Stir a few moments longer, allowing the fragrant herbs to release their oils and the cheese to melt slightly, creating a rich, inviting aroma that signals it’s ready to serve.
How to Serve Ravioli with Tomatoes and Asparagus Recipe
Garnishes
Enhance your plate with an extra sprinkle of freshly grated Parmesan cheese and a few twists of cracked black pepper for a burst of flavor in every bite. A few fresh basil leaves scattered on top add a pop of green and fragrance that make your dish look as wonderful as it tastes.
Side Dishes
This ravioli dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette, which echoes the citrus notes from the recipe’s sauce. Garlic bread or a rustic baguette also complements this meal perfectly, offering a crunchy contrast and a way to soak up the delicious juices left on your plate.
Creative Ways to Present
For a special occasion, serve the ravioli in individual shallow bowls that showcase the vibrant colors of the asparagus and tomatoes. Drizzle a little extra virgin olive oil on top and garnish with edible flowers like nasturtiums or microgreens for an impressive, restaurant-quality presentation that your guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Ravioli with Tomatoes and Asparagus Recipe can be stored in an airtight container in the refrigerator for up to 2 days. Make sure it’s cooled to room temperature before sealing to prevent excess moisture buildup, which keeps the ravioli from turning mushy.
Freezing
While fresh ravioli is best enjoyed immediately, you can freeze leftovers in a freezer-safe container for up to 1 month. To preserve texture, separate portions with parchment paper to avoid sticking, and be mindful that the asparagus may become softer after freezing and thawing.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving unless you cover the dish to retain moisture and stir halfway through heating to warm it evenly without drying out the ravioli.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely, frozen ravioli works well too. Just add a couple of extra minutes to the cooking time and be gentle when tossing with the sauce to prevent tearing.
What if I don’t have fresh basil or parsley?
Dried herbs can be used in a pinch but add them earlier in the sautéing process since they need time to rehydrate and release their flavors. Fresh herbs, however, give the freshest bright notes that really make this recipe shine.
Can I make this dish vegan?
Yes! Swap out the cheese ravioli for a vegan variety, use vegetable broth, and omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast.
Is it possible to add other vegetables?
Definitely! Feel free to toss in zucchini slices, peas, or spinach for extra texture and nutrition. Just add them at appropriate cooking times so everything finishes perfectly.
How do I know when the asparagus is done?
You want the asparagus to be crisp-tender — it should be bright green and slightly softened but still have a bit of snap when bitten. Overcooked asparagus loses its vibrant color and turns mushy.
Final Thoughts
This Ravioli with Tomatoes and Asparagus Recipe is a wonderful blend of fresh ingredients and comforting textures that can brighten even the busiest day. It’s simple, satisfying, and versatile, making it a real go-to meal. I encourage you to try it soon; once you do, it might just become one of your favorite pasta dishes to share with family and friends.
Print
Ravioli with Tomatoes and Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This quick and flavorful Ravioli with Tomatoes and Asparagus recipe combines tender cheese ravioli with crisp asparagus and juicy cherry tomatoes in a light garlic and herb sauce. Finished with fresh basil, parsley, and Parmesan cheese, this dish is a vibrant and satisfying vegetarian meal that’s perfect for a healthy weeknight dinner or a simple yet elegant lunch.
Ingredients
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Vegetables
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Herbs and Seasonings
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Liquids and Oils
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
Cheese
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Boil a large pot of salted water. Add the refrigerated cheese ravioli and cook according to package instructions until they are tender, usually about 4-6 minutes. Drain the ravioli carefully but do not rinse, to preserve their starchy coating for better sauce adherence.
- Sauté Vegetables: Meanwhile, heat olive oil in a large skillet over medium heat. Add the asparagus pieces and sauté for about 5 minutes until they are crisp-tender. Add the halved cherry tomatoes and minced garlic to the skillet, season with salt and freshly ground black pepper, and cook for another 3-4 minutes until the tomatoes begin to soften and release their juices.
- Make the Sauce: Pour the chicken broth and fresh lemon juice into the skillet with the vegetables. Stir gently and let the mixture simmer briefly for 2-3 minutes to combine the flavors and reduce slightly.
- Combine: Add the drained ravioli to the skillet with the cooked vegetables and sauce. Gently toss everything together to coat the ravioli evenly without breaking them. Heat through for 1-2 minutes, ensuring the ravioli absorbs the flavors of the sauce.
- Finish: Sprinkle the chopped fresh basil, parsley, and grated Parmesan cheese over the ravioli and vegetables. Stir gently and cook briefly for another minute until the cheese melts and the herbs are fragrant.
- Serve: Transfer the ravioli with tomatoes and asparagus to a serving bowl or plates. Garnish with extra Parmesan cheese and freshly ground black pepper as desired. Serve immediately for best flavor and texture.
Notes
- Use vegetable broth in place of chicken broth to make this recipe vegetarian.
- Fresh herbs like basil and parsley brighten the dish; substitute with dried herbs if fresh are unavailable but use less.
- Do not rinse ravioli after boiling to help the sauce cling better.
- For a richer flavor, add a drizzle of good-quality extra virgin olive oil just before serving.
- Asparagus can be replaced with green beans or snap peas for variation.
