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
Scale
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.
