Why You’ll Love This Recipe
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a vibrant and satisfying dish that brings together the richness of cheese-filled pasta with the brightness of fresh vegetables and herbs. It’s a perfect choice for a quick weeknight dinner or a casual yet elegant meal, offering a delicious balance of flavors and textures.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cheese raviolifresh asparaguscherry or grape tomatoesgarlicolive oilsalt and pepperfresh basilfresh parsleyParmesan cheese (optional)red pepper flakes (optional)
directions
Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.
While ravioli cooks, heat olive oil in a large skillet over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Add chopped asparagus and cook for 4-5 minutes until tender-crisp.
Add halved tomatoes and cook for an additional 2-3 minutes until they begin to soften.
Season with salt, pepper, and red pepper flakes if using.
Gently toss in the cooked ravioli and stir to combine.
Remove from heat and sprinkle with chopped fresh basil and parsley.
Top with grated Parmesan cheese if desired and serve immediately.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use spinach or mushroom ravioli for added depth of flavor.
Add a splash of white wine or lemon juice to the skillet for brightness.
Include sautéed onions or mushrooms for extra heartiness.
Top with pine nuts or toasted breadcrumbs for a crunchy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce.Best enjoyed fresh for optimal texture and flavor.
FAQs
Can I use frozen ravioli?
Yes, just cook according to the package instructions before adding to the skillet.
What herbs work best?
Fresh basil and parsley are ideal, but thyme or oregano can also be used.
Can I make this dish vegan?
Yes, use vegan ravioli and skip the Parmesan or use a plant-based alternative.
Can I prepare this in advance?
The components can be prepped ahead, but it’s best assembled just before serving.
What can I serve with this?
A green salad and crusty bread make perfect accompaniments.
Can I add protein?
Grilled chicken or shrimp can be added for a more filling meal.
Is this recipe gluten-free?
Use gluten-free ravioli to make it suitable for gluten-sensitive diets.
Can I add a sauce?
A light drizzle of pesto or a splash of cream can enhance the dish.
Is it spicy?
Only if you add red pepper flakes—adjust to your preference.
Can I use dried herbs?
Yes, though fresh herbs provide a brighter flavor.
Conclusion
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh, flavorful, and easy-to-make dish that’s perfect for any season. With minimal effort and maximum taste, it’s a go-to recipe for a wholesome meal that looks as good as it tastes.
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Ravioli With Tomatoes Asparagus Garlic And Herbs
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Sauté
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant, easy 25-minute dish combining store-bought cheese ravioli with sautéed asparagus, cherry tomatoes, garlic, fresh herbs, and a light garlic-herb sauce.
Ingredients
- 1 (20 oz) package refrigerated four-cheese ravioli
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb asparagus, ends trimmed, cut into 2-inch pieces
- 1 (10–12 oz) package cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 2/3 cup walnuts, chopped and toasted
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt and pepper to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook ravioli in salted boiling water according to package instructions until al dente; drain and reserve 1/2 cup pasta water.
- While the ravioli cooks, heat olive oil and butter in a large skillet over medium-high heat.
- Add asparagus and sauté for about 4 minutes until tender-crisp.
- Add tomatoes and garlic, and sauté for about 1 minute until tomatoes are warmed through.
- Stir in balsamic vinegar and mix well.
- Add the drained ravioli to the skillet with vegetables. Toss in the walnuts, basil, and parsley. Season with salt and pepper.
- If needed, add some reserved pasta water to loosen the sauce.
- Sprinkle with Parmesan cheese and serve warm.
Notes
- Toasting the walnuts adds extra flavor and crunch.
- Use thin asparagus or precook thicker stalks to ensure even cooking.
- Substitute other vegetables like green beans if desired.
- Balsamic vinegar can be replaced with red wine vinegar or lemon juice for a tangy twist.
- Add protein such as shrimp or chicken for a heartier dish.