Ravioli with Tomatoes and Asparagus Recipe

If you’re searching for a weeknight dinner that feels both special and effortless, look no further than Ravioli with Tomatoes and Asparagus. This vibrant, spring-inspired pasta dish bursts with color and freshness but comes together in just 25 minutes. Every bite is silky, cheesy ravioli mingling with juicy tomatoes, crisp-tender asparagus, and a lemony-herb sauce that ties it all together — pure comfort with a splash of sunshine.

this Recipe

Ingredients You’ll Need

One of my favorite things about Ravioli with Tomatoes and Asparagus is the super short ingredient list. Each addition is intentionally chosen to create a meal that’s creamy, fresh, and full of color — no fillers, just pure flavor!

• Refrigerated Cheese Ravioli: The heart of the dish! Fresh ravioli cooks in minutes and delivers the perfect cheesy bite — feel free to use your favorite filling.
• Asparagus: Go for thin, tender spears if you can; their grassy snap is key to that springtime feel. Just trim, chop, and watch the color pop.
• Cherry Tomatoes: Sweet, juicy, and quick to burst when sautéed; they add flavor and a gorgeous blush to the sauce.
• Garlic: Freshly minced for peppery complexity and aroma. Don’t let it brown — you want just the fragrance.
• Olive Oil: A splash of good olive oil gently cooks the veggies and builds a flavorful foundation for the sauce.
• Chicken or Vegetable Broth: This creates a light, savory “sauce” that clings to everything (swap for veggie broth to keep things vegetarian).
• Fresh Lemon Juice: A squeeze brightens the whole dish and makes the flavors sing!
• Fresh Basil & Parsley: A handful of chopped herbs for color, fragrance, and a little garden-fresh magic.
• Parmesan Cheese: Grated over the top (and stirred in!) for creamy richness and a savory finish.
• Salt & Freshly Ground Black Pepper: The essentials for seasoning every bite to perfection.

Variations

The beauty of Ravioli with Tomatoes and Asparagus is how easy it is to personalize. A few simple swaps or additions can make the dish suit your mood, the season, or what’s hanging out in your fridge!

• Use Different Ravioli: Try spinach and ricotta, mushroom, or even butternut squash ravioli for a change in flavor or to suit dietary preferences.
• Add Protein: Toss in cooked shrimp, shredded rotisserie chicken, or crispy chickpeas for extra staying power.
• Make it Vegan: Grab vegan ravioli and skip the Parmesan (try a sprinkle of nutritional yeast or your favorite vegan cheese).
• Extra Greens: Stir in handfuls of baby spinach or arugula at the end for even more color and nutrition.
• Up the Heat: A pinch of red pepper flakes in the oil with the garlic adds a subtle kick for spice lovers.

How to Make Ravioli with Tomatoes and Asparagus

Step 1: Cook the Ravioli

Start by bringing a large pot of well-salted water to a rolling boil. Add your refrigerated cheese ravioli and cook according to the package instructions, typically just 4–7 minutes. When the ravioli float to the top and turn pillowy, they’re done! Drain gently — don’t rinse — so the light starch coating helps the sauce cling to them later.

Step 2: Sauté the Asparagus

While the water heats, place a large skillet over medium-high and add a swirl of olive oil. Toss in the trimmed asparagus pieces and sauté for 4–5 minutes, stirring now and then. You want them to brighten up but still have that lovely snap when you bite in — al dente, just like the ravioli.

Step 3: Add Tomatoes and Garlic

Next, add the halved cherry tomatoes and minced garlic right into the skillet. Season generously with salt and pepper. Sauté for another 2–3 minutes, stirring gently, until the tomatoes just begin to soften and their juices mingle with the fragrant garlic (be careful — garlic turns bitter if it browns).

Step 4: Build the Sauce

Pour in the chicken (or vegetable) broth and fresh lemon juice. Give everything a gentle stir and let it simmer for 2 minutes, just until the tomatoes break down a bit and the flavors meld into a light, savory sauce.

Step 5: Combine Ravioli and Vegetables

Gently fold the drained ravioli into the skillet, spooning sauce and veggies over the top. Use a soft spatula to combine everything — you don’t want to break those beautiful pillows. Make sure each ravioli is coated, glossy, and tucked in with the tomatoes and asparagus.

Step 6: Add Herbs and Cheese

Sprinkle the chopped fresh basil, parsley, and a generous handful of grated Parmesan all over the skillet. Give a gentle stir, just enough to wilt the herbs and melt the cheese slightly. Let it all mingle on low heat for a final minute to bring out those garden-herb aromas.

Step 7: Serve and Savor

Transfer everything carefully to a large serving bowl or plate up individual portions. Offer extra Parmesan and a twist of black pepper—because more cheese is always a good idea! Ravioli with Tomatoes and Asparagus is best enjoyed piping hot for maximum flavor and texture.

How to Serve Ravioli with Tomatoes and Asparagus

Garnishes

To finish this dish with style, I always shower the top with extra grated Parmesan and a flurry of fresh basil ribbons. If you love a little zest, add a sprinkle of lemon zest right before serving for bonus brightness.

Side Dishes

This pasta loves the company of a crisp mixed green salad lightly dressed with balsamic or lemon vinaigrette. For a heartier spread, serve with slices of warm, crusty bread or soft focaccia—perfect for mopping up any remaining sauce.

Creative Ways to Present

Make individual servings in shallow, wide bowls and top each with a swirl of herbs for a dinner party vibe. Or arrange your Ravioli with Tomatoes and Asparagus family-style on a big platter, inviting everyone to help themselves at the table.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container and refrigerate for up to 2 days. The flavors will meld even more, though the asparagus may soften a bit — still so delicious for lunch the next day!

Freezing

I don’t recommend freezing assembled Ravioli with Tomatoes and Asparagus, as the cooked asparagus and tomatoes won’t keep their lovely texture when thawed. If you want to prep ahead, freeze only uncooked ravioli for best results.

Reheating

To reheat, place the ravioli and veggies in a skillet over medium-low with a splash of broth or water. Warm gently, stirring just enough to combine, until everything is hot but not overcooked. Microwaving works in a pinch, but watch closely so the noodles don’t dry out.

FAQs

Final Thoughts

I hope you feel inspired to bring a taste of spring to your next meal with Ravioli with Tomatoes and Asparagus. It’s bright, satisfying, and so simple—a little luxury you can whip up anytime. Let it remind you how joyful and delicious everyday cooking can be. Enjoy every bite!

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