Ravioli with Tomatoes, Asparagus, Garlic & Herbs
A fresh and flavorful pasta dish featuring cheese ravioli, tender asparagus, juicy cherry tomatoes, garlic butter, herbs, and Parmesan cheese.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
For the Ravioli
- 20 oz (570g) refrigerated cheese ravioli
- Water for boiling
- 1 tsp salt
For the Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Seasoning
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt, to taste
- ½ tsp freshly ground black pepper
Finish
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tsp lemon zest (optional)
- 1 tbsp lemon juice (optional)
Instructions
Step 1: Cook the Ravioli
- Bring a large pot of salted water to a boil.
- Cook ravioli according to package directions (usually 3–5 minutes).
- Reserve ½ cup pasta water.
- Drain and set aside.
Step 2: Cook the Asparagus
- Heat olive oil and butter in a large skillet over medium heat.
- Add asparagus.
- Cook for 4–5 minutes until tender-crisp.
Step 3: Add Garlic
Stir in minced garlic and cook for about 30 seconds until fragrant.
Step 4: Cook Tomatoes
Add cherry tomatoes and cook 3–4 minutes until softened and slightly blistered.
Step 5: Season
Mix in:
- Italian seasoning
- Black pepper
- Salt
- Red pepper flakes (optional)
Step 6: Combine
Gently add cooked ravioli to the skillet.
Toss carefully so the ravioli doesn’t break.
If needed, add a splash of reserved pasta water for a silky sauce.
Step 7: Finish
Sprinkle with:
- Parmesan cheese
- Fresh parsley
- Fresh basil
- Lemon zest and lemon juice (optional)
Serve immediately.
Nut Information
This recipe contains NO nuts in its basic form.
However, always check:
- Packaged ravioli labels
- Parmesan cheese packaging
- Butter or herb blends
Some brands may be produced in facilities that also process tree nuts or peanuts.
To Keep It Nut-Free
- Use certified nut-free ravioli if needed.
- Avoid pesto unless it is made without pine nuts.
- Read ingredient labels carefully if serving someone with a nut allergy.
Serving Suggestions
- Garlic bread
- Caesar salad
- Mixed green salad
- Roasted mushrooms
- Grilled chicken or shrimp
Tips
- Don’t overcook the ravioli—they’re delicate.
- Blistering the tomatoes adds sweetness and flavor.
- Fresh herbs make a noticeable difference.
- Add spinach at the end for extra greens.
- For a creamier version, stir in ¼ cup heavy cream before adding the ravioli.
Q&A
Q: Can I use frozen ravioli?
A: Yes. Cook directly from frozen according to the package instructions.
Q: Can I make this ahead?
A: It’s best served fresh, but leftovers keep in the refrigerator for up to 3 days.
Q: Can I add protein?
A: Absolutely! Grilled chicken, shrimp, Italian sausage, or salmon pair wonderfully with this dish.
Q: Can I use another vegetable?
A: Yes. Broccoli, zucchini, spinach, mushrooms, peas, or green beans are great alternatives.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze it?
A: Freezing isn’t recommended after cooking, as the ravioli and vegetables can become soft. Uncooked ravioli can be frozen according to package directions.
Q: Is this recipe vegetarian?
A: Yes, as long as the ravioli and Parmesan use vegetarian-friendly ingredients.
Approximate Nutrition (Per Serving)
- Calories: 470
- Protein: 18g
- Carbohydrates: 46g
- Fat: 24g
- Saturated Fat: 10g
- Fiber: 4g
- Sugar: 6g
- Sodium: 760mg
