If you’re looking for a dinner that feels a little fancy but is still quick and easy to make, this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is the answer. It’s one of those dishes that has all the comforting flavors of a home-cooked meal, but without all the effort. The pillowy ravioli is paired with sautéed asparagus, juicy tomatoes, and fragrant garlic, creating a perfect balance of textures and tastes. Topped with fresh herbs, this dish is as satisfying as it is delicious.
What I love most about this recipe is that it’s versatile enough to make any time of year. In the warmer months, the tomatoes and fresh herbs shine, while the asparagus adds a touch of earthiness that makes it comforting when it’s a little chillier outside. Whether you’re cooking for yourself or entertaining guests, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 20 minutes, so it’s perfect for weeknights when you need a fast but flavorful meal.
- Fresh and Light – The combination of fresh veggies, garlic, and herbs makes this dish feel light but still hearty and satisfying.
- Customizable – Use any kind of ravioli you like (cheese, meat, or veggie-filled) and switch up the veggies based on what’s in season.
- Healthy and Flavorful – A veggie-packed pasta dish that’s both healthy and delicious.
- Impresses Every Time – The beautiful colors and flavors make this a great choice for a dinner party or a cozy date night at home.
Ingredients You’ll Need
- Ravioli – Any type of ravioli works here, but I love using cheese-filled ravioli for a creamy base that pairs wonderfully with the veggies.
- Asparagus – Fresh asparagus adds a nice crunch and a slightly earthy flavor.
- Tomatoes – Cherry or grape tomatoes are ideal for their sweetness, but any variety works.
- Garlic – A must for that aromatic, savory depth of flavor.
- Olive oil – To sauté the veggies and bring out all their flavor.
- Fresh herbs – I use basil, parsley, and thyme, but you can experiment with your favorites.
- Lemon zest – For a bright, fresh touch that enhances the flavor of the veggies.
- Parmesan cheese – Grated fresh parmesan for that perfect finishing touch.
- Salt and pepper – To taste, bringing out the natural flavors of the ingredients.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Since ravioli cooks quickly, it usually only takes about 4-5 minutes. Once done, reserve a cup of pasta water, then drain the ravioli and set it aside.
Step 2: Sauté the Vegetables
While the pasta is cooking, heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic—it can turn bitter quickly!
Next, add the asparagus to the pan. Cook for about 3-4 minutes, stirring occasionally, until the asparagus is just tender but still crisp. Add the tomatoes and cook for an additional 2 minutes, just until they start to soften and release their juices.
Step 3: Toss Everything Together
Add the cooked ravioli to the skillet with the vegetables. Gently toss the ravioli and veggies together, making sure the pasta is well coated in the garlicky oil and the flavors are evenly distributed. If the mixture feels a bit dry, you can add a splash of the reserved pasta water to help bring everything together.
Step 4: Add Fresh Herbs and Lemon Zest
Stir in the fresh herbs—basil, parsley, and thyme—and a little lemon zest for brightness. Give everything one last toss to combine, then season with salt and pepper to taste.
Step 5: Serve and Garnish
Transfer the ravioli mixture to serving plates and top with freshly grated parmesan cheese. A sprinkle of extra herbs or a dash of lemon juice will add an extra burst of flavor if desired.
Helpful Tips
- Use fresh ravioli – Fresh ravioli cooks faster and has a better texture than frozen varieties, but frozen ravioli works perfectly well too. Just make sure to follow the package directions for the cooking time.
- Change up the veggies – Feel free to swap in different veggies depending on what you have on hand or what’s in season. Zucchini, spinach, or bell peppers would also make great additions.
- Use store-bought pesto for extra flavor – If you want to save time, toss the cooked ravioli with some pesto instead of making the garlic oil. This will add a creamy, herbal flavor to the dish.
- Add protein – If you want to make this dish heartier, you can add grilled chicken, shrimp, or even some sautéed sausage.
- Reheat leftovers gently – If you have leftovers, reheat the ravioli gently in a pan over low heat with a little olive oil or pasta water to keep it from drying out.
Frequently Asked Questions (FAQs)
Can I use frozen ravioli?
Yes, frozen ravioli works just fine! Just follow the package instructions for cooking time, and be sure to add a bit of extra pasta water if needed when mixing everything together.
What if I don’t have fresh herbs?
If you don’t have fresh herbs, you can use dried herbs instead, but you’ll need to use about 1/3 of the amount. If you’re in a pinch, Italian seasoning is a great alternative.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prep the veggies and cook the ravioli ahead of time. When you’re ready to serve, just sauté the veggies, toss with the ravioli, and add the herbs and lemon zest for a quick meal.
What other pasta can I use?
While ravioli is ideal for this recipe, any pasta you enjoy can be substituted. Try using farfalle, penne, or fusilli for a different twist.
Can I make it dairy-free?
Yes! Simply omit the parmesan or use a dairy-free alternative. You can also make the dish even lighter by replacing the butter with a vegan margarine or olive oil.
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a wonderfully light yet satisfying dish that’s perfect for any occasion. It’s quick, packed with flavor, and incredibly versatile, making it a go-to for weeknight dinners, special occasions, or anytime you’re craving a delicious meal. I hope you give this recipe a try—it’s one I return to again and again. Let me know how it turns out, and enjoy every bite!
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Ingredients
- 1 16 oz package cheese ravioli (fresh or frozen)
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 2 cloves garlic minced
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes halved
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil chopped (for garnish)
- Freshly grated Parmesan cheese for serving, optional
Instructions
- Cook the ravioli:
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (usually about 4-5 minutes for fresh ravioli or 7-8 minutes for frozen). Drain the ravioli, reserving 1/2 cup of pasta water. Set aside.
- Sauté the vegetables:
- While the ravioli is cooking, heat olive oil in a large skillet over medium heat. Add the sliced onion and cook for 2-3 minutes until softened.
- Add garlic and asparagus:
- Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant. Then, add the asparagus pieces and cook for 4-5 minutes until they are tender but still crisp.
- Cook the tomatoes:
- Add the halved cherry tomatoes, oregano, and basil to the skillet. Cook for another 2-3 minutes, allowing the tomatoes to soften and release their juices.
- Combine ravioli and veggies:
- Add the cooked ravioli to the skillet along with the reserved pasta water. Gently toss everything together until the ravioli is well coated with the vegetables and herbs. Season with salt and pepper to taste.
- Serve:
- Divide the pasta and vegetables among plates. Garnish with fresh parsley or basil and sprinkle with Parmesan cheese if desired. Serve immediately.
Notes
- You can use any ravioli filling you like, but cheese ravioli pairs beautifully with the veggies and herbs.
- Feel free to add extra veggies, like spinach or zucchini, for more color and flavor.
- For a richer sauce, add a tablespoon of butter or a splash of cream after combining the ravioli and veggies.
- This recipe is perfect for using up fresh, seasonal vegetables—experiment with what’s in season!
