If you’re craving something that’s both comforting and bursting with vibrant, fresh flavors, this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe is exactly what you need. It’s an effortless yet elegant dish where delicate cheese ravioli meet crisp asparagus, sweet cherry tomatoes, and aromatic garlic, all brought together with fresh herbs and a touch of olive oil. Perfect for a quick weeknight dinner or impressing friends without fuss, this recipe balances richness and brightness beautifully, making every bite a delight.
Ingredients You’ll Need
These ingredients are wonderfully simple but truly essential to create the fresh, bright flavors this dish is known for. Each element brings a unique dimension — from the tender pasta to the crisp vegetables and fragrant herbs, all working harmoniously to elevate the dish.
- Cheese ravioli (9–12 oz package): Choose fresh or frozen ravioli for a creamy, satisfying filling that forms the base of our dish.
- Olive oil (1 tablespoon): Adds richness and helps gently sauté the garlic and vegetables without overwhelming them.
- Garlic (2 cloves, minced): Provides a warm, fragrant kick that flavors the entire dish beautifully.
- Asparagus (1 bunch, trimmed and cut into 2-inch pieces): Brings a crunch and vibrant green color, plus a subtle earthy sweetness.
- Cherry tomatoes (1 cup, halved): Burst with juicy sweetness and add a lovely pop of red against the green asparagus.
- Salt, to taste: Essential to enhance and balance all the natural flavors in the recipe.
- Freshly ground black pepper, to taste: Adds a gentle heat and complexity that rounds out the dish.
- Fresh parsley or basil (2 tablespoons, chopped): Introduces a fresh, herbal note that livens up every bite.
- Reserved pasta water (1/4 cup): Helps bind and lightly thicken the sauce while keeping the ravioli moist and flavorful.
How to Make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a rolling boil. Cooking the ravioli according to package instructions ensures they are perfectly tender, just al dente, and ready to soak up the vibrant sauce we’ll prepare. Don’t forget to reserve 1/4 cup of pasta water before draining — this will be your secret weapon to add silkiness later!
Step 2: Sauté the Garlic
In a wide skillet, warm the olive oil over medium heat. Toss in the minced garlic and sauté for about 1 to 2 minutes until it’s fragrant and just golden. The aroma that fills the kitchen at this point is nothing short of delightful — it sets the perfect stage for the vegetables.
Step 3: Cook the Asparagus and Tomatoes
Add the asparagus pieces and halved cherry tomatoes to the skillet. Sprinkle lightly with salt to help draw out their natural juices. Cook for 5 to 7 minutes, stirring occasionally, until the asparagus is crisp-tender and the tomatoes begin to blister. This step softens the veggies just enough to blend textures while preserving their lively colors and flavors.
Step 4: Combine Ravioli and Vegetables
Gently add the cooked ravioli to the skillet with your sautéed vegetables. Pour in the reserved pasta water and toss everything with care to coat the ravioli evenly, allowing the pasta water to create a light, flavorful sauce that clings beautifully to each bite.
Step 5: Finish with Fresh Herbs and Seasoning
Turn off the heat and sprinkle the chopped fresh parsley or basil over the dish. Add freshly ground black pepper to taste. This final touch of herbs adds an aromatic freshness that complements the savory garlic and sweet vegetables perfectly. Serve the dish warm and enjoy the harmony of flavors.
How to Serve Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
Garnishes
To elevate this dish even more, consider a light grating of Parmesan or Pecorino cheese on top. A drizzle of extra virgin olive oil or a few fresh basil leaves can also brighten the presentation and add layers of aroma and taste. These small touches turn your home-cooked dish into a restaurant-quality meal.
Side Dishes
This ravioli pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to scoop up every last bit of sauce. For a heartier option, roasted potatoes or grilled vegetables complement the freshness of the tomato and asparagus wonderfully, rounding out your meal perfectly.
Creative Ways to Present
Serve this ravioli over a bed of wilted spinach or arugula for extra greens, or pile it in shallow pasta bowls for a rustic, inviting appeal. If you want to impress, drizzle a balsamic glaze around the plate’s rim or sprinkle toasted pine nuts for a delightful crunch and a nutty nuance that plays well with the herbs.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe, transfer them to an airtight container and store in the refrigerator for up to 2 days. This way, the flavors stay fresh and the ravioli remain tender without drying out.
Freezing
While fresh ravioli freezes well, the cooked dish with vegetables and herbs may not maintain its best texture after freezing. However, if needed, freeze the cooked ravioli and sauce separately in airtight containers for up to 1 month, then thaw overnight in the fridge.
Reheating
Reheat leftovers gently in a skillet over low to medium heat, adding a splash of water or broth to loosen the sauce as needed. Avoid using high heat or the microwave for too long, as ravioli can become tough or mushy. Taking care during reheating keeps the dish tasting almost as fresh as the first time.
FAQs
Can I use dried ravioli instead of fresh or frozen?
While fresh or frozen ravioli gives the best texture and flavor for this recipe, dried ravioli can work in a pinch. Just follow the cooking instructions carefully and keep a close eye to prevent overcooking.
What herbs work best in this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe?
Parsley and basil are classics that offer brightness and a fresh finish. You can also experiment with chives or thyme for subtle variations that complement the garlic and tomatoes beautifully.
Can I make this recipe vegan?
Yes! Substitute cheese ravioli with a vegan alternative, and you can skip or substitute the cheese garnish with nutritional yeast or vegan cheese. Just ensure your olive oil and pasta are also vegan-friendly.
Is it necessary to reserve the pasta water?
Absolutely! The starchy pasta water acts as a natural thickener and helps the sauce adhere to the ravioli and vegetables, making the dish more cohesive and flavorful.
How can I add some protein to this dish?
Grilled chicken, sautéed shrimp, or even crispy pancetta make wonderful add-ons. Simply cook your protein separately and mix it in during the final tossing step for a heartier meal.
Final Thoughts
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe is one of those dishes where simplicity shines and fresh ingredients invite you to savor every bite. It’s quick to prepare, full of color, and bursting with flavor — perfect for anyone who loves pasta but wants something a little lighter and brighter. Give it a try and watch it become one of your favorite easy go-to dinners, just like it is for me!
Print
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful ravioli recipe features cheese ravioli sautéed with fresh asparagus, cherry tomatoes, garlic, and fragrant herbs, creating a perfect balance of flavors and textures in under 30 minutes. Ideal for a quick and elegant weeknight dinner, this dish combines tender pasta with crisp vegetables and a light, herb-infused sauce.
Ingredients
Ravioli
- 1 (9–12 oz) package cheese ravioli (fresh or frozen)
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
Seasonings and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- 1/4 cup reserved pasta water
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions until just al dente. Drain the ravioli and reserve 1/4 cup of the pasta cooking water for later use.
- Sauté garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
- Cook asparagus and tomatoes: Add the trimmed, cut asparagus and halved cherry tomatoes to the skillet. Season lightly with salt and cook for 5 to 7 minutes, stirring occasionally, until the asparagus is crisp-tender and the tomatoes begin to blister and soften.
- Combine ravioli and vegetables: Add the cooked ravioli to the skillet with the vegetables. Pour in the reserved pasta water and gently toss everything together to combine and coat the ravioli with the flavorful sauce.
- Finish and serve: Turn off the heat, sprinkle the chopped fresh parsley or basil over the dish, season with freshly ground black pepper to taste, and serve warm immediately for best flavor and texture.
Notes
- Reserve some pasta water to create a light sauce that helps the ingredients meld together.
- Be careful not to overcook the ravioli; they should be tender but still hold their shape.
- Fresh herbs can be swapped with dried herbs if needed, but use about half the amount.
- For a vegan version, substitute cheese ravioli with vegan pasta alternatives and omit the cheese filling.
- Cherry tomatoes can be replaced with grape tomatoes or diced roma tomatoes for variation.
