Description
Ravioli with tomatoes and asparagus is the perfect combination of fresh spring vegetables and tender pasta that creates an absolutely delicious meal in just 30 minutes. This recipe brings together crisp asparagus, juicy cherry tomatoes, fragrant garlic, and aromatic herbs for a restaurant-quality dish you can make at home.
Ingredients
- 1 lb fresh or frozen cheese ravioli (or your preferred filling)
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 4 cloves fresh garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme (or 1 tsp dried)
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Prepare ingredients: Wash and trim asparagus, cutting into 2-inch diagonal pieces. Halve cherry tomatoes and mince garlic cloves.
- Cook ravioli: Bring a large pot of salted water to boiling. Add ravioli and cook according to package directions (3-4 minutes for fresh, 6-8 minutes for frozen). Reserve 1/2 cup pasta water before draining.
- Sauté asparagus: Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook 3-4 minutes until bright green and tender-crisp.
- Add aromatics: Add minced garlic and red pepper flakes. Sauté 30 seconds until fragrant, being careful not to burn.
- Add tomatoes: Add halved cherry tomatoes to skillet. Cook 2-3 minutes until they start to soften and release juices. Season with salt and pepper.
- Combine and finish: Gently fold in cooked ravioli, butter, and fresh herbs. Toss carefully, adding reserved pasta water as needed. Remove from heat and sprinkle with Parmesan cheese.
Notes
Storage: Leftovers keep 3 days refrigerated. Reheat gently in skillet with splash of broth.
Substitutions: Green beans or snap peas work instead of asparagus. For gluten-free, use GF ravioli. For vegan, skip cheese and use plant-based ravioli.
Pro Tips: Don’t overcook vegetables for best texture. Reserve pasta water for silky sauce. Add herbs at the end to preserve bright flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 380
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 25mg
Keywords: ravioli with tomatoes and asparagus, easy ravioli recipe, quick pasta dinner, Italian vegetables, 30 minute meals, weeknight dinner, fresh herb pasta, spring vegetables