Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Description

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh, light, and flavorful pasta dish perfect for spring and summer. The tender ravioli is tossed with juicy cherry tomatoes, crisp asparagus, garlic, and a medley of herbs for a quick yet elegant meal. It’s a perfect weeknight dinner that feels gourmet without much effort.

Ingredients

  • 1 (20 oz) package cheese ravioli (fresh or frozen)

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 1 bunch asparagus, trimmed and cut into 2-inch pieces

  • 1 ½ cups cherry or grape tomatoes, halved

  • ½ cup vegetable or chicken broth (or pasta water)

  • ½ tsp red pepper flakes (optional)

  • ½ tsp salt (or to taste)

  • ¼ tsp black pepper

  • 2 tbsp fresh basil, chopped

  • 1 tbsp fresh parsley, chopped

  • 2 tbsp Parmesan cheese, grated (plus extra for serving)

  • Zest of 1 lemon

Instructions

  1. Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.

  2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).

  3. Add asparagus pieces and cook for 3–4 minutes until slightly tender but still crisp.

  4. Stir in cherry tomatoes, broth (or pasta water), red pepper flakes, salt, and black pepper. Cook until tomatoes soften (about 3 minutes).

  5. Add cooked ravioli into the skillet and gently toss to coat with the vegetables and sauce.

  6. Stir in fresh basil, parsley, lemon zest, and Parmesan cheese.

  7. Serve immediately with extra Parmesan and herbs on top.

Notes

  • Use fresh ravioli for the best flavor and texture. Cheese or spinach ravioli work beautifully.

  • You can substitute zucchini, mushrooms, or peas if asparagus isn’t available.

  • If you prefer a creamier sauce, stir in a splash of heavy cream or a dollop of ricotta at the end.

  • To make it vegan, use dairy-free ravioli and skip the Parmesan or use a vegan substitute.

Tips

  • Don’t overcook the asparagus; it should remain crisp-tender.

  • Reserve a cup of pasta cooking water before draining—it helps bind the sauce if needed.

  • For extra depth, roast the tomatoes beforehand for a sweeter flavor.

  • A drizzle of good-quality olive oil before serving enhances the dish.

Servings

  • Serves: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Nutritional Info (per serving, approx.)

  • Calories: 390

  • Protein: 14g

  • Fat: 14g

  • Carbohydrates: 50g

  • Fiber: 5g

  • Sugar: 6g

  • Sodium: 560mg

Benefits

  • High in fiber & vitamins from asparagus, tomatoes, and herbs.

  • Balanced meal with carbs (ravioli), protein (cheese filling), and vegetables.

  • Quick and easy—ready in under 30 minutes.

  • Customizable for vegetarian, vegan, or even gluten-free diets with substitutions.

Q&A

Q: Can I make this ahead of time?
A: It’s best served fresh, but you can prep the vegetables and cook the ravioli earlier. Toss everything together right before serving.

Q: What kind of ravioli works best?
A: Cheese, spinach-ricotta, or even mushroom ravioli are excellent choices for this light dish.

Q: Can I add protein?
A: Yes! Grilled chicken, shrimp, or even white beans can be added for extra protein.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of broth or olive oil.

Q: Can I freeze it?
A: Freezing is not recommended once combined, as the vegetables lose texture. Freeze the ravioli separately before cooking if needed.

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