Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh, vibrant dish that’s full of flavor and comes together in minutes. Tender ravioli are tossed with juicy tomatoes, crisp-tender asparagus, sautéed garlic, and a medley of herbs for a light yet satisfying meal. It’s the kind of pasta dish I turn to when I want something easy, seasonal, and full of garden-fresh goodness.

Why You’ll Love This Recipe

I love this recipe because it uses simple ingredients but delivers restaurant-worthy flavor. The combination of the soft, cheesy ravioli with the brightness of the tomatoes and the earthy asparagus is unbeatable. The garlic and herbs tie everything together, and it’s ready in under 30 minutes. Whether I’m cooking a weeknight dinner or entertaining with minimal effort, this dish is always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen cheese ravioli

• Grape or cherry tomatoes, halved

• Asparagus, trimmed and cut into bite-sized pieces

• Garlic, thinly sliced or minced

• Olive oil

• Fresh basil, parsley, or thyme

• Salt and pepper

• Optional: grated Parmesan cheese, red pepper flakes, lemon zest

Directions

1. I bring a large pot of salted water to a boil and cook the ravioli according to package instructions. I reserve a little pasta water, then drain and set the ravioli aside.

2. In a large skillet, I heat olive oil over medium heat and sauté the garlic until fragrant.

3. I add the asparagus and cook for 2–3 minutes until it starts to soften.

4. I toss in the tomatoes and cook until they begin to blister and release their juices, about 3–4 minutes.

5. I return the ravioli to the skillet and gently toss everything together. If needed, I add a splash of reserved pasta water to loosen the sauce.

6. I season with salt, pepper, and fresh herbs, then toss again to coat.

7. I serve it warm, garnished with extra herbs, Parmesan, or lemon zest.

Servings and timing

This recipe serves 4 and takes around 25 minutes from start to finish, making it a perfect quick and fresh dinner option.

Variations

• I sometimes use spinach- or mushroom-filled ravioli for added flavor.

• Swapping asparagus for green beans or zucchini works well in a pinch.

• I’ve added grilled chicken or shrimp to turn it into a heartier meal.

• A drizzle of balsamic glaze adds a touch of sweetness and depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over low heat with a splash of water or olive oil. I avoid microwaving too long to keep the ravioli from getting soggy.

FAQs

Can I use frozen ravioli?

Yes, I just boil them directly from frozen and follow the rest of the recipe as written.

How do I keep the ravioli from falling apart?

I cook them gently and avoid over-stirring once they’re added to the skillet. A soft hand goes a long way here.

Is this dish vegetarian?

Yes, as long as I use cheese-filled ravioli and skip any meat add-ins, this dish is fully vegetarian.

Can I make this gluten-free?

Absolutely. I use gluten-free ravioli from the freezer section and follow the same method.

What herbs work best?

I love basil and parsley together, but thyme or even a little rosemary adds great flavor too. Fresh herbs really brighten up the dish.

Conclusion

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a simple yet flavorful dish I can make any time of year—but it shines brightest with fresh, seasonal produce. With just a few wholesome ingredients and less than 30 minutes, this meal delivers on both taste and convenience. Whether I’m feeding the family or making a cozy dinner for myself, this one always feels like a treat.