Description
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh, garden-inspired pasta dish that’s bursting with flavor. Ready in under 30 minutes, this simple yet vibrant recipe makes a perfect weeknight dinner or elegant vegetarian meal.
Ingredients
- 1 lb fresh or frozen cheese ravioli
- 1 cup grape or cherry tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 cloves garlic, thinly sliced or minced
- 2–3 tbsp olive oil
- 2 tbsp fresh basil, parsley, or thyme (chopped)
- Salt and pepper, to taste
- Optional: grated Parmesan cheese, red pepper flakes, lemon zest
Instructions
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Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Reserve ¼ cup pasta water and drain the rest. Set ravioli aside.
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In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
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Add asparagus and cook for 2–3 minutes until just tender.
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Add tomatoes and cook 3–4 minutes until they start to blister and soften.
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Return the cooked ravioli to the skillet and gently toss with veggies. Add a splash of reserved pasta water if needed.
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Season with salt, pepper, and fresh herbs. Toss to combine.
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Serve warm, garnished with more herbs, Parmesan, and lemon zest if desired.
Notes
- Use spinach or mushroom ravioli for added flavor.
- Substitute asparagus with green beans, zucchini, or snap peas.
- Add cooked chicken, shrimp, or white beans for protein.
- A drizzle of balsamic glaze adds extra depth.
- Fresh herbs make all the difference—add right before serving.
