Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ravioli with tomatoes, asparagus, garlic, and herbs is one of my favorite quick meals to prepare when I want something fresh, light, and satisfying. I love how the tender ravioli pairs with juicy cherry tomatoes, crisp asparagus, and the brightness of lemon and fresh herbs. It’s a dish that feels both elegant and effortless, perfect for weeknights or even casual dinner parties.

Why You’ll Love This Recipe

I adore this recipe because it’s simple yet full of flavor. Here’s why it always works for me:

1. It’s quick and easy, coming together in about 30 minutes.

2. Fresh herbs give it a burst of brightness that balances the richness of ravioli.

3. The combination of garlic, lemon, and broth creates a light sauce without feeling heavy.

4. It’s versatile—I can use cheese, spinach, or mushroom ravioli depending on my mood.

5. It’s colorful, fresh, and perfect for spring or summer.

Ingredients

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

• 1 tablespoon olive oil

• 1 pound asparagus, ends trimmed, cut into 2-inch pieces

• 2 cups cherry tomatoes, halved

• 3 cloves garlic, minced

• Salt and pepper, to taste

• 1/4 cup chicken broth

• 1 tablespoon lemon juice

• 1/4 cup fresh basil, chopped

• 1/4 cup fresh parsley, chopped

• 1 package (about 9–12 oz) cheese ravioli, cooked according to package instructions

Directions

1. I start by cooking the ravioli according to the package directions, then drain and set aside.

2. In a large skillet, I heat olive oil over medium heat. I add asparagus and sauté for about 4–5 minutes until just tender.

3. I stir in the cherry tomatoes and garlic, cooking for another 2–3 minutes until fragrant and the tomatoes start to soften.

4. I season with salt and pepper, then pour in the chicken broth and lemon juice, letting it simmer for about 2 minutes to create a light sauce.

5. I toss the cooked ravioli into the skillet, gently mixing to coat it with the vegetables and sauce.

6. Finally, I sprinkle in fresh basil and parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 30 minutes total:

• Prep time: 10 minutes

• Cook time: 20 minutes

Variations

I enjoy switching this dish up depending on what I have:

• For a vegetarian version, I replace the chicken broth with vegetable broth.

• I sometimes add shaved parmesan on top for extra richness.

• If I want a little heat, I sprinkle in red pepper flakes while sautéing the garlic.

• For more protein, I add grilled chicken or shrimp.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer the stovetop with a splash of broth or water to keep the pasta from drying out, though the microwave works if I’m short on time.

FAQs

Can I use frozen ravioli?

Yes, I often use frozen ravioli. I just cook it according to the package directions before adding it to the skillet.

Can I make this recipe vegan?

Absolutely! I use vegan ravioli and substitute vegetable broth for chicken broth.

What other herbs can I use?

I sometimes swap basil and parsley for fresh thyme, oregano, or even dill for a different flavor.

Can I prepare this dish ahead of time?

I prefer making it fresh, but I can prep the vegetables earlier in the day to save time. Cooking the dish right before serving gives the best flavor.

What type of ravioli works best?

I usually go with cheese ravioli, but spinach, mushroom, or even butternut squash ravioli taste wonderful in this recipe.

Conclusion

Ravioli with tomatoes, asparagus, garlic, and herbs is one of my go-to meals when I want something quick yet impressive. I love how fresh and vibrant it tastes while still being hearty enough to satisfy. With its colorful vegetables, light sauce, and tender ravioli, this dish always feels like a fresh, homemade treat.

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