Looking for a light, vibrant pasta dish that’s quick to make and bursting with fresh flavor? This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is just what your dinner table needs! With tender ravioli, sautéed veggies, and a hint of aromatic herbs, this dish delivers big flavor in just 30 minutes—perfect for weeknight meals or casual gatherings with friends.
Why You’ll Love This Recipe
- Fresh & Seasonal: Loaded with colorful vegetables and herbs.
- Quick & Easy: From stovetop to table in under 30 minutes.
- Versatile: Swap in your favorite ravioli or veggies!
A Family Favorite
I still remember the first time I made this dish. I was searching for a fresh, veggie-forward pasta that felt a little special but was still easy to pull together. The smell of garlic and asparagus sautéing in olive oil filled the kitchen, and the colors were just beautiful. One bite in, my family was hooked—and now it’s a go-to favorite for spring and summer meals!
Ingredients
- 1 (9 oz) package fresh or frozen cheese ravioli
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried Italian herbs (or fresh basil and parsley)
- Grated Parmesan cheese, for serving (optional)
How to Make Ravioli with Tomatoes & Asparagus
- Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain. - Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 30 seconds. Add asparagus and cook for 3–4 minutes until just tender. - Add Tomatoes
Stir in the cherry tomatoes and cook for 2–3 minutes until slightly softened. Season with salt, pepper, and herbs. - Combine Everything
Add the cooked ravioli to the skillet and gently toss to combine. Add a splash of the reserved pasta water if needed to loosen the sauce. - Serve
Plate the ravioli with vegetables, top with fresh herbs and a sprinkle of Parmesan if you like, and enjoy!
Recipe Tips
- Use fresh, seasonal produce for the best flavor.
- Don’t overcook the asparagus—a little crunch keeps the dish lively.
- Toss gently to avoid tearing the ravioli.
Variations
- Try different ravioli: Spinach, mushroom, or even butternut squash ravioli work beautifully.
- Add protein: Grilled chicken, shrimp, or chickpeas make it heartier.
- Make it dairy-free: Omit the cheese or use your favorite vegan alternative.
Storage & Make-Ahead
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze separately: Cooked ravioli and sautéed veggies can be frozen in separate containers for up to 2 months.
- Prep ahead: Chop veggies and store them in the fridge so you’re ready to cook when hunger strikes.
FAQs
Can I use frozen ravioli?
Absolutely! Just follow the package directions for cooking time.
What can I use instead of asparagus?
Try green beans, zucchini, or even baby spinach.
What herbs work best?
Fresh basil or parsley add brightness, but thyme or oregano work great too.
How can I make it spicier?
Sprinkle in a pinch of red pepper flakes for a gentle kick.
Final Thoughts
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is proof that simple ingredients can come together to make something truly delicious. It’s light, fresh, and full of flavor—perfect for busy nights, dinner with friends, or anytime you need something satisfying but not heavy.