This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a bright and flavorful dish that blends the freshness of spring vegetables with the comfort of tender pasta. It’s quick, elegant, and ideal for both busy weeknights and relaxed weekend gatherings. Imagine tender pillows of ravioli tossed with sweet blistered tomatoes, crisp asparagus, and aromatic garlic—all tied together with fresh herbs and a touch of Parmesan.
This one-pan wonder will not only impress your guests, but also keep your cleanup to a minimum. Whether you’re craving a restaurant-quality dinner or planning a cozy meal at home, this recipe checks all the boxes.
Why You’ll Love This Ravioli Dish
Quick and Effortless
Ready in under 30 minutes, this recipe fits perfectly into any schedule—no advanced prep or complicated techniques needed.
Fresh and Flavorful
It highlights the beauty of seasonal produce like asparagus and tomatoes, elevated by garlic and herbs.
Versatile and Customizable
You can switch up the ravioli filling or use what you have on hand. Add a protein if you want something more hearty.
Minimal Cleanup
Everything is prepared in a single skillet after the pasta is boiled, making post-dinner cleanup a breeze.
Ingredients You’ll Need
For the Main Dish
- 12–16 oz fresh or frozen ravioli (cheese, spinach, or mushroom-filled work well)
- 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
- 2 cups cherry or grape tomatoes, halved
- 3 tbsp olive oil (plus more for drizzling)
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for heat)
- ¼ cup vegetable or chicken broth
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 2 tbsp chopped fresh herbs (basil, parsley, thyme)
- Salt and freshly ground black pepper, to taste
For Serving
- Extra virgin olive oil
- More grated Parmesan
- Crusty bread or side salad (optional)
Step-by-Step Instructions
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions—usually about 3 to 5 minutes—until they float and are tender but not mushy. Drain and set aside.
Tip: Drizzle a touch of olive oil over the cooked ravioli to prevent sticking while you prep the vegetables.
Sauté the Garlic, Asparagus, and Tomatoes
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the asparagus pieces and sauté for 3–4 minutes, stirring occasionally, until they’re tender-crisp. Then, toss in the halved cherry tomatoes and continue cooking for another 2–3 minutes until they start to blister and release some juice.
Add Broth and Combine Everything
Pour in the broth and stir to deglaze the pan, scraping up any flavorful bits. Add red pepper flakes (if using), and season with salt and black pepper.
Gently add the cooked ravioli to the skillet and toss everything together to coat in the light sauce. Be careful not to tear the ravioli.
Sprinkle in the grated Parmesan cheese and chopped fresh herbs. Stir until the cheese melts into the sauce and everything is combined.
Plate and Serve
Divide the ravioli and veggies onto plates. Drizzle a little extra virgin olive oil and sprinkle additional Parmesan on top.
Serve immediately with crusty bread or a simple green salad for a balanced meal.
Serving Suggestions
- Wine Pairing: A chilled Pinot Grigio or Sauvignon Blanc complements the lemony, herbal notes of the dish.
- Protein Boost: Add grilled chicken, sautéed shrimp, or crumbled Italian sausage.
- Vegetarian Flair: Stick with vegetable broth and consider tossing in spinach, sautéed mushrooms, or artichoke hearts.
- Make It a Feast: Serve with garlic bread and a side of roasted vegetables for a full Italian-inspired spread.
Pro Tips for Success
- Use Fresh Ingredients: Fresh garlic, real Parmesan (not pre-shredded), and ripe tomatoes bring out the best flavor.
- Balance Textures: Don’t overcook the asparagus. It should stay bright and a little crisp to contrast with the soft ravioli.
- Choose Quality Ravioli: Fresh ravioli from the deli section usually have a better texture and taste than frozen. If using frozen, don’t thaw—just boil straight from frozen.
- Make It Creamy: For a luxurious twist, stir in a splash of heavy cream or a spoonful of mascarpone at the end.
Storage and Reheating
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat:
- Add a splash of broth or water to a skillet and warm over medium heat.
- Stir gently to prevent breaking the ravioli.
- Alternatively, microwave in 30-second intervals, stirring in between.
Final Thoughts
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a celebration of simple, quality ingredients brought together in a way that feels both nourishing and indulgent. It offers a beautiful contrast of textures and colors—golden pasta, crisp green asparagus, juicy tomatoes, and flecks of bright herbs all come together in a harmonious dish that’s worthy of any occasion.
Best of all, it’s easy enough to whip up on a Tuesday night and fancy enough to serve at your next dinner party. Once you try it, this recipe may become your go-to whenever you need something quick, elegant, and undeniably delicious.
Frequently Asked Questions
What type of ravioli works best in this recipe?
Cheese ravioli is a classic choice, but you can use spinach, mushroom, or even meat-filled ravioli for variety.
Can I make this dish vegan?
Yes! Use vegan ravioli (available at many stores), substitute vegetable broth, and skip or use a vegan Parmesan alternative.
How do I keep the ravioli from falling apart?
Cook the ravioli just until al dente, and toss gently in the skillet when combining with vegetables and sauce.
Can I use frozen vegetables instead of fresh?
While fresh asparagus and tomatoes are recommended for optimal texture and flavor, frozen vegetables can work in a pinch—just note that they may release more water.
Is it okay to add cream or cheese to the sauce?
Absolutely. A splash of cream or a spoonful of mascarpone will add richness, and you can increase the Parmesan for extra depth.
Can I make this ahead of time?
This dish is best served fresh. If you do want to prep ahead, cook the ravioli and chop the vegetables in advance. Sauté and assemble right before serving for the best results.