Delightful Ravioli with Tomatoes Asparagus Garlic and Herbs

This colorful springtime pasta brings together soft cheese ravioli, snap-fresh asparagus, and juicy cherry tomatoes in a bright, tasty sauce. It feels like something you'd order at your favorite place, but it comes together fast—just about 25 minutes—so it's ideal for busy nights when you want your meal to feel a bit more special but don't want to fuss around.

This dish has been my secret weapon whenever friends show up without warning. A stash of ready-made ravioli and some crisp veggies make it look like you cooked for hours, when really it’s just half an hour from empty to awesome.

Vibrant Ingredients

• Refrigerated cheese ravioli: Fast and convenient, just pick a good one from the store
• Parmesan cheese: Shred it yourself so it melts better and tastes way richer
• Fresh herbs: Grab some parsley and basil if you can—skip the dried version
• Lemon juice: Fresh gives everything a zippy kick that bottled just can't compete with
• Chicken broth: Makes up the saucy base—use homemade if you have it, otherwise store-bought does fine
• Minced garlic: Go for fresh, not the jarred stuff, to really build out the flavor
• Cherry tomatoes: Choose ripe ones for extra sweetness and a hit of tartness
• Fresh asparagus: Slim, bright green spears work best for crunch and spring flavor

Easy Step-by-Step Directions

Add the finishing touches:

Stir in the fresh herbs and parmesan just before serving, letting the heat of the pasta gently melt the cheese without making it stringy, and keeping the herbs punchy.

Toss in the ravioli:

Gently add the cooked ravioli to the veggies in the skillet and fold everything together so every pasta pocket gets coated in sauce and mixed with the veggies, but be easy so you don’t tear them.

Drizzle in the sauce:

Pour in the lemon juice and broth next. Let everything bubble for a minute or so to let the flavors come together, but don’t cook it down too much—it should stay a little soupy to coat the pasta nicely.

Mix in garlic and tomatoes:

Time to add the garlic and tomatoes; cook just a minute until the tomatoes start to burst and the garlic smells great, but don’t burn it! Sprinkle on your salt and pepper now, so everything soaks up the flavor.

Sear the asparagus:

Heat up some olive oil in a big frying pan, then pop in the asparagus pieces. Let them cook until they brighten up and get a bit browned here and there, but don’t let them get mushy—you want that little bit of crunch left.

Boil the ravioli:

Cook the ravioli in salted water according to what the package says. Drain well (don’t rinse them after, since the natural starch helps make the sauce stick better). Try not to overdo it—they’ll finish up in the skillet.

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The asparagus totally shines here. I whipped this up for the first time after a weekend trip to the farmers market during asparagus high season. The stalks were so crisp and fresh, I wanted to make sure their flavor was front and center without drowning them out.

Seasonal Swaps

This meal is a flexible favorite for cooking with the seasons. Swap in zucchini or corn for asparagus in the summer. Mix things up with butternut squash and sage in the fall instead of basil. When it’s cold, try using spinach and sun-dried tomatoes. The steps stay the same, so you can keep making it no matter what’s fresh at your store or market.

Plan Ahead

It’s best when served as soon as you’re done, but you can get a jump on things by prepping early. Chop your veggies and stash them in the fridge a day before. Whip up the sauce base earlier and chill till you need it, then just warm it up and toss with hot ravioli. Don’t let the finished dish sit too long—if you make it all the way ahead, the pasta soaks up too much sauce and gets mushy.

How To Serve

Dish it up as the main event, maybe with a peppery arugula salad with lemony dressing. Want to bulk it up? Add a little grilled chicken or some shrimp on top. This is awesome with a crisp glass of white wine like Pinot Grigio. Grab some crusty bread too, so you can mop up every bit of sauce.

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Common Questions

→ Is frozen ravioli okay here?

For sure! Just boil it as the package says first, then move on with the rest.

→ Can I swap the asparagus for something else?

Definitely. Try green beans, zucchini, or even some broccoli if you'd like.

→ Which Parmesan is best to use?

Fresh grated is amazing, but pre-grated works too if that’s what you’ve got.

→ How can I keep this vegetarian?

Easy swap—just use veggie broth instead of chicken broth and you’re all set.

→ What should I serve alongside?

This is awesome with some crunchy bread or your go-to salad right next to it.