Name: Ravioli with Tomatoes and Asparagus Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 1/4 cup grated Parmesan cheese, plus more for serving; 1 package (20 ounces) refrigerated cheese ravioli

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I still remember the first time I made this Ravioli with Tomatoes and Asparagus Recipe—it was a chilly spring evening, and I wanted something that felt light but comforting. The bright burst of cherry tomatoes paired with tender asparagus felt like a fresh breath of sunshine on my plate. A friend who joined me was blown away by how vibrant and fresh the flavors were. This dish quickly became a favorite in my kitchen, and I often find myself making it when I want a quick, satisfying meal that still feels special.

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Why This Recipe Shines

Flavor Harmony: The sweet acidity of cherry tomatoes perfectly complements the grassy crunch of asparagus.
Easy Assembly: Quick cooking steps make this recipe weeknight-friendly without compromising flavor.
Texture Play: Tender cheese ravioli pairs beautifully with crisp-tender veggies and a light, savory sauce.
Showstopper Finish: Fresh herbs and Parmesan add an elegant touch that looks and tastes like you spent hours.

What’s wonderful about this Ravioli with Tomatoes and Asparagus Recipe is how it balances fresh, vibrant ingredients with comforting carbs so effortlessly. You get the zingy aroma of garlic and lemon mingling with sautéed veggies, all tossed in a light chicken broth sauce that elevates the ravioli rather than weighing it down. The color contrast alone—ruby red tomatoes and bright green asparagus—brightens any plate and mood.

If you’re feeling new to cooking, don’t worry. I’ll walk you through every step, sharing little tips that help you succeed the first time. This recipe doesn’t need complicated prep or hard-to-find ingredients, making it approachable yet impressive enough for guests. By the end, you’ll have a fresh, flavorful meal that feels like a treat.

The dish shows a white bowl filled with several layers of food. The bottom layer is made of yellow ravioli with crimped edges, scattered evenly across the bowl. On top, bright red cherry tomatoes are placed whole and halved, giving a fresh look. There are also green asparagus stalks lying across and mixed in, adding long, thin shapes with a slightly shiny texture. Finely chopped green herbs are sprinkled over everything, giving small flecks of color. A light sauce coats the ingredients, making them look glossy, with a few black pepper specks for contrast. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Be Working With

I like to measure everything carefully when I cook this ravioli with tomatoes and asparagus recipe, so flavors stay balanced. You’ll find the exact measurements at the bottom in the printable card, but here’s a quick overview to get familiar with what you’ll gather.

Olive oil: For sautéing; extra virgin works best for flavor.
Asparagus: Ends trimmed and cut into pieces; fresh and firm is key.
Cherry tomatoes: Halved for quick cooking and sweet bursts.
Garlic: Minced; adds aromatic sharpness.
Salt and pepper: To season and balance flavors.
Chicken broth: Creates a light sauce; vegetable broth works as a substitute.
Lemon juice: Adds brightness and cuts through richness.
Fresh basil and parsley: Chopped for herbaceous freshness.
Parmesan cheese: Grated for savory depth; add extra when serving.
Refrigerated cheese ravioli: The star carb; use fresh or frozen if preferred.

If you want to swap out any ingredients, fresh asparagus can be replaced with green beans or snap peas, and feel free to use store-bought broth alternatives to keep it simple.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Tools You’ll Need

Large skillet: Wide enough to toss ravioli and veggies comfortably for even cooking.
Large pot: To boil the ravioli properly without crowding for perfect texture.
Colander: For draining the ravioli efficiently.
Wooden spoon or spatula: Gentle tossing without breaking the ravioli.
Measuring spoons and cups: To keep seasoning balanced and sauce perfect.
Knife and cutting board: For prep of asparagus, tomatoes, and herbs.
Grater: For fresh Parmesan, which makes all the difference.

How to Make Ravioli with Tomatoes and Asparagus Recipe

Alright, let’s dive into making this dish. It comes together in just about 25 minutes, and I’ll guide you step by step so your ravioli is cooked right and the vegetables keep their fresh bite.

Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add the cheese ravioli and cook according to package instructions—usually around 4-5 minutes—until tender but still holding shape. Drain carefully and set aside.
Sauté the asparagus: Heat the olive oil in a large skillet over medium-high heat. Toss in the asparagus pieces and cook for 4 to 5 minutes until they’re tender-crisp and vibrant green. You’re looking for a slight snap when you bite into them.
Add tomatoes and garlic: Stir in the halved cherry tomatoes and minced garlic. Season lightly with salt and pepper. Cook for 2 to 3 minutes until the tomatoes start softening and releasing their juices.
Make the sauce: Pour in the chicken broth and lemon juice, and bring the mixture to a gentle simmer. Let it cook for about 2 minutes so the flavors marry and the liquid reduces slightly.
Toss in the ravioli: Add the drained ravioli to the skillet. Gently toss to coat everything in the flavorful sauce without breaking the ravioli.
Finish with herbs and cheese: Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1 to 2 minutes on low heat, just until everything is warmed through and the cheese melts slightly, coating the ravioli and veggies.
Serve immediately: Plate your ravioli hot, and don’t be shy with extra Parmesan on top if you like. The contrast between warm cheese and bright herbs is just wonderful.

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Kitchen Wisdom

Tip 1: Don’t overcook the ravioli; al dente texture keeps it from falling apart when tossed.
Tip 2: Use fresh herbs last to maintain their bright flavor and vibrant color.
Tip 3: If your tomatoes don’t soften enough, cover the skillet briefly to steam them gently.
Tip 4: Reserve a splash of pasta water before draining to loosen the sauce if needed.

How to Serve

The dish shows one layer of yellow ravioli pasta with a soft texture, sitting in a white bowl with curved edges. On top, there are bright green asparagus spears placed diagonally and whole, mixed with red cherry tomatoes that are sometimes cut in half, showing the juicy inside. Scattered over everything are small pieces of chopped green herbs and tiny red pepper flakes, adding texture and color contrast. The pasta and vegetables are lightly coated with a shiny oil sauce that reflects light, giving the dish a fresh and vibrant look. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Flavor Boosters

Add a drizzle of good-quality olive oil or a sprinkle of red pepper flakes if you like a bit of heat. Fresh lemon zest also lifts the flavors nicely without overpowering the dish. For a little crunch and richness, toss on toasted pine nuts or walnuts.

Perfect Pairings

This ravioli with tomatoes and asparagus recipe pairs gorgeously with a crisp white wine like a Sauvignon Blanc or a light Pinot Grigio. A simple green salad with a lemon vinaigrette echoes the citrus notes. Garlic bread or a crusty baguette rounds out the meal if you want more comfort.

Presentation Touches

Serve the ravioli family-style in a large shallow bowl to show off all the colors. Garnish with extra chopped basil and Parmesan shavings for a restaurant-worthy look. For gatherings, consider plating individual portions with a few asparagus tips arranged decoratively on top.

Variations & Easy Swaps

Swap cheese ravioli for spinach or mushroom ravioli for more decadent layers of flavor.
Make it vegan by using plant-based ravioli and replacing Parmesan with nutritional yeast or vegan cheese.
Use vegetable broth instead of chicken broth to keep it vegetarian.
Add sautéed mushrooms or peas for extra veggies and texture.
Include a pinch of chili flakes while cooking for a gentle kick.
Finish with a dollop of ricotta or mascarpone for a creamy finish.

Make-Ahead, Storage & Reheating

Prepare and cook the ravioli and vegetables separately, then combine just before serving.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet over low heat to avoid mushiness, adding a splash of broth if needed.
Do not freeze cooked ravioli to preserve texture; freeze uncooked ravioli and prepare sauce fresh.

FAQs

Q: Can I use frozen ravioli for this recipe?
A: Yes, just adjust the cooking time according to package instructions. Thawing is optional, but cooking from frozen usually works fine if you add a minute or two to boil time.

Q: What if I don’t have fresh asparagus?
A: You can substitute with fresh green beans, snap peas, or broccolini. Just cook until tender-crisp to keep the balance of textures.

Q: Can I make this recipe dairy-free?
A: Absolutely. Swap the Parmesan with a vegan cheese or nutritional yeast and use dairy-free ravioli if available.

Q: How do I prevent ravioli from sticking while cooking?
A: Use plenty of boiling water, stir gently during the first minute, and avoid overcrowding the pot.

Q: What’s the best way to chop herbs for this recipe?
A: Use a sharp knife and a gentle rocking motion to chop basil and parsley. Avoid bruising them to keep the flavors bright.