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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs


  • Author: Avery
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This vibrant ravioli dish is a celebration of fresh ingredients and bold flavors. Tender ravioli is tossed with juicy cherry tomatoes, crisp-tender asparagus, and a fragrant garlic-herb medley for a simple yet impressive meal. It’s light, satisfying, and perfect for spring or summer nights when fresh produce is at its peak.


Ingredients

Scale
  • 12 ounces fresh or frozen ravioli
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
  3. Add the cherry tomatoes and asparagus. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and the asparagus is tender-crisp.
  4. Add the cooked ravioli to the skillet, tossing gently to combine. If it looks dry, add a splash of reserved pasta water.
  5. Stir in basil and parsley. Season with salt and pepper. Cook for 1-2 minutes more until everything is heated through.
  6. Serve immediately with grated Parmesan on top.

Notes

  • For extra flavor, add a squeeze of fresh lemon juice or a pinch of red pepper flakes.
  • You can use cheese, spinach, or mushroom ravioli whichever you like best!
  • This dish is also great served cold as a pasta salad for lunch the next day.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Pasta
  • Method: Stovetop
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 plate
  • Calories: 320 kcal
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: ravioli with vegetables, asparagus pasta, tomato garlic ravioli, spring pasta, easy vegetarian dinner