Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

This vibrant spring ravioli dish combines tender cheese-filled pasta with fresh asparagus and sweet cherry tomatoes in a light, flavorful sauce. It's a restaurant-quality meal that comes together in just 25 minutes, perfect for weeknight dinners when you want something special without the fuss.

This recipe saved me countless times when unexpected guests arrived. The combination of store-bought ravioli with fresh vegetables creates a dish that looks and tastes like I spent hours in the kitchen, when really it took less than 30 minutes.

Ingredients

• Fresh asparagus: For a crisp texture and spring flavor, look for bright green stalks with tight tips
• Cherry tomatoes: Add sweetness and acidity, choose ripe ones for best flavor
• Minced garlic: Creates aromatic depth, use fresh rather than pre-minced for the best taste
• Chicken broth: Forms the base of the light sauce, homemade elevates the dish but store-bought works well too
• Lemon juice: Brightens all the flavors, fresh is significantly better than bottled
• Fresh herbs: Like basil and parsley provide color and summery notes, avoid dried substitutes
• Parmesan cheese: Adds savory richness, grate it yourself from a block for superior melt and flavor
• Refrigerated cheese ravioli: Offers convenience without sacrificing quality, choose a good brand

Step-by-Step Instructions

Prepare the ravioli:

Cook according to package directions until al dente. Be careful not to overcook as the pasta will continue cooking slightly when added back to the skillet with the sauce. Drain thoroughly, but do not rinse as the starch helps the sauce adhere to the pasta.

Cook the asparagus:

Heat olive oil in a large skillet until shimmering but not smoking. Add asparagus pieces and cook until they turn bright green and develop some caramelization while still maintaining a slight crunch. This step builds the vegetable foundation of the dish.

Add aromatics and tomatoes:

Incorporate the cherry tomatoes and minced garlic, allowing the tomatoes to soften just enough to release their juices while the garlic becomes fragrant without burning. Season at this stage so the vegetables can absorb the salt and pepper.

Create the sauce:

Pour in chicken broth and lemon juice, allowing the liquid to simmer briefly. This creates a light sauce that will coat the pasta without drowning it. The sauce should reduce slightly but remain brothy.

Combine with pasta:

Gently fold the cooked ravioli into the vegetable mixture, using careful motions to prevent tearing the delicate pasta. Make sure each piece gets coated with the flavorful sauce and distributed among the vegetables.

Finish with fresh elements:

Add the herbs and cheese last to preserve their fresh flavor and prevent the cheese from becoming stringy. The residual heat will warm everything perfectly without cooking away the bright herbal notes.

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The asparagus is truly the star of this dish. I first created this recipe after visiting our local farmers market in early spring when asparagus was at its peak. The stalks were so tender and flavorful that I wanted to create something that would showcase them properly without overpowering their delicate taste.

Seasonal Variations

This recipe shines as a template for seasonal cooking. In summer, replace asparagus with zucchini or yellow squash and add corn kernels for sweetness. Fall calls for butternut squash cubes and sage instead of basil. Winter versions work beautifully with spinach and sun-dried tomatoes instead of fresh. The basic technique remains the same, making this a year-round favorite that adapts to whatever looks best at the market.

Make It Ahead

While best enjoyed immediately after cooking, you can prepare components ahead of time to streamline dinner. Cut vegetables and store in the refrigerator up to a day ahead. The sauce base can be made early in the day and refrigerated, then reheated and combined with freshly cooked ravioli just before serving. Avoid storing the completed dish for more than a few hours as the ravioli will absorb too much liquid and become soggy.

Serving Suggestions

Serve this pasta as a main course alongside a simple arugula salad dressed with lemon vinaigrette. For a more substantial meal, add a protein like grilled chicken or shrimp to the finished dish. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing, highlighting the fresh vegetable flavors. Warm crusty bread completes the meal, perfect for soaking up any remaining sauce.

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Frequently Asked Questions

→ Can I use frozen ravioli for this dish?

Yes, frozen ravioli works well. Cook it according to package instructions before adding it to the skillet.

→ Can I substitute another vegetable for asparagus?

Absolutely! You can use green beans, zucchini, or broccoli as alternatives to asparagus.

→ What type of Parmesan cheese is best?

Freshly grated Parmesan cheese provides the best flavor, but pre-grated cheese can also be used in a pinch.

→ How can I make this dish vegetarian?

Simply replace the chicken broth with vegetable broth to make this dish vegetarian-friendly.

→ What can I serve with this meal?

A side salad or crusty bread pairs wonderfully with this dish for a complete meal.