Ravioli with Tomatoes and Asparagus | A Fresh and Easy Weeknight Pasta

Looking for a quick dinner that tastes like spring in every bite?

This Ravioli with Tomatoes and Asparagus recipe is a light, vibrant, and satisfying meal you can make in under 30 minutes. It’s filled with seasonal vegetables, tossed in a lemony garlic broth, and finished with Parmesan cheese and fresh herbs for the perfect balance of richness and brightness.

Whether you’re cooking for a busy weeknight or craving something meatless and flavorful, this dish is proof that comfort food can be fresh, healthy, and incredibly fast.

Overview

The dish combines refrigerated cheese ravioli with sautéed asparagus and cherry tomatoes, all brought together with a garlic-lemon-chicken broth sauce. Fresh basil, parsley, and a handful of Parmesan elevate the flavors without complicating the prep.

Total time: 25 minutes
Hands-on time: 20 minutes
Skill level: Easy
Servings: 4

Essential Ingredients

Main Ingredients

• 1 (20 oz) package refrigerated cheese ravioli
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed and cut into 2-inch pieces
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup chicken broth (or vegetable broth for vegetarian option)
• 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 topping

Why This Recipe Works

• Fresh vegetables provide texture and color with minimal prep
• Lemon juice and broth create a light, flavorful sauce without cream
• Ravioli shortcut delivers comfort and richness in one step

Tip: Don’t overcook the asparagus—you want it tender-crisp for the best texture and color.

Step-by-Step Instructions

1. Cook the ravioli

Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package directions, usually about 4–5 minutes. Drain and set aside, reserving a bit of the pasta water if you want to loosen the sauce later.

2. Sauté the vegetables

In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4–5 minutes until tender-crisp. Add the halved cherry tomatoes and minced garlic. Season with salt and pepper. Sauté for another 2–3 minutes until tomatoes begin to soften.

3. Add broth and lemon juice

Pour in the chicken broth and lemon juice. Stir to combine. Let it simmer for 2 minutes so the flavors can meld.

4. Toss everything together

Add the cooked ravioli to the skillet. Gently toss to coat in the sauce and combine with the veggies. Stir in the chopped basil, parsley, and grated Parmesan. Cook for 1–2 more minutes until everything is heated through. Serve immediately, topped with extra Parmesan if desired.

Presentation Tips

• Garnish with fresh basil leaves for a pop of green
• Add a sprinkle of red pepper flakes for a spicy touch
• Serve in wide shallow bowls for a rustic bistro-style presentation

Storage & Make-Ahead Tips

• Fridge: Store leftovers in an airtight container for up to 3 days
• Reheat: Warm in a skillet over medium heat with a splash of broth or water
• Make-ahead: Chop vegetables and measure ingredients in advance to save time

Flavor Variations

• Protein Additions: Add cooked chicken, shrimp, or white beans for extra protein
• Herb Swaps: Try thyme or tarragon instead of basil and parsley
• Pasta Swaps: Use tortellini, gnocchi, or penne instead of ravioli

Vegetarian & Gluten-Free Adaptations

• Vegetarian version: Use vegetable broth instead of chicken broth
• Gluten-free version: Use gluten-free ravioli (available in many grocery stores)
• Dairy-free option: Skip the Parmesan or use a dairy-free alternative

Troubleshooting Guide

Issue	Cause	Fix
Ravioli falls apart	Overcooked pasta	Watch closely and remove as soon as done
Sauce too watery	Too much broth or not simmered long enough	Simmer an extra 2–3 minutes to reduce
Asparagus too soft	Cooked too long	Keep it to 4–5 minutes max for crisp texture

Nutrition (Per Serving)

Calories: 410
Fat: 15g
Carbs: 48g
Protein: 18g

Conclusion

Ravioli with Tomatoes and Asparagus is the kind of dish you can turn to when you want comfort food that still feels fresh and light. It’s quick to prepare, full of seasonal vegetables, and endlessly flexible. You can serve it as-is for a satisfying meatless meal or dress it up with your favorite protein for heartier appetites. No complicated techniques, no long ingredient list—just a bowl of pasta that’s as delicious as it is doable.

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FAQs

Can I use frozen ravioli?
Yes. Just adjust the cooking time based on package directions and drain thoroughly.

Can I substitute the vegetables?
Absolutely. Zucchini, spinach, or bell peppers work well too.

Can I make this ahead?
It’s best fresh, but leftovers reheat well. Keep sauce and ravioli separate for best texture.

What kind of ravioli works best?
Cheese ravioli is classic, but spinach, mushroom, or even lobster-filled versions are delicious.

Can I use dry pasta instead of ravioli?
Yes. Choose something that holds sauce well, like penne or orecchiette.