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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

A vibrant spring pasta dish featuring tender cheese ravioli tossed with crisp asparagus, juicy cherry tomatoes, and fresh herbs in a light lemon-garlic sauce.  
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main-course
Cuisine: Italian
Calories: 380
Ingredients Method Notes

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

Method
 

  1. Cook the ravioli
  2. Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until they are al dente, typically 4-5 minutes for refrigerated ravioli. Be careful not to overcook as they may split open. Once cooked, drain the ravioli well but do not rinse, as the starch helps the sauce adhere to the pasta.
  3. Prepare the asparagus
  4. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they become bright green and tender-crisp. The asparagus should still have some bite to it as it will continue cooking with the other ingredients.
  5. Add tomatoes and garlic
  6. Add the halved cherry tomatoes and minced garlic to the skillet with the asparagus. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring frequently to prevent the garlic from burning, until the tomatoes begin to soften and release their juices.
  7. Create the sauce
  8. Pour in the chicken broth and lemon juice to the vegetable mixture. Bring the liquid to a gentle simmer and cook for 2 minutes, allowing the flavors to meld together and the sauce to reduce slightly. This creates a light, flavorful base that will coat the ravioli.
  9. Combine with ravioli
  10. Add the cooked and drained ravioli to the skillet and gently toss to combine with the vegetables and sauce. Use a wooden spoon or spatula to carefully fold everything together, ensuring the ravioli is evenly coated with the sauce while avoiding breaking the pasta.
  11. Finish with herbs and cheese
  12. Stir in the chopped fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through and the cheese begins to melt slightly. The herbs should remain vibrant and aromatic, adding freshness to the final dish.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • This dish is best served immediately while the ravioli is tender and the vegetables are fresh.
  • For added protein, consider adding grilled chicken or shrimp.
  • The dish can be made with other seasonal vegetables like zucchini, bell peppers, or peas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the texture of the ravioli may change.