Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a light yet flavorful dish that celebrates the beauty of fresh ingredients. Tender cheese- or spinach-filled ravioli are tossed in a garlicky olive oil sauce with blistered cherry tomatoes, crisp-tender asparagus, and a medley of fresh herbs. This dish is perfect for spring and summer, when produce is at its peak, but it’s equally comforting year-round. It’s quick enough for a weeknight dinner yet elegant enough to serve guests. The combination of juicy tomatoes, aromatic garlic, and bright herbs creates a sauce that’s simple but deeply satisfying—no heavy cream or complicated steps required
Ingredients:
For the Pasta:
- 1 lb (450g) fresh or frozen ravioli (cheese, spinach, or mushroom-filled work well)
- Salt, for pasta water
For the Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced or minced
- 1 pint (about 2 cups) cherry or grape tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ¼ tsp red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter (optional, for richness)
- ¼ cup grated Parmesan cheese (plus more for serving)
- ¼ cup chopped fresh herbs (such as basil, parsley, or chives)
- Zest of 1 lemon (optional, for brightness)
Instructions:
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Fresh ravioli typically cooks in 3–4 minutes; frozen may take a bit longer. Reserve ½ cup of pasta water, then drain the ravioli and set aside.
2. Sauté the Garlic and Tomatoes
While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for 30–60 seconds, just until fragrant—be careful not to brown it. Add the halved cherry tomatoes and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to soften and blister.
3. Add the Asparagus
Stir in the asparagus pieces and cook for another 3–4 minutes, until they are bright green and just tender. If the pan gets too dry, add a splash of the reserved pasta water to help steam the vegetables and create a light sauce.
4. Combine with Ravioli
Add the cooked ravioli to the skillet along with a few tablespoons of the reserved pasta water. Gently toss everything together to coat the pasta in the garlicky tomato mixture. Add the butter (if using) and stir until melted and glossy.
5. Finish with Herbs and Cheese
Remove the skillet from heat. Stir in the grated Parmesan, chopped herbs, and lemon zest (if using). Taste and adjust seasoning with salt and pepper as needed.
6. Serve
Divide the ravioli among plates or shallow bowls. Top with extra Parmesan, a drizzle of olive oil, and more fresh herbs if desired. Serve immediately while warm and fragrant.
Tips for Success:
- Use high-quality ravioli from the refrigerated section or your local deli for the best texture and flavor.
- Don’t overcook the asparagus—it should be tender but still have a slight bite.
- For a heartier version, add sautéed mushrooms, grilled chicken, or white beans.
- Want a creamier sauce? Stir in a splash of heavy cream or a spoonful of ricotta at the end.
Serving Suggestions:
- Pair with a crisp green salad dressed in lemon vinaigrette.
- Serve with crusty bread or garlic toast to soak up the sauce.
- Enjoy with a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio.
Would you like a version with sun-dried tomatoes, a creamy pesto twist, or a vegan adaptation? I’d love to help you customize it!