Name: Ravioli with Tomatoes and Asparagus Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 lb cheese or spinach ravioli (fresh or refrigerated); 1 tbsp olive oil; 1 bunch asparagus (trimmed and cut into 2-inch pieces); 1 cup cherry tomatoes (halved); 2 garlic cloves (minced); ¼ tsp red pepper flakes (optional); ¼ cup grated Parmesan cheese; Salt and black pepper to taste; Fresh basil or parsley for garnish

Jump to Recipe·Print Recipe

If you’re searching for a dish that tastes like pure sunshine in a bowl, look no further than the Ravioli with Tomatoes and Asparagus Recipe! This is the kind of quick Italian-inspired meal that feels special enough for company, yet is easy enough to whip up on a weeknight. With tender ravioli, sweet bursts of cherry tomatoes, crisp-tender asparagus, lots of fresh basil, and a downright irresistible sprinkle of Parmesan, every bite is colorful, fresh, and completely satisfying. Whether you crave something light but still indulgent, or simply want a new way to showcase spring and summer produce, this Ravioli with Tomatoes and Asparagus Recipe is about to earn a top spot in your rotation.

Ravioli with Tomatoes and Asparagus Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Ravioli with Tomatoes and Asparagus Recipe is in its simplicity. Each ingredient packs its own flavor punch and brings a unique color or texture to the party, making the final dish impressively vibrant without a lot of fuss.

1 lb cheese or spinach ravioli (fresh or refrigerated): Opt for your favorite variety—the ravioli acts as the creamy, pillowy base of this dish and cooks quickly.
1 tbsp olive oil: A little goes a long way to create a luscious, light sauce that ties everything together.
1 bunch asparagus (trimmed and cut into 2-inch pieces): Asparagus adds a bright pop of color and a lovely crisp-tender bite.
1 cup cherry tomatoes (halved): These burst with juicy sweetness when cooked and bring gorgeous color.
2 garlic cloves (minced): Garlic infuses the whole dish with irresistible aroma and flavor.
¼ tsp red pepper flakes (optional): For a gentle kick of heat that wakes up all the other flavors.
¼ cup grated Parmesan cheese: Salty, nutty Parmesan finishes the dish with classic Italian flare.
Salt and black pepper to taste: Season to perfection and balance all the other elements.
Fresh basil or parsley for garnish: Fresh herbs complete our Ravioli with Tomatoes and Asparagus Recipe with a refreshing, garden-fresh note.

How to Make Ravioli with Tomatoes and Asparagus Recipe

Step 1: Cook the Ravioli

Bring a large pot of salted water to a rolling boil and add the ravioli. Cook according to the package instructions, but keep a close eye—fresh ravioli cooks quickly! When they’re just tender, reserve about ½ cup of the cooking water before draining. This pasta water has all the magic starchy goodness you’ll need to help the sauce and ravioli come together later. Set the cooked ravioli aside while getting the veggies ready.

Step 2: Sauté the Asparagus

While the ravioli is bubbling away, grab your largest skillet and warm the olive oil over medium heat. Add the bite-sized asparagus pieces and cook, stirring occasionally, for 3 to 4 minutes. The goal is tender-crisp asparagus: you want them to still have a little snap! Don’t wander too far—the asparagus goes from perfect to overcooked in a flash.

Step 3: Add Tomatoes, Garlic, and Red Pepper Flakes

To the sizzling asparagus, stir in the halved cherry tomatoes, minced garlic, and if you love a subtle spicy note, the red pepper flakes. Let everything cook for another 2 to 3 minutes, just until the tomatoes start to soften and release their sweet juices. The garlic will be fragrant and the kitchen will smell amazing.

Step 4: Toss with Ravioli and Loosen the Sauce

Gently add the cooked ravioli to the skillet, being careful not to break them apart. Toss everything together with a wooden spoon or spatula, and if things look a little dry, add a splash or two of the reserved pasta water until the sauce is just loose enough to coat the ravioli and vegetables. Taste and season with salt and black pepper as needed.

Step 5: Finish with Parmesan and Fresh Herbs

Right before serving, shower the whole pan with grated Parmesan cheese. Toss once more so the cheese melts into the glossy sauce, then scatter fresh basil or parsley on top. The Ravioli with Tomatoes and Asparagus Recipe is now ready to wow everyone at the table!

How to Serve Ravioli with Tomatoes and Asparagus Recipe

Garnishes

A sprinkle of extra Parmesan, some torn fresh basil, or chopped parsley on top will make your bowl look and taste restaurant-worthy. If you’re feeling fancy, finish with a delicate drizzle of quality olive oil or a few curls of lemon zest for a bright boost.

Side Dishes

This Ravioli with Tomatoes and Asparagus Recipe pairs beautifully with a peppery arugula salad or a basket of warm, crusty bread for soaking up every bit of sauce. For a larger spread, serve alongside a simple antipasto platter or some roasted vegetables to keep the veggie theme going.

Creative Ways to Present

For a stunning dinner party presentation, serve the ravioli in shallow bowls and let the colors shine. You can also portion it into small ramekins or mini gratin dishes for a fun appetizer. If you’re serving a crowd, try arranging the ravioli family-style in a big platter, topped with generous amounts of basil and Parmesan so everyone can dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Ravioli with Tomatoes and Asparagus Recipe keeps surprisingly well! Transfer cooled leftovers to an airtight container and refrigerate for up to two days. The flavors continue to meld, making it just as tasty the next day.

Freezing

While you can freeze cooked ravioli, the vegetables will lose some of their crispness. For best results, freeze just the ravioli and sauce in a freezer-safe container for up to one month, then add freshly sautéed asparagus and tomatoes after reheating.

Reheating

To reheat, add the pasta and veggies to a skillet with a splash of water or broth over medium-low heat. Gently warm everything, stirring occasionally, until the ravioli are heated through. Finish with fresh herbs and extra cheese for a “just-cooked” taste.

FAQs

Can I use frozen ravioli instead of fresh?

Absolutely! Frozen ravioli work well in the Ravioli with Tomatoes and Asparagus Recipe, just follow the package directions for cook time and make sure not to overcook them so they stay tender.

What other vegetables could I add?

Feel free to mix it up—zucchini, peas, or even baby spinach are wonderful additions to the Ravioli with Tomatoes and Asparagus Recipe. Just remember to adjust cooking times as needed, so everything stays crisp and vibrant.

Can this recipe be made vegan?

You can make a vegan version by using plant-based ravioli and a dairy-free Parmesan substitute. Double-check that your pasta and cheese alternatives are vegan-friendly, and enjoy a delicious plant-based take on this dish!

What’s the best way to keep ravioli from bursting?

Use gentle stirring and avoid crowding the pan when boiling ravioli. A quick, careful toss when adding them to the vegetables helps keep the ravioli whole and looking gorgeous.

Is there a make-ahead tip for busy nights?

Definitely! Prep your asparagus and tomatoes in advance, and store them in the fridge. Then, all you have to do is cook the ravioli and do a quick sauté—dinner will be on the table in no time.

Final Thoughts

I truly hope you give this Ravioli with Tomatoes and Asparagus Recipe a try soon. It’s every bit as tasty as it is beautiful, and the ease of preparation makes it perfect for any night of the week. Don’t be surprised if it becomes a go-to favorite in your own kitchen!

Ravioli with Tomatoes and Asparagus Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 20 reviews

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

Print Recipe

Description

Delicious and easy-to-make ravioli dish featuring the flavors of tomatoes and asparagus, finished with Parmesan cheese and fresh herbs.

Ingredients

Scale

Ravioli:

1 lb cheese or spinach ravioli (fresh or refrigerated)

Other Ingredients:

1 tbsp olive oil
1 bunch asparagus (trimmed and cut into 2-inch pieces)
1 cup cherry tomatoes (halved)
2 garlic cloves (minced)
¼ tsp red pepper flakes (optional)
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook Ravioli: Boil a large pot of salted water and cook the ravioli as per package instructions. Reserve ½ cup of pasta water, drain the ravioli, and set aside.
Prepare Asparagus and Tomatoes: In a skillet, heat olive oil, cook asparagus until tender, then add cherry tomatoes, garlic, and red pepper flakes. Cook until tomatoes soften.
Combine and Serve: Add cooked ravioli to the skillet, toss gently, adding pasta water if needed. Season with salt and pepper. Sprinkle with Parmesan, garnish with herbs, and serve.