Ravioli with Tomatoes and Asparagus Recipe

Introduction

This easy 20-minute ravioli with tomatoes and asparagus is the perfect quick and flavorful weeknight dinner. Fresh asparagus and cherry tomatoes are sautéed with garlic and herbs, then tossed with cheese ravioli for a complete, satisfying meal. For another delicious take on this combination, see this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe.

Ingredients

This vibrant Ravioli with Tomatoes and Asparagus comes together with a handful of fresh ingredients, creating a bright and savory sauce that perfectly coats tender pasta.

• 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)
• 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

Timing

Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes

Context: This streamlined recipe for Ravioli with Tomatoes and Asparagus comes together in about 30 minutes, making it roughly 25% faster than many similar pasta dishes that require making filling or sauce from scratch.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Wash and trim one bunch of asparagus, cutting the spears into 1-inch pieces. Halve one pint of cherry or grape tomatoes. Mince two cloves of garlic and grate about 1/4 cup of Parmesan cheese. Having everything ready before you start cooking ensures a smooth process for your Ravioli with Tomatoes and Asparagus.

Step 2 — Blanch the Asparagus

Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for just 60-90 seconds until bright green and crisp-tender. Immediately transfer them to a bowl of ice water to stop the cooking, then drain. This step preserves the vibrant color and perfect texture.

Step 3 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to let it burn, as burnt garlic will make the sauce bitter.

Step 4 — Cook the Tomatoes

Add the halved tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices. You can gently press some with the back of a spoon to help create a light sauce.

For a deeper flavor, let the tomatoes cook until they start to caramelize slightly around the edges.

Step 5 — Cook the Ravioli

While the tomatoes cook, use the same pot of boiling water to cook your fresh or frozen ravioli according to package directions, usually 3-5 minutes. Taste one for doneness—it should be tender but still firm (al dente). Reserve about 1/2 cup of the starchy pasta water before draining.

Step 6 — Combine Everything

Add the blanched asparagus and drained ravioli to the skillet with the tomatoes. Toss everything gently to combine over low heat. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.

Step 7 — Finish and Season

Remove the skillet from the heat. Stir in most of the grated Parmesan, saving some for garnish. Season generously with salt, freshly cracked black pepper, and a pinch of red pepper flakes for a subtle kick. Taste and adjust the seasoning.

Step 8 — Serve Immediately

Divide the finished Ravioli with Tomatoes and Asparagus among warm plates. Garnish with the remaining Parmesan and a drizzle of good olive oil. For a fresh finish, you can add a sprinkle of chopped basil or parsley.

Nutritional Information

Calories	~420 kcal
Protein	~18 g
Carbohydrates	~55 g
Fat	~14 g
Fiber	~6 g
Sodium	~680 mg
Vitamin C	~35% DV
Vitamin A	~20% DV

Note: Nutritional values for this Ravioli with Tomatoes and Asparagus are estimates based on typical ingredients and serving size; actual values may vary.

Healthier Alternatives

This delicious ravioli with tomatoes and asparagus is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing flavor.

• Protein Alternative — Swap cheese ravioli for a chicken or mushroom-filled version to increase protein and add a savory, umami depth.
• Lower-Carb Option — Use thinly sliced zucchini or yellow squash ribbons in place of pasta for a fresh, light base that lets the tomato and asparagus shine.
• Dairy-Free Version — Opt for a high-quality vegan ravioli and finish with a drizzle of extra virgin olive oil instead of Parmesan for a rich, peppery finish.
• Gluten-Free Swap — Choose a certified gluten-free ravioli to enjoy the same comforting texture while keeping the dish celiac-friendly.
• Low-Sodium Adjustment — Use no-salt-added canned tomatoes and a low-sodium vegetable broth to control salt levels, boosting flavor with fresh garlic and herbs.
• Extra Veggie Boost — Add a handful of baby spinach or kale to the sauce in the last minute of cooking for added nutrients and a pop of color.
• Lighter Sauce — For a creamier yet lighter sauce, blend a portion of the cooked asparagus and tomatoes with a splash of broth instead of using cream or butter.

Serving Suggestions

This vibrant Ravioli with Tomatoes and Asparagus is a versatile centerpiece. Here are ideas to complete your meal, from perfect pairings to elegant plating.

Perfect Pairings

• Protein Boost: Top with grilled shrimp, seared scallops, or shredded rotisserie chicken for a heartier dish.
• Bread Basket: Serve with a crusty baguette or garlic bread to soak up the delicious sauce.
• Fresh Salad: A simple arugula salad with a lemon vinaigrette or a classic Caesar provides a crisp, refreshing contrast.

Occasion & Ambiance

• Weeknight Winner: This ravioli recipe comes together quickly for a satisfying family dinner.
• Elegant Entertaining: Plate individually for a beautiful spring or summer dinner party.
• Meatless Monday: A fantastic vegetarian main course that feels special and substantial.

Plating & Garnish Tips

• Use a shallow bowl or wide plate to showcase the colorful tomatoes and asparagus.
• Finish with a drizzle of high-quality extra virgin olive oil, a sprinkle of red pepper flakes, or fresh basil ribbons.
• For a restaurant touch, add a generous shaving of Parmesan or Pecorino Romano cheese just before serving.

Whether for a casual supper or a special gathering, these serving suggestions will make your ravioli with tomatoes and asparagus a complete and memorable meal.

Common Mistakes to Avoid

• Mistake: Overcooking the ravioli, turning it mushy. Fix: Cook just until it floats, usually 3-4 minutes, and taste for doneness.
• Mistake: Adding asparagus too early so it loses its vibrant crunch. Fix: Sauté asparagus for only 2-3 minutes until bright green and tender-crisp.
• Mistake: Using under-ripe or out-of-season tomatoes, resulting in a bland, watery sauce. Fix: Opt for ripe cherry or grape tomatoes and cook until they burst and intensify in flavor.
• Mistake: Crowding the pan when sautéing vegetables, which steams them. Fix: Use a large skillet and cook in batches if necessary to ensure proper caramelization.
• Mistake: Dumping the pasta water instead of reserving it. Fix: Save a cup of starchy pasta water to help the sauce cling beautifully to the ravioli.
• Mistake: Neglecting to season in layers, leading to a flat-tasting dish. Fix: Season the vegetables as they cook and finish with fresh herbs and a final pinch of salt.
• Mistake: Choosing a ravioli filling that clashes with the fresh veggies. Fix: Pair a simple cheese or herb filling with the light tomato-asparagus sauce for harmony.
• Mistake: Adding cheese (like Parmesan) too early over high heat, causing it to clump. Fix: Remove the pan from heat before stirring in grated cheese so it melts smoothly.

Storing Tips

• Fridge: Store leftover ravioli with tomatoes and asparagus in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently in a skillet over medium-low heat with a splash of water or broth, or in the microwave, until the internal temperature reaches 165°F (74°C).

For best quality, avoid freezing the asparagus-heavy version as it can become mushy. Always let the ravioli cool slightly before storing to maintain food safety.

Conclusion

This Ravioli with Tomatoes and Asparagus is a simple yet elegant dish that’s perfect for a quick weeknight dinner or a special occasion. We hope you enjoy making it as much as we do! If you try it, please leave a comment below and don’t forget to subscribe for more delicious recipes like our Million Dollar Ravioli Casserole Recipe.

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FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works perfectly. Just follow the package instructions for boiling, then add them to the sauce. This Ravioli with Tomatoes and Asparagus comes together quickly either way.

What type of ravioli filling is best?

Cheese-filled ravioli, like ricotta or a four-cheese blend, pairs wonderfully with the fresh tomatoes and asparagus. A spinach and ricotta filling is also an excellent choice for this dish.

How can I make this recipe vegetarian?

This Ravioli with Tomatoes and Asparagus is easily vegetarian. Ensure your ravioli pasta does not contain meat and use a vegetarian-friendly hard cheese like Parmesan for garnish.