Ravioli with Tomatoes & Asparagus

This colorful ravioli dish brings together plump cheese ravioli, vibrant asparagus, juicy cherry tomatoes, and a touch of fresh herbs for a quick, feel-good dinner. The light lemony sauce keeps everything bright and lets those early spring vegetables shine ― it is one of my go-tos when I want something a bit special but totally doable on a weeknight.

This recipe first happened because my fridge was packed with asparagus after a farmers market run. That first bite with silky ravioli and snappy asparagus instantly made this a family favorite. Now it is my quick fix when I want something that feels both comforting and fresh.

Ingredients

• Olive oil: for a silky base and richness. I like a good Italian extra virgin for best flavor
• Fresh asparagus: for a crisp bite. Choose bunches with firmly closed tips and bright green stalks
• Cherry tomatoes: bring juiciness and a nice hit of acidity. Look for ones that feel heavy and are deeply colored
• Minced garlic: gives the sauce depth and aroma. Fresh cloves really make a difference
• Salt and freshly ground black pepper: for seasoning. Try flaky salt for a touch of crunch
• Chicken broth: builds a light sauce. Use low sodium for more control over seasoning
• Fresh lemon juice: brightens everything and balances richness. Always squeeze it fresh
• Fresh basil and parsley: add grassy herby notes and even more color. Go for leafy green bunches without wilting
• Parmesan cheese: gives nutty, salty depth and a creamy finish. Always grate it fresh and skip green can cheese
• Cheese ravioli: for pillowy pasta goodness. Look for ones with a high cheese content and few extras on the label

Step-by-Step Instructions

Cook the Ravioli:

Bring a large pot of salted water to a roiling boil, then add the cheese ravioli and cook until just tender. Lift them out gently with a slotted spoon and set aside to stay warm

Sauté the Asparagus:

Heat olive oil in a large skillet over medium high until the surface just shimmers. Toss in the asparagus and cook, stirring occasionally, for about five minutes until the stalks are a bright lively green and fork tender

Add Tomatoes and Garlic:

Scatter in the halved cherry tomatoes and minced garlic. Season generously with salt and black pepper. Sauté for two to three minutes, just until the tomatoes soften and release some juices but still keep their shape

Build the Sauce:

Pour in chicken broth and freshly squeezed lemon juice. Bring everything up to a gentle simmer and cook for a couple of minutes, letting the flavors meld and the liquid reduce slightly

Combine Ravioli with Vegetables:

Gently add the cooked ravioli to the skillet using a light hand to toss the pasta with the vegetables and lemony sauce so the ravioli stay whole and coated

Finish with Herbs and Cheese:

Fold in the chopped basil, parsley, and grated Parmesan. Stir over low heat for another minute until everything is thoroughly heated and the cheese starts to melt into the sauce

Serve and Enjoy:

Spoon into shallow bowls. Serve straight away with more Parmesan on the side. Enjoy the colors and aromas while it is hot

Pin it

Basil is hands down my favorite herb here. Its fragrance just screams spring and always reminds me of eating lunch with my grandmother in her tiny sunlit kitchen. She would pile basil onto everything, sometimes even more than cheese

Storage tips

Store any leftovers in an airtight container in the fridge for up to two days. To reheat, add a splash of water or more broth and warm gently over low heat in a saucepan. The vegetables may soften but the flavors stay lively

Ingredient substitutions

For a vegetarian version, simply swap in vegetable broth instead of chicken broth. If you do not have cherry tomatoes, sun gold or grape tomatoes work too. For a little extra zest, try crumbled goat cheese instead of Parmesan or toss in arugula at the finish

Serving suggestions

This ravioli makes a satisfying dinner on its own, but it is even better with a crusty bread for soaking up sauce. Add a green salad with lemon vinaigrette for a well-balanced meal. It is perfect for a spring or early summer lunch with friends

Cultural and historical context

This recipe takes classic Italian pasta and gives it a seasonal twist. The bright asparagus and tomatoes are just what you find in countryside trattorias when spring vegetables crest. Traditional Italian cooking makes the most of a few stellar ingredients, exactly like this

Frequently Asked Questions

→ Can I use frozen asparagus instead of fresh?

Yes, you can replace fresh asparagus with frozen. Thaw and pat dry to remove excess moisture before cooking for best results.

→ Can I substitute the cheese ravioli with another type of pasta?

Absolutely! While cheese ravioli adds a creamy dimension, any stuffed pasta or even plain pasta like penne or fettuccine will work well.

→ Can I make this dish vegan?

Yes, substitute cheese ravioli with vegan ravioli and replace Parmesan with a plant-based alternative. Use vegetable broth instead of chicken broth.

→ What other herbs can I use instead of basil and parsley?

Consider using cilantro, chives, or oregano for a different flavor profile. Tarragon works well if you enjoy its licorice-like flavor.

→ How can I prevent ravioli from breaking while tossing?

Handle the cooked ravioli gently and use a wide, flat spatula or tongs to toss them with the vegetables and sauce.

→ Can I prepare the sauce in advance?

Yes, the sauce can be prepped ahead of time. Reheat gently on the stovetop before tossing in the ravioli for freshness.