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Craving a bright, veggie-forward dinner that’s weeknight easy yet restaurant pretty? This ravioli with tomatoes and asparagus brings together juicy tomatoes, fresh asparagus, and fragrant garlic in a quick skillet sauce that clings to tender cheese ravioli for the ultimate spring pasta comfort. Save and try this fresh ravioli recipe tonight.
Why You’ll Love This Recipe
- It’s a spring pasta that celebrates fresh asparagus and juicy tomatoes with minimal fuss and maximum flavor.
- The quick garlic-and-olive-oil pan sauce turns store-bought cheese ravioli into a herb-kissed dinner in under 30 minutes.
- It leans on asparagus, garlic, and tomato pasta flavors that Pinterest users search for, delivering a satisfying, veggie-forward meal.
Ingredients Info
- Cheese Ravioli: Choose fresh or frozen cheese ravioli for a creamy base that absorbs the pan sauce beautifully in this ravioli recipe.
- Fresh Asparagus: Look for firm spears; trim woody ends and cut into 1–2 inch pieces for the best bite in this asparagus pasta.
- Juicy Tomatoes: Cherry or grape tomatoes blister fast and release sweet juices that become the tomato pasta sauce.
- Garlic: Asparagus garlic is a flavor pairing made for spring veggies; slice or mince to bloom in olive oil.
- Olive Oil: Use a fruity extra-virgin to carry herb recipe notes and emulsify the pasta pan sauce.
- Fresh Herbs: Basil and parsley keep flavors bright; a pinch of oregano works too for classic herb recipes.
- Parmesan: Salty finish that melts into the sauce; shave or finely grate for best coverage on cheese ravioli.
- Red Pepper Flakes, Salt, Pepper: Optional heat and essential seasoning to balance the juicy tomatoes and fresh asparagus.
Step-by-Step Instructions
- Step 1: Boil the Ravioli. Cook cheese ravioli in generously salted water until just shy of package time; reserve a cup of starchy water for the sauce. This keeps the ravioli recipe al dente and ready to finish in the skillet.
- Step 2: Sauté Asparagus Garlic. In a wide skillet, warm olive oil and sauté asparagus with garlic until crisp-tender and fragrant, the hallmark of asparagus garlic flavor.
- Step 3: Add Juicy Tomatoes. Toss in cherry tomatoes and cook until skins blister and juices release, forming the base of a quick tomato pasta sauce.
- Step 4: Build the Pan Sauce. Splash in a bit of pasta water to emulsify, then stir in herbs, salt, and pepper for a glossy spring pasta coating.
- Step 5: Toss the Ravioli. Add ravioli to the skillet and gently fold to avoid tearing; finish with Parmesan and a swirl of olive oil.
- Step 6: Serve and Garnish. Top with more herbs, extra Parmesan, and a crack of pepper; this ravioli with tomatoes and asparagus shines immediately.
Storage Information
- Refrigeration: Store leftovers in an airtight container for up to 3 days; asparagus and juicy tomatoes keep well with a light olive oil sauce.
- Reheating: Rewarm gently in a skillet with a splash of water or olive oil to revive the tomato pasta emulsion without overcooking the ravioli.
- Freezing: Not recommended for assembled pasta; freeze cheese ravioli separately if needed for future asparagus pasta nights.
Helpful Tips
- Blister, don’t stew: High heat pops the tomatoes for concentrated flavor that defines this tomato pasta.
- Trim asparagus smart: Bend to snap woody ends, then cut uniform pieces so asparagus garlic sautés evenly.
- Finish in the pan: Toss ravioli in the sauce for better absorption and a silky spring pasta sheen.
- Herb timing: Add tender herbs at the end to preserve the fresh aroma in this herb recipe approach.
- Parmesan texture: Microplane for ultra-fine melt that coats cheese ravioli without clumping.
Variations
- Lemon-Herb: Add lemon zest and a squeeze of juice to accent asparagus and garlic in a bright spring pasta vibe.
- Sun-Dried Tomato Boost: Stir in chopped sun-dried tomatoes for extra tomato pasta depth, inspired by the ravioli recipe sun sun-dried tomatoes.
- Greens Upgrade: Fold in spinach at the end; it melts into the ravioli with tomatoes and asparagus without overwhelming textures.
- Creamy Finish: Swirl in a spoon of mascarpone for a lush coat on cheese ravioli while keeping juicy tomatoes front and center.
- Crunch Factor: Toasted pine nuts or breadcrumbs echo classic herb recipes and add contrast to tender ravioli.
Tools and Equipment Needed
- Wide sauté pan, pasta pot, spider or slotted spoon, microplane, chef’s knife, cutting board, tongs; these support quick transitions from asparagus garlic sauté to tomato pasta toss.
Frequently Asked Questions
- Can frozen ravioli be used? Yes, cook directly from frozen and finish in the skillet so the sauce clings well to cheese ravioli.
- What tomatoes work best? Cherry or grape varieties deliver consistent, juicy tomatoes that blister fast for tomato pasta sauce.
- How to avoid mushy asparagus? Add asparagus first, cook until crisp-tender, and avoid overcooking once tomatoes and ravioli are in. This preserves the fresh asparagus bite in spring pasta.
- Is protein necessary? Optional; this veggie ravioli recipe is satisfying thanks to cheese ravioli, but grilled chicken can be served on the side if desired.
- What herbs should be used? Basil and parsley keep it classic; oregano adds a savory edge, fitting common herb recipes for pasta.
Related Recipes You’ll Love
- Explore more spring pasta ideas and veggie-forward dinners on elitesrecipes.com, featuring asparagus pasta and tomato pasta themes that pair well with ravioli recipes.
Serving Suggestions
- Pair with a simple green salad and crusty bread to soak up the sauce; the bright asparagus garlic notes love peppery greens.
- A crisp white wine or sparkling water with lemon echoes the juicy tomatoes and fresh herbs vibe.
Time and Yield
- Ready in about 25–30 minutes; serves 4 as a main, making it a dependable weeknight ravioli with tomatoes and asparagus.
Nutrition Snapshot
- Balanced carbs from ravioli, fiber and micronutrients from fresh asparagus and juicy tomatoes, and satisfying flavor from olive oil and Parmesan. This aligns with veggie-forward herb recipes that many home cooks prefer.
Make-Ahead & Meal Prep
Pre-cook cheese ravioli, toss lightly with olive oil, and refrigerate separately from the tomato pasta pan sauce to keep textures ideal for reheating. Blister juicy tomatoes and sauté asparagus and garlic ahead, then combine with fresh herbs at serving to preserve those bright spring pasta aromas. For the fastest assembly, portion cooked ravioli recipe components into containers and finish with Parmesan and herb recipes just before eating.
Ingredient Swaps & Add-Ins
Swap cheese ravioli for spinach or mushroom ravioli to double down on veggie flavor while keeping the ravioli recipe weeknight-easy. Add sun-dried tomatoes to intensify the tomato pasta depth without losing the sweetness of juicy tomatoes in the skillet sauce. If asparagus is out of season, try broccolini tips or green beans cut small to mimic the fresh asparagus bite in this spring pasta.
Pairings & Serving Ideas
Pair this ravioli with tomatoes and asparagus with a simple arugula salad to echo herb recipes and balance the rich cheese ravioli. A squeeze of lemon and extra-virgin olive oil highlights the asparagus garlic while keeping the tomato pasta sauce silky and fresh. Finish plates with shaved Parmesan and torn basil to amplify juicy tomatoes and reinforce classic spring pasta vibes guests love.
PrintRavioli with Tomatoes and Asparagus
Bright spring pasta with cheese ravioli, asparagus garlic, and juicy tomatoes. Ready fast with olive oil, herbs, and Parmesan for a fresh tomato pasta dinner.
- Prep Time: 10 mins
- Cook Time: 15–20 mins
- Total Time: 25–30 mins
- Yield: 4
Ingredients
– 18–20 oz cheese ravioli
– 1 lb fresh asparagus, cut 1–2”
– 2 cups cherry tomatoes, halved (juicy tomatoes)
– 3 tbsp extra-virgin olive oil
– 3–4 garlic cloves, sliced (asparagus garlic)
– 1/4 tsp red pepper flakes (opt)
– 1/2 tsp kosher salt, to taste
– 1/4 tsp black pepper
– 1/3 cup Parmesan, grated
– 1/3 cup basil/parsley, chopped (herb recipes)
– 1/2–3/4 cup pasta water
Instructions
1. Boil ravioli in salted water; reserve 1/2–3/4 cup.
2. Sauté asparagus in oil 2–3 min; add garlic 30 sec.
3. Add tomatoes; blister 2–3 min. Season.
4. Stir in pasta water; simmer briefly.
5. Toss in ravioli; coat to glossy spring pasta.
6. Off heat: herbs + Parmesan + olive oil. Serve.
Notes
Cook ravioli slightly under; finish in pan for cling. Add lemon zest for brightness or mascarpone for creamy. Keep sauce and pasta separate if prepping ahead for peak fresh asparagus and juicy tomatoes.