Name: Ravioli With Tomatoes, Asparagus, Garlic, and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (20 oz) package cheese ravioli (fresh or frozen); 2 tablespoons olive oil; 3 cloves garlic, minced; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 1 ½ cups cherry tomatoes, halved; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes (optional); 2 tablespoons fresh basil, chopped; 2 tablespoons fresh parsley, chopped; Freshly grated Parmesan cheese, for serving

Why You’ll Love This Recipe

I enjoy that it transforms store-bought ravioli into a vibrant, balanced meal with minimal effort. The mix of textures—plush pasta, crisp veggies, and juicy tomatoes—plus bright herbs and a delicate sauce, makes each bite feel fresh and satisfying. It’s ready in under 30 minutes, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Package of refrigerated cheese ravioli
Asparagus, trimmed and cut into 2-inch pieces
Cherry tomatoes, halved
Garlic, minced
Olive oil
Chicken or vegetable broth (optional for light sauce)
Lemon juice (optional for brightness)
Fresh basil, chopped
Fresh parsley, chopped
Grated Parmesan cheese
Salt and pepper

Directions

I cook the ravioli in boiling salted water according to package instructions, then drain and set aside.
I heat olive oil in a large skillet over medium-high heat and sauté the asparagus until tender-crisp—about 4–5 minutes.
I add the cherry tomatoes and minced garlic and cook for another 2–3 minutes until the tomatoes soften and the garlic is fragrant.
I pour in a splash of broth and lemon juice, bring to a gentle simmer for about 2 minutes to create a light sauce.
I gently toss in the cooked ravioli, coating it in the vegetable mixture and sauce.
I stir in chopped basil, parsley, and grated Parmesan cheese, letting them warm through and meld into the dish.
I season with salt and pepper to taste and serve immediately, maybe with extra Parmesan on top.

Servings And Timing

This recipe serves about 4 people. Prep time is around 10 minutes, cooking time 15 minutes, and total ready-to-serve time is about 25 minutes.

Variations

If asparagus isn’t available, I swap in green beans, zucchini, or spinach.
For a richer crunch, I sprinkle toasted pine nuts or walnuts on top.
A splash of balsamic vinegar adds a tangy depth to the flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm them in a skillet over low heat, adding a bit of olive oil or broth as needed to refresh the sauce.

FAQs

Can I Use Frozen Ravioli?

Absolutely! Just follow package directions for cooking and continue with the recipe as usual.

Can I Make This Vegetarian?

Yes, just use vegetable broth instead of chicken broth to keep it vegetarian.

Can I Add Protein?

Yes! Grilled chicken, shrimp, or cooked sausage would make a great addition.

How Do I Prevent The Asparagus From Getting Soggy?

I make sure not to overcook—aim for tender-crisp by keeping sauté time around 4–5 minutes.

Can I Omit The Parmesan Cheese?

Yes—the dish will still be flavorful with the vegetables and herbs. Add it back if you’d like some cheesy richness.

Conclusion

I love how this Ravioli With Tomatoes, Asparagus, Garlic, and Herbs strikes a perfect balance between ease and flavor. It’s a simple, vibrant meal that feels both fresh and comforting—ideal for any night of the week.