This dish brings together tender cheese-filled ravioli, vibrant asparagus, juicy cherry tomatoes, and fragrant garlic, all tossed in a light, savory sauce. It’s finished with fresh herbs and Parmesan, creating a fresh, satisfying meal that feels both cozy and elevated. Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Why You’ll Love This Recipe

I love how quick and easy this recipe is, making it perfect for weeknight dinners when I want something flavorful without too much effort. The combination of fresh vegetables and herbs adds brightness to the rich ravioli. It’s also versatile enough to serve at a casual family meal or a more elegant dinner with friends. The best part? It comes together in under 30 minutes.

Ingredients

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

refrigerated cheese ravioli
olive oil
asparagus, trimmed and cut into 2-inch pieces
cherry tomatoes, halved
garlic, minced
salt and pepper
chicken broth
lemon juice
fresh basil, chopped
fresh parsley, chopped
grated Parmesan cheese

Directions

I start by cooking the ravioli according to the package instructions, then draining and setting it aside.
While the ravioli cooks, I heat olive oil in a large skillet over medium-high heat. I add the asparagus and sauté it for about 4 to 5 minutes until it’s tender but still crisp.
Next, I toss in the cherry tomatoes and minced garlic, seasoning with salt and pepper. I cook everything for another 2 to 3 minutes until the tomatoes begin to soften.
I pour in the chicken broth and lemon juice, letting it simmer for a couple of minutes to bring the flavors together.
Then I add the cooked ravioli to the skillet, gently mixing it into the vegetables and sauce.
Finally, I stir in the chopped basil, parsley, and grated Parmesan, letting everything warm through for a minute or two before serving.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I like to make this vegetarian by using vegetable broth instead of chicken broth. If I’m looking to add protein, I toss in some grilled chicken or sautéed shrimp. For a bit of heat, I sprinkle in red pepper flakes, and when I want a sharper cheese flavor, I swap out Parmesan for Pecorino Romano.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When it’s time to reheat, I warm it up in a skillet over low heat, adding a splash of broth or water to keep it moist. The microwave works too, but I find the skillet gives the best texture.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes, I use frozen ravioli when that’s what I have on hand. I just make sure to cook it fully according to the package instructions before adding it to the skillet.

What’s the best way to trim asparagus?

I usually snap off the woody ends with my hands—it naturally breaks where it’s tender. Then I cut the stalks into 2-inch pieces.

Can I use dried herbs if I don’t have fresh?

Yes, I use dried herbs in a pinch. I use about a third of the amount, since dried herbs are more concentrated than fresh.

What kind of Parmesan works best?

I prefer freshly grated Parmesan for the best flavor and texture, but pre-grated works fine too if that’s what I have available.

Is this dish good for meal prep?

It works for meal prep if I keep the ravioli and sauce separate until reheating. That way, the pasta doesn’t get soggy and everything tastes fresh.

Conclusion

This ravioli dish is one of my go-to meals when I want something that’s easy, satisfying, and full of fresh flavors. The mix of tomatoes, asparagus, garlic, and herbs makes it light yet hearty, and I love how it comes together so quickly. Whether I’m cooking for myself or guests, it always delivers.