Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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This ravioli dish is the ultimate way to celebrate spring and summer flavors in one vibrant plate. Tender pasta pockets filled with creamy cheese meet a medley of juicy tomatoes, crisp-tender asparagus, and garlic-scented olive oil. It’s a weeknight dinner that looks like a restaurant special and tastes just as fancy.

The balance of the rich ravioli with the brightness of fresh vegetables makes this meal both comforting and refreshing. A finishing touch of chopped herbs and cracked black pepper lifts everything up, while the simplicity of the ingredients allows each flavor to shine beautifully.

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What Kind of Ravioli Should I Use?

You can go classic with cheese ravioli, or try spinach and ricotta for extra greens. If you’re feeling adventurous, mushroom or lemon zest ricotta fillings add a gourmet twist. Use fresh or frozen ravioli, just make sure not to overcook them—they should be al dente and ready to soak in that garlicky tomato-asparagus glaze.

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Ingredients for the Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ravioli
The base of the dish, bringing creamy, cheesy richness that contrasts perfectly with the vegetables.

Asparagus
Adds crunch and a grassy note that balances the softness of the ravioli.

Cherry Tomatoes
They blister into sweet-tart bursts, forming a light sauce when heated.

Garlic
Fragrant and savory, garlic infuses the olive oil and deepens the flavor.

Olive Oil
Used for sautéing and for creating that luxurious glossy finish on the vegetables.

Fresh Parsley or Basil
Herbs give a fresh, aromatic finish that brightens the plate.

Salt and Black Pepper
For seasoning, essential to enhance and balance all the other flavors.

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How To Make the Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Step 1: Prepare the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions until just al dente. Drain and set aside, reserving about 1/4 cup of pasta water.

Step 2: Sauté the Garlic

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until it becomes fragrant and golden, being careful not to burn it.

Step 3: Cook the Asparagus and Tomatoes

Add the chopped asparagus and halved cherry tomatoes to the skillet. Season with a pinch of salt and cook for about 5–7 minutes, until the asparagus is tender-crisp and the tomatoes start to blister and release their juices.

Step 4: Combine with Ravioli

Add the cooked ravioli to the skillet, along with a splash of the reserved pasta water. Toss gently to coat everything in the garlicky oil and tomato juices. Let it warm through for another minute.

Step 5: Finish and Serve

Turn off the heat and sprinkle with chopped fresh parsley or basil. Add cracked black pepper to taste. Serve immediately while warm and glossy.

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Serving and Storing Your Ravioli Dish

Serve this dish as a stand-alone dinner or pair it with a fresh green salad and a crisp white wine like Pinot Grigio or Sauvignon Blanc. For a heartier spread, a slice of crusty bread will help soak up the leftover juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to help loosen the sauce. Avoid microwaving too long, as it can make the ravioli tough.

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Frequently Asked Questions

Can I use frozen ravioli?

Absolutely! Just follow the package directions and make sure not to overcook them so they hold their shape.

What other herbs work besides parsley or basil?

Try fresh thyme, oregano, or even a sprinkle of chives for a twist.

Can I add protein to this recipe?

Yes! Grilled chicken, shrimp, or even crumbled sausage can make this a more filling meal.

What if I don’t have cherry tomatoes?

You can use grape tomatoes or even diced roma or heirloom tomatoes in a pinch. Just make sure to cook them until soft and slightly caramelized.

Is this recipe vegetarian?

Yes, as long as your ravioli filling is cheese or veggie-based and doesn’t include meat.

How can I make this dairy-free?

Use a plant-based ravioli and finish with dairy-free butter or omit cheese entirely. The vegetables and garlic oil will still shine!

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Want More Pasta Dinner Ideas?

If you loved this veggie-forward ravioli, you might enjoy exploring these flavorful favorites too:

• Creamy Lemon Basil Pasta with a zesty citrus twist.
• Sun-Dried Tomato Alfredo Gnocchi for a cozy, creamy delight.
• Roasted Red Pepper Pasta with Goat Cheese if you love smoky and tangy.
• Pesto Tortellini Skillet Bake for a comforting, cheesy finish.
• Garlic Butter Shrimp Pasta when you’re craving something quick and protein-packed.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out! Did you go classic with cheese ravioli or add a protein boost? Did you swap in other veggies?

I always love seeing your variations. Your ideas inspire others, too—so don’t be shy about sharing what you tried!

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