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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Michelle Carter

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Tender cheese ravioli tossed in a light, burst-tomato sauce with crisp asparagus, fragrant garlic, and fresh herbs for a bright 25-minute spring dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 20-24 oz fresh or frozen cheese ravioli
  • 2 cups cherry or grape tomatoes, halved if large
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 5 cloves garlic, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup vegetable broth or reserved pasta water
  • 1 lemon (zest and juice)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon red pepper flakes (optional)
  • to taste kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter

Equipment

  • Large pot for boiling ravioli
  • Large deep skillet for sauce and vegetables
  • Colander or slotted spoon for draining ravioli gently
  • Tongs for gentle tossing
  • Microplane for lemon zest

Method
 

  1. Bring a large pot of salted water to a boil and cook ravioli until tender. Reserve 1 cup pasta water before draining gently.
  2. Heat olive oil and butter in a large skillet over medium. Add sliced garlic and optional red pepper flakes. Cook 1 minute until fragrant.
  3. Add asparagus and a pinch of salt. Sauté 3-4 minutes until bright green and crisp-tender.
  4. Stir in halved tomatoes. Cook 4-5 minutes until they begin to burst, gently pressing a few.
  5. Add vegetable broth and lemon juice. Simmer 2 minutes.
  6. Add drained ravioli, lemon zest, basil, and parsley. Toss gently 1-2 minutes, adding more pasta water if needed for glossy sauce.
  7. Remove from heat. Sprinkle with Parmesan, toss once more, and serve immediately.

Notes

Gentle tossing keeps ravioli intact. Burst tomatoes create the silky sauce with pasta water. Add herbs off heat for brightest flavor.