Effortless Ravioli Tomatoes Asparagus

All it takes is a few minutes and this easy ravioli with asparagus and tomatoes is on the table. Tangy tomatoes team up with fresh asparagus and herbs for a meal that's both light and filling. You'll really taste how good the ingredients are.

When asparagus is everywhere at the market, that's when I start making this meal. The first time I cooked it, my husband asked for seconds and now he looks forward to it all asparagus season long!

Vibrant Ingredients

• Parmesan cheese: Grab the real-deal Parmigiano Reggiano for the richest flavor
• Cherry tomatoes: Any sweet variety works, but Sungolds taste especially nice
• Chicken broth: Makes things juicy without being heavy (veggie broth is fine too)
• Lemon juice: Use the juice from a fresh lemon for the brightest pop
• Asparagus: Pick stalks that snap and have tight tips for the tastiest results
• Salt and pepper: Use flaky salt and fresh cracked pepper to boost every bite
• Garlic: Freshly chopped garlic brings more layered taste than powder ever could
• Refrigerated cheese ravioli: Grab a good store brand and you’ll save loads of time
• Fresh basil and parsley: Add these at the finish for next-level color and taste
• Olive oil: The better the oil, the better the final flavor so go extra virgin

Step-by-Step Directions

Add herbs and finish with cheese:

Toss in the chopped basil, parsley, and shredded parmesan, folding gently so the herbs wilt a bit and the cheese melts in. Heat for just another minute so everything comes together. Taste, and add more salt or pepper if it needs it.

Stir in the ravioli:

Drop the drained ravioli right into the pan with everything else. Use a wide spoon or spatula to turn things over gently, and splash in pasta water if it looks dry.

Simmer up the sauce:

Pour in your broth and the squeeze of lemon now. Let it all bubble, scraping up brown bits so nothing is left behind. Give it about two minutes —the sauce will just barely thicken up so it clings to the noodles.

Let tomatoes and garlic join in:

Now drop in your halved tomatoes and minced garlic. Sprinkle over some salt and cracked pepper, and stir a lot so the garlic won’t burn. Let things go until the tomatoes soften and get juicy, two or three minutes.

Sauté that asparagus:

Heat oil in a big pan on medium high til it’s shiny but not smoking. Add the asparagus pieces and try to spread them out. Give them time to get slightly brown, stirring once in a while, for four to five minutes. They should turn bright green and just a bit tender.

Boil the ravioli:

Boil your ravioli following the package instructions—usually takes just a few minutes. Save half a cup of pasta water before draining in case the sauce needs thinning later. Don’t overdo the ravioli; they’ll finish cooking in the pan.

Here asparagus really steals the show. Every year I get excited for spring so I can grab bunches at our local stands. Its sweet, grassy taste is a perfect pairing with creamy cheese ravioli. Even my daughter, who dodges anything green, asks for seconds—little victories!

Prep Ahead Options

It’s best when made right before you eat, but you can get everything ready first. Chop the asparagus up to two days in advance, wrapping it in a damp towel in a container. Tomatoes, garlic, and herbs can be prepped a few hours ahead—just cover and chill each one separately. When it’s time to cook, you’ll fly through the rest.

Switch It Up by Season

If asparagus isn’t in season, swap it out for other veggies! Zucchini or yellow squash works great in the summer. Once fall hits, roast cubes of butternut squash and stir them in at the end. For winter, try some frozen peas and a few sun-dried tomatoes. The light herb and garlic sauce ties it together year-round.

Ways to Serve

This ravioli shines next to a lemony arugula salad. Pour a chilly glass of Pinot Grigio or Sauvignon Blanc to keep everything crisp and bright. If you want to bulk up dinner, set out warm garlic bread so nothing’s left behind. You can either bring the whole pan right to the table or serve on plates sprinkled with more herbs and cheese for a prettier vibe.

This dish is super easy but feels fancy—everyone will be wowed and you can still taste every fresh simple ingredient.

Recipe Q&A

→ Can frozen asparagus work here instead of fresh?

Totally! Just let it thaw and dab with a towel first. It’ll cook a bit quicker (think 2-3 minutes), and expect it to be a touch softer.

→ Which ravioli do you recommend for this meal?

Cheese ravioli is the usual pick, but honestly any kind is yummy. Spinach, mushroom, or butternut squash ravioli all play well with the vegetables.

→ Is this meal already vegetarian?

For sure! Just swap in veggie broth for chicken broth if you're avoiding meat. Everything else is all veggies and cheese.

→ How should I keep any leftovers?

Toss any extras into a sealed container in the fridge—good for up to two days. Warm on low on the stove with a splash of water or broth so the sauce gets saucy again.

→ What if I don’t have fresh herbs?

Dried herbs are great too. Use about 1 teaspoon of dried for every tablespoon of fresh—add them earlier while things are cooking so they get time to open up.

→ Can I toss in extra protein?

Absolutely! Grilled chicken, some sausage, or a handful of shrimp work great. Cook your protein by itself and just mix it in with the pasta at the end.