Fresh Spring Ravioli with Asparagus and Tomatoes
This vibrant, restaurant-quality pasta dish comes together in just 25 minutes—perfect for showcasing beautiful spring vegetables in a light and flavorful sauce.
Ingredients
- 1 package (20 oz) refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 pound asparagus – ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes – halved
- 3 cloves garlic – minced
- Salt and pepper – to taste
- ¼ cup chicken broth or vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil – chopped
- ¼ cup fresh parsley – chopped
- ¼ cup grated Parmesan cheese – plus extra for serving
Instructions
- Cook ravioli: Prepare ravioli according to package directions until al dente. Drain well and set aside.
- Cook asparagus: Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4–5 minutes until tender-crisp and lightly caramelized.
- Add tomatoes and garlic: Stir in cherry tomatoes and garlic. Season with salt and pepper. Cook for 2–3 minutes until tomatoes begin to soften and release juices.
- Create the sauce: Pour in chicken broth and lemon juice. Bring to a simmer and let cook for about 2 minutes.
- Combine with ravioli: Gently add the cooked ravioli to the skillet and toss carefully to coat with vegetables and sauce.
- Finish: Remove from heat and stir in fresh basil, parsley, and Parmesan. Toss gently to combine.
- Serve: Plate immediately, topped with extra Parmesan and a drizzle of olive oil if desired.
Recipe Notes
- Asparagus: Cook until bright green and tender-crisp—it should still have bite.
- Ravioli: Handle gently to avoid breaking the delicate pasta.
- Fresh herbs: Always add at the end to preserve color and freshness.
- Pasta water: Reserve a little in case your sauce needs loosening.
- Vegetarian version: Use vegetable broth instead of chicken broth.
- Seasonal swaps: Use zucchini or corn in summer, butternut squash and sage in fall, or spinach and sun-dried tomatoes in winter.
- Storage: Best served fresh, but can be refrigerated for up to 2 days.
- Reheating: Gently reheat with a splash of broth in a pan or microwave.
