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This quick and flavorful ravioli dish brings together the freshness of spring asparagus with sweet cherry tomatoes and aromatic herbs. The combination creates a light yet satisfying meal that comes together in minutes while letting the quality ingredients shine.
I created this recipe when asparagus was abundant at our local farmers market. The first time I served it, my husband declared it his new favorite weeknight meal, and now it appears on our table at least twice a month during asparagus season.
Ingredients
- Refrigerated cheese ravioli: Quality store bought ravioli makes this dish quick but still special
- Asparagus: Look for firm stalks with tight closed tips for the freshest flavor
- Cherry tomatoes: Sweet varieties like Sungold enhance the dish but any will work
- Garlic: Fresh cloves provide aromatic depth that powdered cannot match
- Olive oil: Use a good quality extra virgin for best flavor
- Chicken broth: Adds savory moisture without heaviness (vegetable broth works too)
- Lemon juice: Fresh is best for bright acidity that balances the richness
- Fresh basil and parsley: These herbs elevate the entire dish with their aromatic qualities
- Parmesan cheese: Select authentic Parmigiano Reggiano for the most complex flavor
- Salt and pepper: Kosher salt and freshly ground pepper make a noticeable difference
Step-by-Step Instructions
- Prepare the ravioli:
- Cook according to package directions (usually just 3 to 4 minutes in boiling salted water). Avoid overcooking as the ravioli will continue to cook slightly when added to the sauce. Reserve about half a cup of pasta water before draining in case you need to adjust the sauce consistency later.
- Sauté the asparagus:
- Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add asparagus pieces and arrange in a single layer allowing them to develop slight browning. Cook for 4 to 5 minutes stirring occasionally until they turn bright green and are tender when pierced with a fork but still have some bite.
- Add aromatics and tomatoes:
- Reduce heat to medium and add the halved cherry tomatoes and minced garlic to the pan with the asparagus. Season generously with salt and freshly ground pepper. Stir frequently to prevent garlic from burning while cooking for 2 to 3 minutes until tomatoes begin to soften and release their juices.
- Create the light sauce:
- Pour chicken broth and freshly squeezed lemon juice into the skillet creating a gentle sizzle. Allow mixture to come to a simmer scraping any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 2 minutes developing a light sauce that will coat the pasta.
- Combine with ravioli:
- Add the drained ravioli directly to the skillet with vegetables. Using a wide spatula or wooden spoon gently fold everything together ensuring the ravioli gets coated with the sauce without breaking. If the mixture seems dry add a splash of reserved pasta water.
- Finish with herbs and cheese:
- Sprinkle the fresh chopped basil parsley and grated Parmesan over everything in the skillet. Gently fold these final ingredients through letting the residual heat wilt the herbs slightly and melt the cheese creating a cohesive dish. Taste and adjust seasoning if needed. Allow to cook for just another minute until everything is heated through and the flavors have melded.
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Asparagus is really the star ingredient here. I always look forward to spring when local asparagus appears at our markets. The sweet grassy flavor pairs beautifully with the creamy cheese filling in the ravioli. My daughter who usually avoids green vegetables always asks for seconds of this dish which feels like a small miracle every time.
Make Ahead Options
This dish is best prepared just before serving for optimal texture but you can prep components ahead. Trim and cut asparagus up to two days ahead keeping it in a container lined with a damp paper towel. Halve tomatoes mince garlic and chop herbs a few hours before cooking keeping them separately covered in the refrigerator. The final dish comes together in just minutes when your prepped ingredients are ready to go.
Seasonal Variations
While asparagus makes this a wonderful spring dish you can adapt it year round. In summer substitute zucchini and yellow squash for the asparagus. Fall brings opportunities to use butternut squash cubes roasted separately then added at the end. Winter variations work well with frozen peas and sundried tomatoes. The versatile herb garlic sauce works beautifully with whatever is in season.
Serving Suggestions
Serve this bright ravioli dish with a simple arugula salad dressed with lemon and olive oil to echo the flavors in the pasta. A glass of crisp Pinot Grigio or Sauvignon Blanc complements the fresh vegetables and herbs perfectly. For a heartier meal add a side of garlic bread to soak up every bit of the delicious sauce. Present family style directly from the skillet for a casual dinner or plate individually garnished with extra herbs and Parmesan for guests.
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This simple yet elegant dish is sure to impress your family or guests while letting the fresh flavors shine through.
Frequently Asked Questions
- → Can I use frozen asparagus instead of fresh?
Yes, you can use frozen asparagus, but thaw and pat it dry first. Keep in mind it will cook faster than fresh asparagus (about 2-3 minutes), and the texture will be slightly softer.
- → What type of ravioli works best for this dish?
Cheese ravioli is traditional, but any variety works beautifully. Try spinach, mushroom, or even butternut squash ravioli for different flavor combinations with the fresh vegetables.
- → Can I make this dish vegetarian?
Absolutely! Simply substitute vegetable broth for the chicken broth. The dish is otherwise vegetarian with the cheese ravioli and fresh vegetables.
- → How do I store leftovers?
Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth or water to refresh the sauce.
- → What can I substitute for fresh herbs if I don't have them?
If fresh herbs aren't available, you can use dried herbs at a ratio of 1 teaspoon dried for each tablespoon of fresh. Add dried herbs earlier in the cooking process to allow their flavors to fully develop.
- → Can I add protein to this dish?
Yes! Grilled chicken, Italian sausage, or sautéed shrimp would all be excellent additions. Cook the protein separately and add it with the cooked ravioli.