This vibrant and fresh pasta dish combines tender cheese ravioli with sautéed asparagus and juicy cherry tomatoes in a light lemony broth sauce, finished with fresh herbs and Parmesan cheese. It’s a simple yet elegant meal that comes together in under 30 minutes, perfect for spring or summer dining.

Why You’ll Love This Recipe

• Combines fresh vegetables and pasta for a well-rounded dish

• Quick and easy to make — ready in about 25 minutes

• Light and flavorful sauce that doesn’t overpower the ravioli

• Ideal for entertaining or an elevated weeknight meal

• Customizable with different ravioli fillings or seasonal vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (9-ounce) package of refrigerated cheese ravioli

• 1 tablespoon olive oil

• 1 bunch fresh asparagus (about 1 pound), trimmed and cut into 1½-inch pieces

• 1½ cups cherry tomatoes, halved

• 2 garlic cloves, minced

• ½ teaspoon salt (or to taste)

• ¼ teaspoon freshly ground black pepper

• ½ cup low-sodium chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped fresh basil

• 2 tablespoons chopped fresh parsley

• ⅓ cup freshly grated Parmesan cheese (plus more for serving)

Directions

1. Cook the ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions, usually about 4 to 5 minutes. Drain and set aside. Do not rinse.

2. Sauté the asparagus: While the ravioli is cooking, heat the olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4 to 5 minutes, stirring occasionally, until the asparagus is tender-crisp and bright green.

3. Add the tomatoes and garlic: Stir in the halved cherry tomatoes and minced garlic. Season with salt and pepper. Cook for 2 to 3 more minutes, until the tomatoes begin to soften and release some of their juices.

4. Make the sauce: Pour in the chicken broth and fresh lemon juice. Let the mixture come to a simmer and cook for 2 minutes, allowing the flavors to meld.

5. Combine everything: Add the drained ravioli to the skillet. Gently toss to coat the pasta with the sauce and vegetables, being careful not to break the ravioli.

6. Finish with herbs and cheese: Stir in the chopped basil, parsley, and grated Parmesan cheese. Cook for an additional 1 to 2 minutes, just until the cheese begins to melt and everything is heated through.

7. Serve: Plate immediately and top with additional Parmesan if desired.

Servings and timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 15 minutes

• Total time: 25 minutes

Variations

• Vegetarian version: Use vegetable broth instead of chicken broth.

• Ravioli options: Try spinach and ricotta, mushroom, or butternut squash ravioli for different flavor profiles.

• Alternate vegetables: Replace asparagus with zucchini, green beans, snap peas, or baby spinach based on the season.

• Add protein: Grilled chicken, shrimp, or white beans can be added for a heartier dish.

• Different herbs: Swap basil and parsley for chives, dill, or mint for a fresh twist.

• Spicy kick: Add a pinch of red pepper flakes when sautéing the garlic for some heat.

Storage/Reheating

• Storage: Place any leftovers in an airtight container and refrigerate for up to 2 days.

• Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Alternatively, microwave in short intervals, stirring between each to ensure even heating without overcooking the pasta.

FAQs

What type of ravioli works best in this recipe?

Cheese ravioli works well because of its mild flavor, but spinach and ricotta, mushroom, or even butternut squash ravioli can be delicious alternatives.

Can I use frozen ravioli instead of refrigerated?

Yes, frozen ravioli can be used. Just cook them according to package instructions, which may take a few minutes longer than fresh or refrigerated ravioli.

Is it possible to make this dish vegetarian?

Absolutely. Simply swap the chicken broth with vegetable broth, and make sure the ravioli and cheese are vegetarian-friendly.

Can I prepare this dish ahead of time?

You can prep the vegetables and herbs ahead of time, but for best texture and flavor, cook and combine the ingredients just before serving.

How do I know when asparagus is cooked perfectly?

Asparagus should be bright green and slightly tender with a crisp bite. Avoid overcooking, as it can become mushy.

What if I don’t have fresh basil or parsley?

If fresh herbs aren’t available, you can use dried herbs. Use 1 teaspoon dried basil and 1 teaspoon dried parsley in place of the fresh.

Can I add more sauce to the dish?

Yes, if you prefer a saucier dish, double the amount of chicken broth and lemon juice and adjust seasoning accordingly.

Is this dish freezer-friendly?

It’s not ideal for freezing, as the ravioli and vegetables may lose texture upon thawing and reheating.

How can I make this dish gluten-free?

Use gluten-free ravioli and ensure the broth and other ingredients are certified gluten-free.

What cheese works best as a topping?

Freshly grated Parmesan is the classic choice, but Pecorino Romano or even a light sprinkle of crumbled goat cheese can offer a unique twist.

Conclusion

Ravioli with tomatoes and asparagus is a delicious, simple, and refreshing dish that brings the best of seasonal vegetables and comforting pasta together. Whether you’re cooking for your family or hosting guests, it offers a flavorful meal that’s both quick and satisfying. With its light lemon-broth sauce and customizable ingredients, this is one recipe you’ll want to return to again and again.