Ravioli with Tomatoes, Asparagus, Garlic & Herbs
Ravioli with Tomatoes, Asparagus, Garlic & Herbs is a simple, colourful pasta dinner that comes together in just 25 minutes. Tender cheese ravioli are tossed with bright asparagus, juicy cherry tomatoes, fragrant garlic and herbs, then finished with fresh lemon juice, basil, parsley and Parmesan for a fresh and comforting meal.
Why You’ll Love This Ravioli with Tomatoes, Asparagus, Garlic & Herbs
This recipe is an easy way to turn refrigerated ravioli into a complete and flavourful meal. The asparagus adds a fresh vegetable element, while the cherry tomatoes soften and blister in the skillet. Garlic and dried herbs bring savoury flavour, and a splash of pasta water helps everything come together with a light, glossy finish.
- Quick and easy: Ready in about 25 minutes.
- Fresh and colourful: Asparagus and cherry tomatoes brighten every serving.
- Full of flavour: Garlic, oregano, basil and fresh herbs complement the cheese ravioli.
- Simple finish: Lemon juice and Parmesan add brightness and savoury richness.
Ingredients
For the Ravioli
- 1 package (16–20 oz / 450–570 g) refrigerated cheese ravioli
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chilli flakes, optional
For Finishing
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, torn
- 1 tbsp fresh lemon juice
- 1/4 cup grated Parmesan cheese
- Lemon zest, optional
How to Make Ravioli with Tomatoes, Asparagus, Garlic & Herbs
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the refrigerated cheese ravioli according to the package directions until tender.
Before draining, reserve about 1/2 cup of the pasta water. Drain the ravioli and set aside.
2. Cook the Asparagus
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3–4 minutes, stirring occasionally, until bright green and slightly tender.
3. Add the Tomatoes
Add the halved cherry tomatoes to the skillet. Cook for another 3–4 minutes, allowing them to soften and develop lightly blistered edges.
4. Add the Garlic & Herbs
Stir in the minced garlic, dried oregano, dried basil, salt, black pepper and chilli flakes if using.
Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
5. Add the Ravioli
Gently add the cooked ravioli to the skillet. Toss carefully with the asparagus, tomatoes and herbs so the ravioli remain intact.
Add a splash of the reserved pasta water if needed to create a light, glossy sauce.
6. Finish with Fresh Herbs
Remove the skillet from the heat. Add the fresh lemon juice, chopped parsley and torn basil.
Gently toss everything together until evenly combined.
7. Serve
Transfer the ravioli and vegetables to a serving platter. Sprinkle generously with grated Parmesan.
Finish with lemon zest and extra fresh basil if desired. Serve immediately.
Tips for the Best Ravioli
- Don’t overcook the ravioli: Follow the package directions and cook just until tender.
- Reserve pasta water: A splash can help loosen the ingredients and create a light, glossy coating.
- Don’t overcook the asparagus: Keep it slightly tender so it retains some texture.
- Let the tomatoes blister: A few minutes in the hot skillet brings out their flavour while keeping the dish fresh.
- Add fresh herbs at the end: Parsley and basil stay bright and fragrant when stirred in off the heat.
How to Serve Ravioli with Tomatoes and Asparagus
Serve this ravioli warm straight from the skillet with plenty of grated Parmesan. A little extra fresh basil, parsley and lemon zest makes a simple finishing touch.
The dish works well as an easy lunch or a satisfying weeknight dinner when you want something comforting without a complicated sauce.
Frequently Asked Questions
Can I use frozen ravioli?
The recipe is written for refrigerated cheese ravioli. If using another type, follow its package cooking directions and adjust the cooking time as needed.
Can I leave out the chilli flakes?
Yes. The chilli flakes are optional and can simply be omitted for a milder dish.
Why should I reserve pasta water?
The reserved pasta water can be added to the skillet if needed to loosen the ravioli and vegetables and create a light, glossy coating.
Can I add lemon zest?
Yes. Lemon zest is listed as an optional finishing ingredient and adds an extra fresh citrus note.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Calories | Approx. 425 kcal per serving |
| Protein | Approx. 18 g per serving |
Final Thoughts
Ravioli with Tomatoes, Asparagus, Garlic & Herbs is an easy weeknight recipe with plenty of colour and fresh flavour. Tender cheese ravioli pair beautifully with lightly cooked asparagus and blistered cherry tomatoes, while garlic, herbs, lemon and Parmesan bring the whole dish together.
Finish with fresh basil, parsley and Parmesan, then serve immediately while everything is warm and glossy.
Print
Ravioli with Tomatoes, Asparagus, Garlic & Herbs
- Total Time: 25 minutes
Description
Ravioli with Tomatoes, Asparagus, Garlic & Herbs is a simple, colourful pasta dinner that comes together in just 25 minutes. Tender cheese ravioli are tossed with bright asparagus, juicy cherry tomatoes, fragrant garlic and herbs, then finished with fresh lemon juice, basil, parsley and Parmesan for a fresh and comforting meal.
Ingredients
1 package (16–20 oz / 450–570 g) refrigerated cheese ravioli
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chilli flakes, optional
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, torn
1 tbsp fresh lemon juice
1/4 cup grated Parmesan cheese
Lemon zest, optional
Instructions
1. Bring a large pot of salted water to a boil. Cook the refrigerated cheese ravioli according to the package directions until tender. Before draining, reserve about 1/2 cup of the pasta water. Drain the ravioli and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3–4 minutes, stirring occasionally, until bright green and slightly tender.
3. Add the halved cherry tomatoes to the skillet. Cook for another 3–4 minutes, allowing them to soften and develop lightly blistered edges.
4. Stir in the minced garlic, dried oregano, dried basil, salt, black pepper and chilli flakes if using. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant.
5. Gently add the cooked ravioli to the skillet. Toss carefully with the asparagus, tomatoes and herbs so the ravioli remain intact. Add a splash of the reserved pasta water if needed to create a light, glossy sauce.
6. Remove the skillet from the heat. Add the fresh lemon juice, chopped parsley and torn basil. Gently toss everything together until evenly combined.
7. Transfer the ravioli and vegetables to a serving platter. Sprinkle generously with grated Parmesan. Finish with lemon zest and extra fresh basil if desired. Serve immediately.
Notes
Don’t overcook the ravioli. Follow the package directions and cook just until tender.
Reserve some pasta water before draining. A splash can help loosen the ingredients and create a light, glossy coating.
Keep the asparagus slightly tender so it retains some texture.
Let the tomatoes blister for a few minutes in the hot skillet to bring out their flavour.
Add the fresh parsley and basil at the end so they stay bright and fragrant.
Serve warm straight from the skillet with plenty of grated Parmesan, extra fresh basil, parsley and lemon zest if desired.
The recipe is written for refrigerated cheese ravioli. If using another type, follow its package cooking directions and adjust the cooking time as needed.
The chilli flakes are optional and can be omitted for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
