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