Introduction:
This light and flavorful ravioli dish is the perfect way to celebrate the fresh tastes of spring and summer.
Tender cheese-filled ravioli are tossed with crisp asparagus, juicy cherry tomatoes, and a fragrant blend of garlic, herbs, and lemon.
It’s a quick, satisfying meal that comes together in under 30 minutes—ideal for busy weeknights or easy entertaining.
With just a handful of fresh ingredients and minimal prep, this recipe delivers vibrant color, texture, and taste in every bite.
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
1/4 cup chicken broth
1 tablespoon lemon juice
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 package (20 ounces) refrigerated cheese ravioli
Instructions:
Directions:
Cook the ravioli according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.
Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.
Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.
Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.
Serve the ravioli hot, topped with additional Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 350 kcal | Servings: 4 servings
How to Store
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Gently reheat in a skillet over medium heat with a splash of broth or water to keep it from drying out.
Freezing: Not recommended, as cooked ravioli and fresh veggies don’t freeze and reheat well—they tend to get mushy.
Variations
Protein Boost: Add cooked chicken, shrimp, or white beans for extra protein.
Vegan Version: Use plant-based ravioli, veggie broth, and skip or substitute the Parmesan with nutritional yeast or vegan cheese.
Different Veggies: Try zucchini, spinach, or bell peppers if asparagus isn’t in season.
Sauce Twist: Stir in a spoonful of pesto or a touch of cream for a richer sauce.
Tips
Don’t overcook the ravioli—drain just as they float to the top to prevent them from breaking apart.
Use fresh herbs at the end for maximum flavor and brightness.
Cook veggies separately if you want them more caramelized before tossing with the ravioli.
Nutritional Information (per serving, approx.)
Calories: 350 kcal
Protein: 14g
Fat: 11g
Carbohydrates: 46g
Fiber: 4g
Sugar: 4g
Sodium: 450mg
(Note: Nutrition may vary depending on the specific ravioli and cheese used.)