This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is a fresh and vibrant dish that’s perfect for a quick, healthy meal.
Tender cheese-filled ravioli is tossed with lightly sautéed asparagus and juicy cherry tomatoes, infused with the flavor of garlic and a touch of lemon. A splash of chicken broth adds moisture to the dish, while fresh basil and parsley provide a burst of herbaceousness.
Ingredients:
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
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.
For some great variations and tips to enhance your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs, consider adding cooked chicken, shrimp, or crispy pancetta to make the dish heartier.
If you prefer a vegetarian option, substitute vegetable broth for the chicken broth and add extra veggies like zucchini or spinach.
You can also try different types of ravioli, such as spinach and ricotta or mushroom, for variety.
For a creamy twist, stir in a bit of heavy cream or ricotta cheese at the end.
To keep the dish gluten-free, use gluten-free ravioli, and if you like a bit of heat, a pinch of red pepper flakes or a drizzle of chili oil works well.
Be careful not to overcook the asparagus—keep it tender-crisp for the best texture.
Cook the tomatoes until just softened to maintain their freshness, and if fresh herbs aren’t available, you can substitute dried ones.
Freshly squeezed lemon juice will brighten the flavors, and when adding the ravioli, toss gently to avoid breaking it.
Finally, serve with extra Parmesan cheese for an even richer flavor.
To store your Ravioli with Tomatoes, Asparagus, Garlic, and Herbs, first allow it to cool completely to prevent excess moisture from forming.
Once cooled, transfer the dish to an airtight container and refrigerate for up to 3-4 days.
If you need to store it longer, freezing is also an option—place the ravioli and vegetables in a freezer-safe container or bag, removing as much air as possible, and freeze for up to 2 months.
When reheating, it’s best to gently warm the dish in a skillet with a splash of water or broth to refresh the sauce, or use the microwave in short intervals, stirring occasionally.
For frozen ravioli, thaw overnight in the fridge before reheating for the best results.
This way, you can enjoy your leftovers without compromising flavor or texture.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: 350 kcal | Servings: 4 servings