Introduction
Craving a pasta dish that tastes like sunshine on a plate? This Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs is a vibrant, effortless meal that celebrates the best of spring. Tender cheese-filled ravioli is tossed with juicy cherry tomatoes, crisp asparagus, and a buttery garlic-herb sauce for a dish that’s as beautiful as it is delicious.
Perfect for busy weeknights but elegant enough for date night, this recipe comes together in just 20 minutes—because great food doesn’t have to be complicated!
Why You’ll Love This Ravioli Dish
- Quick gourmet – Ready faster than takeout, but tastes like a restaurant meal.
- Seasonal freshness – Sweet tomatoes and snappy asparagus shine.
- Creamy without heavy sauce – A light butter-and-herb coating lets flavors pop.
- Versatile – Swap veggies or ravioli fillings to suit your taste.
- One-pan wonder – Minimal cleanup, maximum flavor.
Step-by-Step Recipe
Ingredients (Serves 4)
- 18 oz fresh cheese ravioli (or mushroom/butternut squash for variation)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 3 tbsp butter
- 3 garlic cloves, minced
- ¼ cup fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- ½ tsp red pepper flakes (optional)
- ½ cup grated Parmesan, plus extra for serving
- Salt & black pepper, to taste
Optional Add-Ins:
- Spinach or arugula, for extra greens
- Toasted pine nuts, for crunch
- Grilled chicken or shrimp, for protein
Step 1: Cook the Ravioli
- Boil ravioli in salted water according to package instructions. Reserve ½ cup pasta water, then drain.
Step 2: Sauté the Veggies
- In a large skillet, melt 1 tbsp butter over medium heat.
- Add asparagus and sauté for 3–4 minutes until bright green but still crisp.
- Push asparagus to one side, add tomatoes, and cook for 1–2 minutes until slightly softened.
Step 3: Make the Sauce
- Add remaining 2 tbsp butter and garlic to the skillet. Cook for 30 seconds until fragrant.
- Stir in basil, parsley, lemon zest, red pepper flakes, salt, and pepper.
Step 4: Combine & Finish
- Add cooked ravioli to the skillet and toss gently with veggies and sauce.
- Sprinkle with Parmesan and drizzle with pasta water as needed to loosen the sauce.
Pro Tip: For extra richness, finish with a splash of heavy cream or a dollop of ricotta.
FAQs
Q: Can I use frozen ravioli?
A: Yes! Cook directly from frozen—just add 1–2 minutes to boiling time.
Q: How do I prevent the ravioli from sticking?
A: Stir gently while boiling and toss with sauce immediately after draining.
Q: What if I don’t have fresh herbs?
A: Use 1 tsp dried basil and ½ tsp dried parsley (add with the garlic).
Q: Can I make this vegan?
A: Use vegan ravioli, olive oil instead of butter, and nutritional yeast instead of Parmesan.
Q: What wine pairs well?
A: Try a crisp Pinot Grigio or Sauvignon Blanc.
Tips for the Best Ravioli Dish
- Don’t overcook asparagus – It should stay slightly crisp.
- Use high-quality ravioli – Fresh makes a difference!
- Zest the lemon first – Easier to zest before juicing.
- Toast the pine nuts – Adds depth if using.
Common Mistakes to Avoid
- Overcrowding the pan – Sauté veggies in batches if needed.
- Skipping the pasta water – Helps the sauce cling to the ravioli.
- Bland seasoning – Taste and adjust salt/pepper before serving.
Conclusion
This Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs is springtime comfort food at its finest—quick, colorful, and bursting with fresh flavors. Whether you’re cooking for one or a crowd, it’s a dish that delights every time.
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Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs: A 20-Minute Spring Feast
- Total Time: 20 mins
Description
Savor the taste of summer with this vibrant Sun-Kissed Ravioli with Tomato, Asparagus, and Herbs! This dish combines tender ravioli with fresh vegetables and aromatic herbs for a delightful and easy meal.
Ingredients
1 (9-ounce) package of cheese ravioli
1 cup cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
Cook the ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
Add the asparagus to the skillet and cook for about 5 minutes, or until tender.
Add cherry tomatoes to the skillet and cook for another 2-3 minutes, until they begin to soften.
Add the cooked ravioli to the skillet and toss to combine.
Remove from heat and stir in fresh basil, parsley, and grated Parmesan cheese.
Season with salt and pepper to taste.
Serve immediately, garnished with extra Parmesan cheese if desired.
