Description
Ravioli with fresh tomatoes, asparagus, garlic, and herbs is a vibrant, quick pasta dish that’s perfect for spring and summer. Light, bright, and packed with flavor, it’s the kind of meal that feels gourmet but is easy enough for weeknights.
Ingredients
1 lb cheese ravioli (fresh or refrigerated)
1 tbsp olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
Salt and pepper, to taste
¼ tsp crushed red pepper flakes (optional)
2 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
Grated Parmesan or Pecorino, for serving
Instructions
1. Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Drain and set aside.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add cherry tomatoes and cook until softened, about 3–4 minutes.
4. Stir in asparagus, season with salt, pepper, and red pepper flakes. Cook until asparagus is bright green and tender, about 4 minutes.
5. Add cooked ravioli to the skillet and toss gently to combine.
6. Stir in fresh basil and parsley. Taste and adjust seasoning as needed.
7. Serve warm with grated Parmesan or Pecorino on top.
Notes
Use fresh seasonal tomatoes and asparagus for the best flavor.
Swap in spinach or zucchini if asparagus is out of season.
To make it vegan, use dairy-free ravioli and skip the cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
Keywords: ravioli with fresh tomatoes, asparagus ravioli pasta, summer herb ravioli