If you are looking for a vibrant, fresh, and utterly delicious pasta dish, then this Ravioli with Cherry Tomatoes, Asparagus, Garlic, and Herbs Recipe is the one to try. It brings together the delicate pillow-like texture of ravioli with the bright sweetness of cherry tomatoes, the crisp tenderness of asparagus, and the rich aroma of garlic and fresh herbs. Whether you are cooking for a weeknight dinner or a special occasion, this dish offers a beautiful harmony of flavors and colors that will make every bite feel like a celebration of spring on your plate.
Ingredients You’ll Need
This recipe calls for simple ingredients that pack a lot of punch. Each one plays a key role in building layers of flavor, texture, and freshness that shine through in every mouthful. Having these essentials on hand will make preparation quick and straightforward.
- Fresh ravioli: Choose cheese-filled or your favorite filling for a soft, tasty base.
- Asparagus: Trimmed and cut into 2-inch pieces for a tender-crisp bite and fresh crunch.
- Cherry tomatoes: Halved to release their juicy sweetness and add vibrant color.
- Garlic: Minced to infuse the dish with its characteristic pungent warmth.
- Olive oil: For sautéing and bringing the ingredients together with a silky finish.
- Fresh basil: Chopped to add a sweet herbal fragrance and elevating freshness.
- Fresh parsley: Adds a bright, slightly peppery note and a burst of green.
- Salt and pepper: Essential for seasoning and balancing all flavors.
- Crushed red pepper flakes (optional): For a subtle heat that awakens the palate.
- Freshly grated Parmesan cheese (optional): To sprinkle on top for a savory, nutty finish.
How to Make Ravioli with Cherry Tomatoes, Asparagus, Garlic, and Herbs Recipe
Step 1: Cook the ravioli
Start by bringing a large pot of salted water to a rolling boil. Fresh ravioli cooks quickly, so follow the package instructions carefully to avoid overcooking. Once tender, drain the ravioli, but be sure to save a little of the cooking water—it’s a secret weapon to help create a light, silky sauce later on.
Step 2: Sauté the garlic
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about one minute until aromatic, taking care not to let it brown, as burnt garlic can taste bitter. This brief step infuses the oil with that wonderful garlicky essence which will envelop the vegetables and pasta.
Step 3: Cook the asparagus
Add the cut asparagus pieces to the skillet and sauté for 3 to 4 minutes. You want them to be tender but still offer a bit of a crunchy texture, adding freshness and a vibrant green color that contrasts beautifully with the tomatoes.
Step 4: Add the cherry tomatoes
Next, toss in the halved cherry tomatoes and cook for an additional 2 to 3 minutes. As they soften, their juices begin to release, melding wonderfully with the garlic and olive oil to create a natural, light sauce bursting with sweetness and acidity.
Step 5: Season the vegetables
Sprinkle in salt, pepper, and the optional crushed red pepper flakes for a gentle kick. Seasoning here is key to bring out the best in each vegetable and balance the flavors so that no single ingredient dominates.
Step 6: Combine ravioli and vegetables
Add the cooked ravioli directly to the skillet with the sautéed vegetables. Gently toss everything together, making sure the delicate pasta doesn’t break apart. If the mixture looks a little dry, splash in some of the reserved pasta water; this trick helps bind the flavors and adds just enough moisture to coat everything beautifully.
Step 7: Stir in the fresh herbs
Turn off the heat and fold in the chopped fresh basil and parsley. These herbs bring a fresh brightness and aromatic finish that takes this dish from simple to unforgettable.
Step 8: Serve with Parmesan
Dish out warm portions of ravioli with vegetables onto plates, then top generously with freshly grated Parmesan cheese if you like. This adds a savory, nutty richness that perfectly complements the fresh ingredients and rounds out every bite.
How to Serve Ravioli with Cherry Tomatoes, Asparagus, Garlic, and Herbs Recipe
Garnishes
To enhance your serving presentation and flavor profile, consider adding a few extra basil leaves, a drizzle of high-quality olive oil, or a light sprinkle of lemon zest for a zesty twist. Fresh herbs and a touch of cheese make the dish even more inviting and mouthwatering.
Side Dishes
This ravioli dish pairs beautifully with crisp green salads dressed in a simple vinaigrette or crusty garlic bread that’s perfect for soaking up any remaining sauce. A light white wine like Pinot Grigio or Sauvignon Blanc also complements the fresh vegetable notes wonderfully.
Creative Ways to Present
Serve this vibrant pasta in shallow bowls to showcase the colorful cherry tomatoes and asparagus. For a festive touch, add edible flowers or finely chopped pistachios for a subtle crunch and unexpected flair. Presenting it family-style on a large platter encourages sharing and makes the meal feel warm and communal.
Make Ahead and Storage
Storing Leftovers
Place any leftover ravioli with vegetables in an airtight container and refrigerate. It will stay fresh for up to 2 days, making it a convenient option for a quick next-day lunch or dinner.
Freezing
While fresh ravioli is best enjoyed immediately, you can freeze leftovers by transferring them to a freezer-safe container. Use within 1 month for optimal taste and texture. When freezing, avoid adding cheese as it can change texture during thawing.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce without drying out the ravioli. Alternatively, microwave on low power in short increments to avoid overcooking.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Just adjust the cooking time according to the package instructions for frozen ravioli, and be sure to handle them gently when combining with the vegetables to prevent tearing.
What if I don’t have fresh herbs?
Dried herbs can work in a pinch. Use about one-third the amount of fresh herb called for, and add them during cooking so their flavors have time to develop.
Can I make this recipe vegan?
Yes! Choose a dairy-free or vegetable-filled ravioli, skip the Parmesan, and use nutritional yeast for a cheesy flavor instead. Also, ensure your olive oil is extra virgin for the best taste.
Is there a way to add protein to this dish?
Sure! Grilled chicken, sautéed shrimp, or crispy tofu cubes make fantastic additions and elevate this dish to a heartier meal.
How important is the reserved pasta water?
It’s a game changer! The starchy water helps bind the sauce and vegetables to the ravioli, creating a silky, cohesive dish rather than something dry.
Final Thoughts
This Ravioli with Cherry Tomatoes, Asparagus, Garlic, and Herbs Recipe is a true testament to how simple ingredients, treated with love and care, can come together in a dish that’s fresh, colorful, and bursting with flavor. I can’t recommend enough giving it a spot on your dinner rotation—it’s quick, versatile, and endlessly satisfying. Once you taste it, you’ll understand why it’s become one of my personal favorites to share with friends and family.
Print
Ravioli with Cherry Tomatoes, Asparagus, Garlic, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant and flavorful ravioli dish combines tender fresh pasta with sautéed asparagus, sweet cherry tomatoes, garlic, and fresh herbs. Perfect for a quick and elegant weeknight dinner, it features a simple, light sauce made from reserved pasta water and olive oil, finished with optional Parmesan for a rich touch.
Ingredients
Ravioli
- 1 package fresh ravioli (cheese or your choice of filling)
Vegetables & Herbs
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Seasonings & Others
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Cook the ravioli: Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions until tender, then drain, reserving a little pasta water for later use.
- Sauté the garlic: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook the asparagus: Add the trimmed and cut asparagus pieces to the skillet, sautéing for 3-4 minutes until they become tender yet still crisp.
- Add the cherry tomatoes: Stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until they start to soften but retain their shape.
- Season the vegetables: Season the sautéed vegetables with salt, pepper, and crushed red pepper flakes if using, to taste.
- Combine ravioli and vegetables: Add the cooked ravioli to the skillet and gently toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce that coats the ravioli.
- Add fresh herbs: Stir in the chopped fresh basil and parsley to infuse the dish with fresh flavors.
- Serve: Plate the ravioli and vegetable mixture, and optionally top with freshly grated Parmesan cheese for an added savory note.
Notes
- Use fresh ravioli for best texture and flavor, but frozen ravioli can be used if fresh is not available.
- Feel free to substitute fresh basil and parsley with other herbs like thyme or oregano based on preference.
- To keep this dish vegan, omit the Parmesan cheese or use a plant-based alternative.
- Splashing pasta water helps create a cohesive sauce, so be sure to reserve some before draining the ravioli.
- Adjust crushed red pepper flakes based on heat preference or omit for a milder dish.
