Vibrant Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Colorful and packed with spring vibes, this cheesy ravioli meal is loaded with crisp-tender asparagus and juicy cherry tomatoes, all tossed in a zesty sauce. You'll have something that tastes fancy in just about 25 minutes. No stress, just a great way to make a weeknight feel extra special.

I've lost count of how many times I've whipped this up on the fly when friends pop in unexpectedly. It's amazing how well the store-bought ravioli plays with fresh veggies. Everyone thinks I spent forever in the kitchen, but it rarely takes me more than half an hour.

Vibrant Ingredients

• Refrigerated cheese ravioli: The perfect shortcut, just buy a brand you trust and dinner is practically done
• Parmesan cheese: Buy a block and grate it yourself, it melts in better and tastes richer
• Fresh herbs: Basil and parsley give the dish a pop of color and that summery feel, skip dried versions if you can
• Lemon juice: Splash in some to make everything taste brighter, picking a fresh lemon really pays off
• Chicken broth: Builds a light sauce, use homemade or grab your go-to carton
• Minced garlic: For the best flavor, chop it yourself—those jars just can’t compare
• Cherry tomatoes: Sweet, tangy, and vibrant—go for ones that look juicy
• Fresh asparagus: Find stalks that are firm and green with heads that haven’t opened yet

Simple Step-by-Step

Finish with fresh elements:

Stir in herbs and Parmesan right at the end. That way, they stay bright and you avoid stringy cheese. The warmth from the pan is just enough to bring it all together.

Combine with pasta:

Mix in the cooked ravioli gently with your veggies and sauce. Don’t go wild or the pasta could break. Make sure everything gets coated and tossed together evenly.

Create the sauce:

Add chicken broth and lemon juice. Let it bubble for a little bit—don’t overdo it, you want a thin, light sauce that covers the pasta but doesn’t drown it.

Add aromatics and tomatoes:

Next, in with the garlic and cherry tomatoes. Let them get soft and juicy while the garlic gets fragrant. Now’s the perfect time to sprinkle in salt and pepper.

Cook the asparagus:

Heat some olive oil in a big skillet. Toss in the chopped asparagus and let them get a little brown but keep their snap. This is where you set up the base of your dish.

Prepare the ravioli:

Boil the ravioli following the package, but stop when it’s just barely done. Drain well—skip rinsing so that sticky starch helps the sauce stick.

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Asparagus totally shines here. The first time I made this, I’d just come back from a spring farmers market with a bunch of crazy-fresh asparagus. I wanted something simple that would let that flavor stand out, not bury it.

Fresh Swaps for Every Season

This is one of those dishes you can shake up with whatever's in season. Summer? Toss in zucchini or squash and corn for a sweet twist. In fall, go with butternut squash cubes and change up the herbs for a bit of sage. Spinach and sun-dried tomatoes make a cozy winter version. The way you cook it doesn’t really change, so just play with the veggies and herbs based on what’s best at the store.

Getting Ahead

Tastes best right as you make it, but you can prep to make dinner a breeze. Chop veggies in advance and stash them in the fridge. Cook the sauce base earlier and warm it up right before adding the just-boiled ravioli. Don’t let the finished dish sit too long—otherwise, your pasta will get too soft and soggy.

Ways to Serve

Enjoy this pasta with a crisp arugula salad dressed in bright lemon vinaigrette. For heartier appetites, top your bowl with grilled chicken or shrimp. A cool glass of Pinot Grigio or Sauvignon Blanc goes great with the fresh flavors. And make sure you have some crusty bread handy to sop up whatever’s left in your bowl.

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Common Questions

→ Can I use frozen ravioli for this dish?

Yep, frozen ravioli's great here. Just cook it as the package says, then add it to the pan.

→ Can I substitute another vegetable for asparagus?

For sure! Try broccoli, zucchini, or green beans if you like those better than asparagus.

→ What type of Parmesan cheese is best?

Freshly grated parmesan tastes amazing, but if you’ve only got pre-grated, it totally works too.

→ How can I make this dish vegetarian?

Just swap in veggie broth instead of chicken broth and you’re good to go.

→ What can I serve with this meal?

Grab some crusty bread or toss up a salad and you’re all set.