This Fresh Spring Ravioli with Asparagus and Tomatoes is pure springtime on a plate – tender cheese ravioli tossed with crisp asparagus, sweet cherry tomatoes, and fresh herbs in a light, flavourful sauce. Ready in just 25 minutes, it’s the perfect weeknight dinner that looks and tastes restaurant-fancy!
When asparagus season hits, this is the dish I make on repeat. There’s something so satisfying about combining store-bought ravioli (no shame in shortcuts!) with gorgeous fresh vegetables to create something that looks like you’ve been cooking all day. The secret is in the timing and not overthinking it.
I first made this when unexpected guests turned up one spring evening and I needed something impressive fast. The combination of that bright green asparagus, juicy tomatoes, and fresh herbs created this beautiful, vibrant dish that had everyone asking for the recipe. The best part? It literally takes longer to explain than it does to make!
The key is getting that asparagus perfectly tender-crisp and letting those cherry tomatoes just start to release their juices without turning to mush. Add a splash of lemon and some good parmesan, and you’ve got a dish that tastes like pure sunshine.
Why You’ll Make This on Repeat
Super quick but looks impressive – 25 minutes from start to finish, but your dinner guests will think you’re a culinary genius!
Perfect for asparagus season – When those beautiful spring spears are at their peak, this recipe really lets them shine.
One-pan wonder – Everything comes together in one large skillet, which means minimal washing up. Always a win!
Endlessly adaptable – The basic technique works with whatever vegetables are looking good at the market.
Light but satisfying – You get that comfort food feeling without being too heavy, perfect for warmer weather.
Pantry-friendly base – With good ravioli and a few fresh vegetables, you can have an elegant meal any night of the week.
What You’ll Need
The beauty of this recipe is how a few simple, quality ingredients create something really special.
Cheese Ravioli – I use the refrigerated kind from the supermarket. No need to go fancy – a good quality store-bought version works brilliantly.
Fresh Asparagus – Look for bright green stalks with tight tips. Give them a little bend test – they should snap cleanly, not bend limply.
Cherry Tomatoes – The sweetest, ripest ones you can find. They’ll add lovely bursts of flavour and beautiful colour.
Fresh Garlic – Please use fresh, not the pre-minced stuff! It makes such a difference to the overall flavour.
Chicken Broth – Creates a light sauce base. You can absolutely use vegetable broth to keep it vegetarian.
Fresh Lemon Juice – This brightens everything up and balances the richness of the cheese. Fresh is so much better than bottled.
Fresh Herbs – Basil and parsley are my go-to, but use whatever looks good. Fresh is essential here – dried just won’t give you that bright, summery flavour.
Good Parmesan – Freshly grated from a block tastes so much better than the pre-grated stuff, but honestly, use what you have!
How To Make It
This comes together so quickly, you’ll want to have everything prepped before you start cooking.
Get the ravioli going – Cook according to package directions until al dente. Don’t overcook them as they’ll get a bit more cooking time in the pan. Drain well but don’t rinse.
Start with the asparagus – Heat olive oil in a large skillet and add your asparagus pieces. Cook for 4-5 minutes until they’re bright green with a bit of caramelization but still have some bite.
Add the tomatoes and garlic – Chuck in your halved cherry tomatoes and minced garlic. Season with salt and pepper and cook for 2-3 minutes until the tomatoes just start to soften and release their juices.
Create the sauce – Pour in the chicken broth and lemon juice. Let it bubble and simmer for about 2 minutes to create a light, flavourful sauce.
Bring it all together – Gently fold in your cooked ravioli, being careful not to break them. Toss everything together so each piece gets coated in that lovely sauce.
Finish with the fresh stuff – Stir in your chopped herbs and most of the parmesan. The residual heat will warm everything perfectly without cooking away those bright flavours.
Serve immediately – Top with extra parmesan and maybe a drizzle of good olive oil if you’re feeling fancy!
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