My Best Tips
Don’t overcook the asparagus – You want it tender-crisp, not mushy. It should still have a bit of bite and that gorgeous bright green colour.
Save some pasta water – Just in case your sauce gets too thick, a splash of starchy pasta water can bring it back to the perfect consistency.
Fresh herbs at the end – Adding them off the heat preserves their bright flavour and beautiful colour.
Quality matters – With so few ingredients, each one really counts. Get the best ravioli, freshest vegetables, and good parmesan you can.
Gentle with the ravioli – They’re delicate little things! Use a large spoon or spatula to fold them in carefully.
Serve immediately – This is best eaten right away while everything is hot and the flavours are bright and fresh.
Seasonal Swaps
Summer version – Swap asparagus for zucchini and add sweet corn kernels. Cherry tomatoes are perfect as is!
Autumn twist – Try butternut squash cubes and sage instead of basil. Maybe add some toasted pine nuts.
Winter comfort – Spinach and sun-dried tomatoes make this cozy and warming when fresh asparagus isn’t available.
Common Questions
Can I use frozen ravioli? Absolutely! Just cook according to package directions before adding to the skillet. It might take a minute or two longer.
What if I don’t have fresh herbs? Fresh really is best here, but in a pinch, use about a third of the amount in dried herbs. Add them with the garlic so they have time to bloom.
Can I make this ahead? This is really best served immediately, but you can prep all your vegetables earlier in the day. The sauce base can be made a few hours ahead and reheated.
How do I make it vegetarian? Simply swap the chicken broth for vegetable broth – easy as that!
What else can I serve with this? A simple green salad with lemon vinaigrette is perfect, or some crusty bread to soak up any extra sauce.
Storage and Leftovers
In the fridge – Leftovers keep for up to 2 days, but the ravioli will absorb some of the sauce and soften.
Reheating – Gentle heat is best – either in a pan with a splash of broth or carefully in the microwave.
Not great for freezing – The texture of the ravioli doesn’t hold up well to freezing once cooked.
More Quick Pasta Favourites
If you love easy pasta dishes that taste impressive, you’ll want to try some of my other go-to recipes!
Ingredients
- 1 package 20 oz refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 pound asparagus – ends trimmed cut into 5cm (2-inch) pieces
- 2 cups cherry tomatoes – halved
- 3 cloves garlic – minced
- Salt and pepper – to taste
- ¼ cup chicken broth or vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ cup fresh basil – chopped
- ¼ cup fresh parsley – chopped
- ¼ cup grated Parmesan cheese – plus extra for serving
Instructions
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Cook ravioli – Prepare ravioli according to package directions until al dente. Drain well and set aside.
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Cook asparagus – Heat olive oil in a large skillet over medium-high heat. Add asparagus and cook for 4-5 minutes until tender-crisp and lightly caramelized.
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Add tomatoes and garlic – Add cherry tomatoes and minced garlic to the skillet. Season with salt and pepper. Cook for 2-3 minutes until tomatoes begin to soften and release their juices.
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Create the sauce – Pour in chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes, allowing flavours to meld.
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Combine with ravioli – Gently add cooked ravioli to the skillet and carefully toss to combine with vegetables and sauce.
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Finish with fresh elements – Remove from heat and stir in fresh basil, parsley, and Parmesan cheese. Toss gently until everything is well combined and heated through.
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Serve – Serve immediately, topped with additional Parmesan cheese and a drizzle of olive oil if desired.
Notes
- Asparagus timing: Cook until bright green and tender-crisp – it should still have some bite.
- Gentle handling: Be careful when folding in the ravioli to prevent breaking the delicate pasta.
- Fresh herbs: Add these at the end to preserve their bright colour and flavour.
- Pasta water: Reserve a little pasta cooking water in case you need to loosen the sauce.
- Vegetarian option: Simply use vegetable broth instead of chicken broth.
- Seasonal swaps: Try zucchini in summer, butternut squash in autumn, or spinach in winter.
- Quality matters: With so few ingredients, use the best ravioli and freshest vegetables you can find.
- Serve immediately: This dish is best enjoyed right away while everything is hot and fresh.
- Storage: Keeps in fridge for 2 days, but texture is best when freshly made.
