Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Seasonal Variations

This recipe shines as a template for seasonal cooking. In summer, replace asparagus with zucchini or yellow squash and add corn kernels for sweetness. Fall calls for butternut squash cubes and sage instead of basil. Winter versions work beautifully with spinach and sun-dried tomatoes instead of fresh. The basic technique remains the same, making this a year-round favorite that adapts to whatever looks best at the market.

Make It Ahead

While best enjoyed immediately after cooking, you can prepare components ahead of time to streamline dinner. Cut vegetables and store in the refrigerator up to a day ahead. The sauce base can be made early in the day and refrigerated, then reheated and combined with freshly cooked ravioli just before serving. Avoid storing the completed dish for more than a few hours as the ravioli will absorb too much liquid and become soggy.

Serving Suggestions

Serve this pasta as a main course alongside a simple arugula salad dressed with lemon vinaigrette. For a more substantial meal, add a protein like grilled chicken or shrimp to the finished dish. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc makes the perfect beverage pairing, highlighting the fresh vegetable flavors. Warm crusty bread completes the meal, perfect for soaking up any remaining sauce.

Frequently Asked Questions

→ Can I use frozen ravioli for this dish?

Yes, frozen ravioli works well. Cook it according to package instructions before adding it to the skillet.

→ Can I substitute another vegetable for asparagus?

Absolutely! You can use green beans, zucchini, or broccoli as alternatives to asparagus.

→ What type of Parmesan cheese is best?

Freshly grated Parmesan cheese provides the best flavor, but pre-grated cheese can also be used in a pinch.

→ How can I make this dish vegetarian?

Simply replace the chicken broth with vegetable broth to make this dish vegetarian-friendly.

→ What can I serve with this meal?

A side salad or crusty bread pairs wonderfully with this dish for a complete meal.

Ingredients

01 1 tablespoon olive oil

02 1 pound asparagus, ends trimmed, cut into 2-inch pieces

03 2 cups cherry tomatoes, halved

04 3 cloves garlic, minced

05 Salt and pepper, to taste

06 1/4 cup chicken broth

07 1 tablespoon lemon juice

08 1/4 cup fresh basil, chopped

09 1/4 cup fresh parsley, chopped

10 1/4 cup grated Parmesan cheese, plus more for serving

11 1 package (20 ounces) refrigerated cheese ravioli

Instructions

Step 01

Cook the ravioli according to the package instructions. Drain and set aside.

Step 02

In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 4-5 minutes until tender-crisp.

Step 03

Add the cherry tomatoes and garlic to the skillet. Season with salt and pepper. Cook for another 2-3 minutes until the tomatoes begin to soften.

Step 04

Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 2 minutes.

Step 05

Add the cooked ravioli to the skillet and gently toss to combine with the vegetables and sauce.

Step 06

Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for another 1-2 minutes until everything is heated through.

Step 07

Serve the ravioli hot, topped with additional Parmesan cheese if desired.