Description
This quick and flavorful Ravioli with Tomatoes and Asparagus recipe combines tender cheese ravioli with crisp-tender asparagus and juicy cherry tomatoes, sautéed with garlic and fresh herbs. Finished with a light lemony broth sauce and Parmesan cheese, it’s a perfect 25-minute meal that’s both satisfying and elegant, suitable for a vegetarian diet when using vegetable broth.
Ingredients
Scale
Pasta
- 1 package (20 ounces) refrigerated cheese ravioli
Vegetables
- 1 pound asparagus, ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
Herbs and Seasoning
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Liquids and Oils
- 1 tablespoon olive oil
- 1/4 cup chicken broth (use vegetable broth for vegetarian version)
- 1 tablespoon fresh lemon juice
Cheese
- 1/4 cup Parmesan cheese, freshly grated, plus extra for serving
Instructions
- Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions until tender, usually about 4-5 minutes. Once cooked, drain the ravioli but do not rinse to preserve their delicate texture.
- Sauté Vegetables: Heat a skillet over medium heat and add the olive oil. Sauté the asparagus pieces until they become crisp-tender, about 3-4 minutes. Then add the halved cherry tomatoes, minced garlic, salt, and freshly ground black pepper. Continue to cook until the tomatoes soften, releasing their juices, approximately 2-3 minutes more.
- Make the Sauce: Pour in the chicken broth and fresh lemon juice into the skillet with the vegetables. Allow the mixture to simmer briefly for about 2 minutes so the flavors meld and the sauce slightly reduces.
- Combine: Add the cooked ravioli directly to the skillet with the sautéed vegetables and sauce. Gently toss everything together to ensure the ravioli are well coated without breaking.
- Finish: Sprinkle the chopped fresh basil, fresh parsley, and freshly grated Parmesan cheese over the ravioli and vegetables. Cook everything together for an additional 1-2 minutes just until heated through and the cheese begins to melt slightly.
- Serve: Transfer the ravioli and vegetable mixture to a serving bowl. Garnish with extra Parmesan cheese and freshly ground black pepper to taste. Serve immediately while warm for the best flavor and texture experience.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Be careful not to overcook the ravioli to prevent them from becoming mushy.
- You can swap out asparagus for other spring vegetables like green beans or peas if preferred.
- Fresh herbs add brightness; feel free to adjust the quantity based on your taste.
- Leftovers can be stored refrigerated for up to 2 days and reheated gently on the stovetop.
