Speedy Spring Ravioli with Zesty Tomatoes & Asparagus
Whip up a restaurant-worthy, incredibly fresh, and deeply satisfying meal in under 20 minutes. This recipe brings vibrant spring and summer flavors to your table with tender ravioli, bursting cherry tomatoes, and crisp asparagus, perfect for busy weeknights or a relaxed weekend lunch.
Equipment
- Large pot
- Large skillet
Ingredients
- 1 tablespoon olive oil extra virgin if you have it
- 1 pound asparagus ends trimmed, cut into 2-inch pieces
- 2 cups cherry tomatoes halved
- 3 cloves garlic minced
- salt and pepper to taste
- 1/4 cup chicken broth or vegetable broth
- 1 tablespoon lemon juice fresh
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 package refrigerated cheese ravioli 20 ounces
Instructions
- Step 1: In a large pot, bring generously salted water to a rolling boil. Add the refrigerated cheese ravioli and cook according to package instructions (usually a few minutes). While the ravioli cooks, proceed with the veggies. Once cooked, drain the ravioli and set aside; do not rinse.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the trimmed and cut asparagus and cook for 4-5 minutes, stirring occasionally, until tender-crisp.
- Step 3: Add the halved cherry tomatoes and minced garlic to the skillet with the asparagus. Stir well and season generously with salt and pepper. Cook for another 2-3 minutes, until tomatoes soften and slightly burst.
- Step 4: Pour in the chicken broth and fresh lemon juice. Bring the mixture to a gentle simmer and cook for about 2 minutes to allow the flavors to meld and create a light sauce.
- Step 5: Add the cooked ravioli to the skillet with the vegetables and sauce. Gently toss everything together, ensuring all ravioli are coated.
- Step 6: Stir in the fresh basil, parsley, and grated Parmesan cheese. Toss gently for another 1-2 minutes, just long enough for everything to be heated through and herbs to release their aroma. Serve hot, garnished with more grated Parmesan if desired.
Notes
Substitutions & Additions: Add cooked chicken (shredded rotisserie chicken works wonders!), sautéed shrimp, or crispy pan-fried pancetta or bacon for protein. Incorporate other quick-cooking vegetables like spinach or baby kale (stirred in at the very end until wilted), sliced zucchini or bell peppers (added with the asparagus), or mushrooms. For different cheeses, try a sprinkle of fresh mozzarella, crumbled feta, or a touch of creamy goat cheese. A pinch of red pepper flakes added with the garlic will give it a nice kick! If fresh basil or parsley aren't available, use about 1 teaspoon of dried Italian seasoning or dried basil/oregano (add with tomatoes and garlic). For a richer sauce, stir in 1-2 tablespoons of cream cheese or a splash of heavy cream with the chicken broth. Use vegetable broth for a vegetarian option.
Tips for Success: Don't overcook the ravioli; aim for al dente (still firm to the bite) to prevent mushiness. Cook asparagus until tender-crisp, typically 4-5 minutes, to maintain a vibrant green and slight snap. Fresh garlic, lemon juice, basil, and parsley really elevate the flavors in this simple dish. Season as you go (asparagus, then tomatoes, then taste the sauce) to build a deeper flavor profile. Do not rinse cooked pasta, as rinsing removes starches that help your sauce adhere to the ravioli.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of chicken broth or a tiny bit of water to loosen up the sauce and prevent it from drying out. Gently warm it on the stovetop over medium-low heat or in the microwave until heated through.