I love this ravioli dish because it feels fresh, comforting, and elegant at the same time. I usually make it when I want something quick but still full of color and flavor. The combination of tender asparagus, juicy cherry tomatoes, and fragrant herbs creates a light sauce that coats the ravioli beautifully without feeling heavy.
Why You’ll Love This Recipe
I enjoy how simple yet impressive this recipe is. I can prepare it on a busy weeknight, but it still feels special enough for guests. I like that it uses fresh vegetables, comes together in one pan, and tastes bright and satisfying without needing complicated techniques or long cooking times.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian herbs or mixed fresh herbs
1 package cheese or spinach ravioli
¼ cup grated Parmesan cheese
Optional fresh basil or parsley for garnish
Directions
I start by bringing a large pot of salted water to a boil and cooking the ravioli according to the package instructions. I drain them and set them aside while I prepare the vegetables.
I heat the olive oil in a large skillet over medium heat, then add the asparagus and cook it for about 4 to 5 minutes until it becomes tender but still slightly crisp. I stir in the garlic and cook it just until fragrant.
I add the cherry tomatoes, salt, pepper, and herbs, letting everything cook for another 3 to 4 minutes until the tomatoes soften and release their juices. I gently fold the cooked ravioli into the skillet and toss everything together so the pasta is well coated. I finish the dish with Parmesan cheese and a sprinkle of fresh herbs before serving.
Servings And Timing
I usually make this recipe for about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I sometimes add sautéed mushrooms or zucchini when I want more vegetables. When I feel like adding protein, I mix in grilled chicken or shrimp. I also enjoy swapping cheese ravioli for mushroom or lobster ravioli for a different flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently on the stovetop with a splash of water or olive oil to keep the ravioli from drying out.
FAQs
Can I Use Frozen Ravioli For This Recipe?
I often use frozen ravioli, and it works perfectly as long as I cook it according to the package directions.
Can I Make This Dish Vegan?
I make it vegan by using plant-based ravioli and skipping the Parmesan or replacing it with a dairy-free alternative.
What Herbs Work Best In This Recipe?
I like using basil, parsley, or thyme, but dried Italian seasoning also works well when fresh herbs are not available.
Can I Prepare This Dish Ahead Of Time?
I usually prepare it fresh, but I can cook the vegetables ahead and add the ravioli just before serving.
Is This Recipe Good For Meal Prep?
I find it works well for short-term meal prep, especially for lunches over the next couple of days.
Conclusion
I keep coming back to this ravioli with tomatoes, asparagus, garlic, and herbs because it is simple, flavorful, and versatile. It fits perfectly into my routine when I want something wholesome that still feels like a treat, and it never fails to brighten the table.
A vibrant and fresh ravioli dish featuring tender asparagus, juicy cherry tomatoes, and fragrant herbs in a light garlic-infused sauce—perfect for a quick and satisfying meal.
Ingredients
1 tablespoon olive oil
1 pound asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried Italian herbs or mixed fresh herbs
1 package cheese or spinach ravioli
¼ cup grated Parmesan cheese
Optional fresh basil or parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook the ravioli according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add asparagus and cook for 4–5 minutes until tender but slightly crisp.
Stir in minced garlic and cook for about 30 seconds, just until fragrant.
Add cherry tomatoes, salt, pepper, and herbs. Cook for 3–4 minutes until tomatoes soften and release juices.
Gently fold in cooked ravioli and toss to coat evenly with the vegetable mixture.
Sprinkle with grated Parmesan and garnish with fresh basil or parsley if using. Serve warm.
Notes
Use frozen ravioli if needed—just cook according to package instructions.
Add sautéed mushrooms, zucchini, or your choice of protein like grilled chicken or shrimp.
Make it vegan by using dairy-free ravioli and skipping the Parmesan or using a plant-based alternative.
Reheat gently with a splash of water or oil to prevent drying out.
