Ravioli with Tomatoes and Asparagus

Ravioli with tomatoes and asparagus is my absolute favorite when I need a bright, colorful dinner that feels like a little celebration on a plate so one evening I found myself craving something that tasted like spring and I threw together some ravioli with juicy tomatoes and crisp asparagus and the result was so fresh and delicious I knew it had to become a regular in my kitchen. Every bite feels like a little burst of sunshine and I always come back to it whenever I want a quick, flavorful meal that impresses.

What I love most is how the sweet tomatoes burst in the pan and create a light, almost saucy coating for the ravioli and the asparagus stays perfectly tender crisp adding a satisfying bite and a pop of green. It’s simple, elegant, and the kind of meal that makes you feel good inside and out.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Cheese or spinach ravioli – The star of the dish, hearty and comforting.
• Cherry or grape tomatoes – Add sweet, juicy bursts of flavor.
• Fresh asparagus – Gives a tender-crisp texture and vibrant color.
• Olive oil – Helps sauté the veggies and ties everything together.
• Garlic – Adds warmth and a savory backbone.
• Fresh basil – For an herby freshness that lifts the dish.
• Parmesan cheese – Brings a salty, nutty finish.
• Salt and black pepper – Essential for seasoning.

Tools You’ll Need

• Large skillet – To sauté the veggies and toss everything together.
• Pot – For boiling the ravioli.
• Slotted spoon – To transfer ravioli without excess water.
• Knife – For chopping veggies.
• Cutting board – To prep everything cleanly.
• Tongs – For tossing ingredients together easily.

Instructions

Step 1

I start by cooking the ravioli according to package instructions, then drain and set aside.

Step 2

While the ravioli cooks, I heat olive oil in a large skillet over medium heat.

Step 3

I add the garlic and cook for about 30 seconds until fragrant but not browned.

Step 4

I toss in the asparagus and cook for about 3–4 minutes until it turns bright green and starts to soften.

Step 5

I add the cherry tomatoes and continue cooking until they begin to burst and release their juices, about 5 more minutes.

Step 6

I gently add the cooked ravioli into the skillet and toss everything together so the ravioli gets coated in the tomato juices.

Step 7

I season with salt and pepper, then finish with fresh basil and a generous sprinkle of Parmesan cheese before serving.

Tips

If you want to add more protein, I suggest tossing in some cooked chicken or shrimp. You can also drizzle a little balsamic glaze on top for extra tangy sweetness!

Ways to Serve

I love serving this ravioli with tomatoes and asparagus as a light main dish with crusty bread or a side salad. It also works beautifully as a colorful addition to a dinner party spread.

Frequently Asked Questions

Can I use frozen ravioli for ravioli with tomatoes and asparagus?

Yes! Just cook according to package directions and proceed as usual.

Can I make it ahead?

I recommend serving it fresh, but you can prep the veggies in advance to save time.

What other veggies can I add?

Bell peppers, zucchini, or spinach would all be great options!

See You in the Kitchen

I hope you give this ravioli with tomatoes and asparagus a try! It’s easy, fresh, and packed with bright flavors that make any meal feel special. I’d love to hear how it turns out for you share your creations and let’s keep the colorful dinner inspiration going!

Happy Cooking!

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