This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is the ultimate quick and elegant meal that feels like it came straight from an Italian trattoria. Packed with fresh flavors, vibrant vegetables, and pillowy ravioli, this dish is as easy to make as it is delicious. Whether you’re serving it for a weeknight dinner or impressing guests at a dinner party, this recipe strikes the perfect balance of simplicity and sophistication. Let’s get cooking!
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Fresh and Vibrant: Bursting with seasonal produce like juicy tomatoes and tender asparagus.
- Versatile: Use store-bought or homemade ravioli, and customize with your favorite herbs.
- One-Pan Wonder: Minimal cleanup—everything cooks in one skillet for effortless prep.
Ingredients You’ll Need
For the Dish:
- 12–16 oz fresh or frozen ravioli (cheese, mushroom, or spinach-filled work beautifully)
- 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
- 2 cups cherry or grape tomatoes, halved
- 3 tbsp olive oil (plus extra for drizzling)
- 4 cloves garlic, minced
- ½ tsp red pepper flakes (optional, for a touch of heat)
- ¼ cup vegetable or chicken broth (to create a light sauce)
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp chopped fresh herbs (like basil, parsley, or thyme)
- Salt and black pepper to taste
For Serving:
- Extra virgin olive oil
- Freshly grated Parmesan cheese
- Crusty bread or a side salad (optional)
Step-by-Step Instructions
1. Cook the Ravioli
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
- Toss in the asparagus pieces and cook for 3–4 minutes, stirring occasionally, until they begin to soften but still have a slight crunch.
