Description
This easy 25-minute cheese ravioli with asparagus, tomatoes, and herbs is a fresh, vegetarian pasta recipe made with tender ravioli, crisp asparagus, juicy cherry tomatoes, and aromatic herbs. It’s a quick, flavorful one-pan meal perfect for busy weeknights or light spring dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 450 grams asparagus, trimmed and cut into pieces
- 300 grams cherry tomatoes, halved
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 20 ounces refrigerated cheese ravioli
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
- Drain the ravioli and reserve a small amount of pasta water.
- Heat olive oil in a large skillet over medium-high heat.
- Add asparagus and cook until tender-crisp.
- Add cherry tomatoes and garlic, season with salt and pepper, and sauté briefly.
- Pour in chicken broth and lemon juice and simmer gently.
- Add cooked ravioli to the skillet and toss to coat.
- Stir in basil, parsley, and Parmesan cheese.
- Cook until heated through and serve immediately.
Notes
Use reserved pasta water to loosen the sauce if needed and add herbs at the end to keep them fresh and vibrant.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg
Keywords: cheese ravioli with asparagus, ravioli with tomatoes and herbs, easy ravioli recipe, vegetarian pasta dinner