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Fresh ravioli with tomatoes asparagus garlic and herbs is a dish that always brings a little sunshine to my table The combination of tender pasta crisp green asparagus and sweet tomatoes tossed with herbs and Parmesan makes for a fast and satisfying meal you can pull together any night of the week
When I first made this my kitchen was filled with the scent of basil and garlic and everyone kept sneaking spoonfuls from the pan before dinner even started This has become our celebratory pasta whenever asparagus is in season
Ingredients
- Olive oil: brings everything together and helps veggies caramelize Use extra virgin for the best flavor
- Asparagus: vibrant and tender Select firm stalks with closed tips for milder taste
- Cherry tomatoes: juicy and sweet Look for ones that feel plump and have glossy skin
- Garlic: chopped fresh for bold aroma and depth
- Salt and pepper: activate all the other flavors Use flaked sea salt and cracked black pepper if possible
- Chicken broth: adds savory body to the sauce Go for low sodium if you like more control
- Lemon juice: gives a zingy burst of freshness Use freshly squeezed from a bright yellow lemon
- Fresh basil: for sweet herbaceousness Choose leaves that smell strongly
- Fresh parsley: gives color and grassy notes Flat leaf is best but curly works
- Grated Parmesan cheese: delivers creamy nutty flavor Buy a wedge and grate it yourself for top quality
- Cheese ravioli: soft pasta pockets Balance is key so pick ravioli with smooth filling and tender pasta
Instructions
- Boil the Ravioli:
- Bring a big pot of salted water to a rolling boil and cook the ravioli following package directions Stir gently to prevent sticking Drain and drizzle with a little olive oil so the pasta does not clump together
- Cook the Asparagus:
- Heat the olive oil in a wide skillet over medium high for one full minute Add the asparagus and keep it moving so every piece cooks evenly Let it sizzle for four to five minutes until the stalks are bright green and just tender but still snappy
- Sauté Tomatoes and Garlic:
- Add cherry tomatoes and minced garlic straight to the skillet Season generously with salt and pepper Use a wooden spoon to mix everything together Cook for two to three minutes letting the tomatoes blister and release some of their sweet juice
- Simmer with Broth and Lemon:
- Pour chicken broth and lemon juice into the pan scraping up any browned bits from the bottom Bring the sauce to a gentle simmer Let it bubble away for about two minutes so the flavors meld
- Combine and Toss:
- Add your drained ravioli right into the pan Use a big spoon to gently toss until each piece is coated with the herby garlicky sauce
- Add Herbs and Cheese:
- Stir in all the basil parsley and grated Parmesan cheese Turn the heat to low and gently toss again to coat every bite Let everything warm through for another minute or two
- Serve:
- Spoon the ravioli and vegetables onto plates Top with more Parmesan if you love a cheesy finish Serve this dish while it is hot for the brightest flavors
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My favorite part is adding a mountain of basil on top right before serving The aroma just hugs you and reminds me of summer dinners in my grandmother’s backyard making sure no forkful was ever short on herbs
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days To reheat just warm gently in a skillet with a splash of broth or water to keep the pasta soft You can also enjoy this cold straight from the fridge if you are in a rush
Ingredient Substitutions
Feel free to swap in zucchini for asparagus if that’s what looks best at the market Baby spinach or arugula also work for an extra green boost If you want a bit more richness add a swirl of good olive oil just before serving For a gluten free option look for gluten free ravioli in the fridge section
Serving Suggestions
This ravioli shines as a main dish but also makes a great side for grilled chicken or salmon Add a crisp green salad and a hunk of rustic bread for a dinner that feels like it came from a cozy neighborhood trattoria A glass of cold white wine makes for an easy match
Cultural Context
Ravioli with herbs and bright vegetables is a celebration of simple Italian cooking where a few market fresh ingredients come together in one comforting plate This recipe captures that same spirit but in just twenty minutes on a weeknight—no plane ticket to Italy required
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This is one of those effortless meals that feels special every time Enjoy the fresh flavors while the asparagus is in season
Frequently Asked Questions
- → Can I use frozen ravioli for this dish?
Yes, frozen ravioli can be used. Simply cook according to package directions before adding to the pan.
- → What can I substitute for chicken broth?
Vegetable broth works well and keeps the dish suitable for vegetarians.
- → Are there alternative vegetables I could use?
Broccoli, spinach, or zucchini are great substitutes for asparagus and can be added as desired.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.
- → Can I make this dish ahead of time?
Yes, prepare the vegetable mixture in advance; combine with fresh-cooked ravioli when ready to serve.