Ravioli Recipe With Tomatoes Asparagus Garlic And Herbs
A quick and vibrant cheese ravioli recipe with sautéed cherry tomatoes, asparagus, garlic, and fresh herbs. Finished with Parmesan cheese and a light olive oil-based sauce, this one-pan pasta dish is perfect for busy weeknights or casual dinner parties. Fast, fresh, and full of flavor.
Ingredients
- 1 package (about 9–12 oz) refrigerated cheese ravioli
- 1 tablespoon olive oil
- 2 cups cherry or grape tomatoes, halved
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
Cook the ravioli according to package directions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
Add tomatoes and asparagus to the skillet. Season with salt, black pepper, and red pepper flakes if using. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender and tomatoes are soft.
Add the cooked ravioli to the skillet and toss gently to combine with the vegetables.
Remove from heat and stir in fresh basil and parsley.
Serve warm, topped with grated Parmesan cheese.
Notes
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Use refrigerated ravioli for faster cooking
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Don’t skip the reserved pasta water—it’s key to the sauce
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Always add herbs at the end to keep their flavor fresh
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Optional: Add a splash of white wine to deepen the sauce
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Best served immediately but can be stored for up to 3 days in the fridge