Ultimate Garlic Herb Ravioli with Asparagus and Cherry Tomatoes

Ultimate Garlic Herb Ravioli with Asparagus and Cherry Tomatoes is an effortless weeknight dinner that delivers gourmet flavor with minimal effort. Tender cheese ravioli melds with a fragrant garlic-herb butter sauce and crisp-tender asparagus, while sweet cherry tomatoes burst with juicy acidity. Fresh basil and Italian parsley add bright herbal notes, and a finishing sprinkle of Parmesan lends creamy richness. Ready in under 30 minutes, this dish makes meal prep a breeze and leaves minimal cleanup.

Author: Clara

Ingredients

For the pasta

1 lb (450 g) fresh or frozen cheese ravioli

For the vegetables

1 bunch asparagus (about 12 spears), trimmed and cut into 1-inch pieces
1 pint (about 300 g) cherry tomatoes, halved
4 cloves garlic, thinly sliced

For the sauce

3 Tbsp extra-virgin olive oil
¼ tsp red pepper flakes (optional)
½ tsp kosher salt, plus more to taste
¼ tsp freshly ground black pepper

For the herbs & garnish

2 Tbsp fresh basil, chiffonade
1 Tbsp fresh Italian parsley, chopped
1 tsp fresh thyme leaves
¼ cup grated Parmesan cheese (optional)

Instructions

Bring a large pot of salted water to a gentle boil. Add the asparagus pieces and cook 2 minutes until just tender. Use a slotted spoon to transfer asparagus to a bowl of ice water; reserve the blanching water in the pot.

Return the reserved water to a simmer and add the ravioli. Cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and sauté 30 seconds until fragrant, taking care not to let the garlic brown.

Add the cherry tomatoes, sprinkle with salt and pepper, and cook 3–4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Stir in the blanched asparagus and fresh thyme, then add the drained ravioli. Gently toss to coat everything in the tomato-garlic oil, taste and adjust seasoning as needed.

Remove from heat and stir in the basil and parsley. Transfer to a serving platter or individual plates, and sprinkle with Parmesan cheese if desired. Serve immediately.

Notes

Ingredient Quality: Opt for high-quality extra-virgin olive oil and fresh herbs to maximize flavor.
Sauce Consistency: Use reserved pasta water sparingly to achieve a silky sauce without thinning it too much.
Variations: Try adding proteins like shrimp or chicken, or swap asparagus for zucchini ribbons based on seasonal availability.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to preserve texture.
Serving Tips: Pair with a light salad or crusty bread, and finish with lemon zest or microgreens for a pop of color.