A fresh and vibrant pasta dish, this recipe features tender cheese ravioli tossed with sautéed asparagus, sweet cherry tomatoes, fragrant garlic, and a medley of herbs.
Why You’ll Love This Recipe
This dish is light yet satisfying, with a beautiful balance of textures and flavors—from the creamy ravioli to the crisp asparagus and crunchy toasted walnuts. It’s simple to make, ready in under 30 minutes, and doesn’t rely on heavy sauces. Whether you’re serving a weeknight dinner or a weekend brunch, this colorful, herb-packed pasta is sure to impress.
Ingredients
- 1 (20 oz) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound thin asparagus, trimmed and cut into 2-inch pieces
- 10.5 ounces grape or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2/3 cup chopped walnuts, toasted
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt and freshly ground black pepper, to taste
- 1/3 cup shredded Parmesan cheese
Directions
- Cook the cheese ravioli according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium-high heat.
- Add the asparagus and sauté for about 4 minutes until tender-crisp.
- Stir in the tomatoes and garlic, and cook for an additional 1 minute.
- Add the balsamic vinegar and stir to coat the vegetables.
- In a large serving bowl, gently toss the cooked ravioli with the sautéed vegetables, toasted walnuts, basil, and parsley. Season with salt and pepper.
- Top with shredded Parmesan cheese and serve warm.
Servings And Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: Approximately 525 kcal per serving
Variations
- Protein Boost: Add grilled chicken, shrimp, or white beans for a heartier version.
- Nuts Swap: Use pine nuts or slivered almonds instead of walnuts.
- Extra Herbs: Include fresh thyme or oregano for a more aromatic flavor.
- Cheese Options: Replace Parmesan with crumbled goat cheese or feta.
- Gluten-Free: Use gluten-free ravioli to accommodate dietary needs.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat with a splash of olive oil or water to loosen the sauce. Microwave reheating is also fine, but may soften the texture of the vegetables.
- Freezing: Not recommended due to the fresh vegetables and herbs, which can become mushy when thawed.
FAQs
Can I Use Frozen Ravioli Instead Of Refrigerated?
Yes, just adjust the cooking time based on package directions and drain well before adding.
What Other Vegetables Can I Add?
Zucchini, spinach, or bell peppers make great additions for more color and flavor.
Can I Make This Vegan?
Use plant-based ravioli and vegan butter and cheese to make the dish completely vegan.
Do I Have To Toast The Walnuts?
Toasting enhances the flavor and crunch, but you can skip this step if short on time.
Is This Dish Good For Meal Prep?
Yes, it keeps well for a few days and reheats nicely for lunch or dinner.
What Kind Of Ravioli Works Best?
Cheese ravioli is traditional, but spinach and ricotta or mushroom varieties also pair well.
Can I Substitute Dried Herbs?
Fresh herbs are best, but if needed, use about one-third the amount of dried herbs.
What’s The Purpose Of Balsamic Vinegar?
It adds a slight tang and depth to balance the richness of the butter and cheese.
Can I Serve This Cold As A Pasta Salad?
Yes, it can be chilled and served as a hearty pasta salad—just omit the butter and reduce the oil.
What’s A Good Side Dish?
A green salad or crusty bread complements this dish beautifully.
Conclusion
Ravioli with tomatoes, asparagus, garlic, and herbs is a simple yet sophisticated meal full of fresh flavors and vibrant textures. It’s quick to prepare, endlessly versatile, and brings out the best of seasonal produce in every bite. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is sure to be a crowd-pleaser.
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Ravioli With Tomatoes, Asparagus, Garlic, And Herbs
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A vibrant and flavorful pasta dish combining tender cheese ravioli with sautéed asparagus, juicy cherry tomatoes, aromatic garlic, and fresh herbs, all brought together in a light, buttery sauce.
Ingredients
- 1 (20 oz) package refrigerated cheese ravioli
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound thin asparagus, trimmed and cut into 2-inch pieces
- 10.5 ounces grape or cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2/3 cup chopped walnuts, toasted
- 1/4 cup fresh basil, minced
- 1/4 cup fresh parsley, minced
- Salt and freshly ground black pepper, to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil and butter over medium-high heat.
- Add the asparagus and sauté until tender, about 4 minutes.
- Add the halved tomatoes and minced garlic to the skillet. Sauté for an additional 1 minute, then add the balsamic vinegar and stir to combine.
- In a large serving bowl, combine the cooked ravioli, sautéed vegetables, toasted walnuts, basil, and parsley. Season with salt and pepper to taste, and toss gently to combine.
- Sprinkle the Parmesan cheese over the top and serve warm.
Notes
- For a vegan version, use plant-based ravioli and omit the Parmesan or replace with vegan cheese.
- To save time, prepare the walnuts and herbs while the ravioli cooks.
- Add a splash of pasta water if the dish seems dry when combining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian