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
How long does Ravioli With Tomatoes, Asparagus, Garlic, And Herbs last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. Freezing is not recommended for this dish due to the fresh vegetables and herbs, which can become mushy when thawed. Reheat gently in a skillet over medium heat with a splash of olive oil or water to loosen the sauce.
Can I substitute butter in this recipe?
In my experience, you can easily substitute butter with vegan butter for a dairy-free option, maintaining a similar richness. Alternatively, ghee can be used for a nutty, clarified butter flavor. If you prefer a lighter touch, simply use more olive oil, though it will alter the overall depth of flavor slightly.
How long does this need to chill before serving?
This recipe is intended to be served warm immediately after preparation, so no chilling time is required before serving. If you are making it ahead and wish to serve it chilled, refrigerate until firm, at least 2 hours or overnight for best results, then serve at your desired temperature.
What goes well with Ravioli With Tomatoes, Asparagus, Garlic, And Herbs?
I’ve found that this vibrant pasta dish pairs wonderfully with a simple green salad dressed with a light vinaigrette. A side of crusty garlic bread is also excellent for soaking up any remaining flavors. For a heartier meal, consider serving it alongside grilled chicken or a light vegetable soup.
Is Ravioli With Tomatoes, Asparagus, Garlic, And Herbs gluten-free?
This recipe, as written, contains gluten from the refrigerated cheese ravioli. To make this dish gluten-free, simply use a gluten-free ravioli alternative. The recipe notes that gluten-free ravioli can be used to accommodate dietary needs, ensuring everyone can enjoy this flavorful pasta.
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: PT25M
- Yield: 6 servings 1x
- 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: PT10M
- Cook Time: PT15M
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 525
- Sugar: 4g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg