🍽️ Ravioli with Tomatoes, Asparagus, Garlic & Herbs
Description
This dish brings together tender stuffed pasta (ravioli) with fresh, vibrant vegetables — crisp asparagus and sweet cherry tomatoes — along with fragrant garlic and herbs. It’s light but satisfying, blending the comforting richness of ravioli with the bright flavors of spring produce. A wonderful meal for a weeknight dinner or an easy weekend lunch.
Ingredients
- 1 tablespoon olive oil
- 1 pound (≈ 450 g) asparagus, ends trimmed and cut into ~2-inch pieces
- 2 cups (≈ 300-350 g) cherry tomatoes, halved
- 3 cloves garlic, minced
- (In addition you’ll need) ~1 pound (≈ 450 g) ravioli (cheese-filled or your preferred filling)
- Salt & freshly ground black pepper, to taste
- Fresh herbs (for example 2 tablespoons chopped basil, or a mix of parsley + thyme)
- Optional: A splash of white wine, or some lemon zest, or grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions (often ~3-5 minutes for fresh ravioli) until al dente. Drain, reserving a small cup of pasta water.
- While the pasta cooks (or before), in a large sauté pan heat the olive oil over medium heat. Add the garlic, sauté for about 30 seconds until fragrant (do not let it burn).
- Add the asparagus pieces. Sauté for ~2-3 minutes until they begin to become tender but still bright and slightly crisp.
- Add the halved cherry tomatoes. Cook for another ~2 minutes until the tomatoes start to soften and release some juices. Season with salt & pepper.
- Add the cooked ravioli to the pan (or transfer the asparagus+tomo mixture into the pasta pot). Toss gently to combine, adding a splash of the reserved pasta water if the mixture seems dry or you’d like a light sauce.
- Sprinkle in the fresh herbs, and optionally add lemon zest or a splash of white wine to brighten. Remove from heat.
- Serve immediately. Top with grated Parmesan cheese or a drizzle of good olive oil, if desired.
Notes & Tips
- Choose fresh, good-quality ravioli (e.g., cheese or spinach-cheese filling) for the best texture and flavor.
- Trim asparagus ends and cut into uniform pieces so they cook evenly.
- Be careful not to overcook the asparagus; you want a bit of snap and vivid green color.
- Cherry tomatoes are great because they hold shape and quickly release sweetness; you can substitute with diced regular tomatoes if needed, but adjust cooking slightly.
- If you like a little richness, you can finish with a small knob of butter or a splash of cream — but this will increase calories/fat.
- Reserve some pasta water so you can create a light sauce that clings to the ravioli and veggies.
- Fresh herbs at the end bring brightness — basil, parsley, thyme or oregano all work.
- For variation: add crushed red pepper for heat, or toasted pine nuts for crunch, or swap in zucchini instead of/as well as asparagus.
- To make ahead: You can prep asparagus and tomatoes ahead and gently re-warm when ready; cooking ravioli fresh just before serving gives best texture.
Servings
- This recipe (with ~1 lb ravioli + veggies) will serve 4 people as a main course.
- If you use it as a side dish or with a salad, it could serve up to 6.
⚖️ Nutritional Information (Estimate per serving, for 4 servings)
- Calories: ~450-500 kcal
- Protein: ~15-20 g
- Carbohydrates: ~50-60 g
- Fat: ~15-20 g
- Fiber: ~3-5 g
(These are estimates — actual values depend on the exact ravioli used, whether cheese or meat filled, the amount of oil, etc. For example, generic ravioli with tomato sauce was about 355 kcal for 1 cup.
💚 Health & Nutritional Benefits
- The asparagus contributes vitamins A, C, K, folate, and fiber.
- Cherry tomatoes bring antioxidants (like lycopene) and freshness.
- Garlic has anti-inflammatory and immune-supporting properties.
- Using olive oil gives you healthy monounsaturated fats.
- The ravioli provides satisfying carbohydrates and (depending on filling) protein; this combination makes the dish balanced enough for a complete meal with veggies, pasta, and flavor.
❓ Q & A
Q1: Can I use a different filling ravioli (meat, spinach-cheese, etc)?
A1: Yes — feel free to use whatever ravioli you prefer. Meat-filled will raise calories/fat; cheese or vegetable filling keeps it lighter.
Q2: What if I don’t have asparagus?
A2: You can substitute zucchini, green beans, broccoli florets, or even spinach for a slightly faster cook time.
Q3: Can I make this gluten-free or lower carb?
A3: Yes — use gluten-free ravioli or a vegetable-based pasta alternative. The rest of the recipe stays the same.
Q4: How long will leftovers keep?
A4: Store in an airtight container in the refrigerator for up to 1-2 days. Upon reheating, add a splash of water or olive oil to refresh the sauce and avoid drying out. Note: ravioli texture is best fresh though.
Q5: Can I make this ahead for a dinner party?
A5: You can prep the vegetables ahead (cook asparagus + tomatoes and set aside), but cook the ravioli right before serving and toss together last minute for best texture and freshness.