Serves: 4
Prep: 10 minutes
Cook: 20 minutes
Total: ~30 minutes
Ingredients
20–24 oz (570–680 g) cheese or spinach ravioli
2 cups cherry tomatoes, halved
1 lb (450 g) fresh asparagus, woody ends removed and cut into 1½-inch pieces
3–4 cloves garlic, minced
3 tbsp extra-virgin olive oil
2 tbsp unsalted butter
¼ cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1 tsp Italian seasoning
½ tsp red-pepper flakes, optional
½ tsp salt, plus more for pasta water
¼–½ tsp freshly ground black pepper
½ cup grated Parmesan cheese, optional
½–1 cup reserved pasta water
1 tbsp fresh lemon juice
1 tsp lemon zest, optional
Instructions
Prepare the vegetables.
Wash and halve the cherry tomatoes. Trim the asparagus and cut it into bite-sized pieces.
Cook the ravioli.
Bring a large pot of well-salted water to a boil. Cook the ravioli according to the package directions, usually until they float and are tender. Before draining, reserve 1 cup of pasta water.
Sauté the asparagus.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add asparagus and cook for about 3–4 minutes, stirring occasionally, until bright green and just tender.
Add the tomatoes.
Add the halved tomatoes and cook for 3–4 minutes. You want them softened and juicy but still recognizable.
Add garlic and seasonings.
Reduce heat to medium. Add the remaining olive oil, butter, garlic, Italian seasoning, red-pepper flakes, salt and pepper. Cook for 30–60 seconds, just until fragrant. Don’t let the garlic brown heavily.
Combine with ravioli.
Add the drained ravioli to the skillet. Gently toss everything together. Add ¼ cup pasta water and increase gradually as needed until the sauce lightly coats the ravioli.
Finish the sauce.
Stir in lemon juice and lemon zest. Add parsley and basil. Toss gently so the ravioli don’t break.
Add Parmesan.
If using, sprinkle Parmesan over the pasta and toss. Add another splash of pasta water if the sauce becomes too thick.
Serve immediately.
Finish with fresh herbs, cracked black pepper, a drizzle of olive oil and additional Parmesan.
For the flavor shown in the picture
For a particularly close result to the photograph, use butter + olive oil, plenty of fresh parsley, cherry tomatoes, asparagus, black pepper and a small amount of Parmesan. The tomatoes should become juicy enough to help create the sauce without completely breaking down.
Nut information
As written, this recipe contains no tree nuts or peanuts.
However, ravioli and Parmesan are packaged foods, so check their labels if you have an allergy. Ravioli commonly contains wheat, milk and egg, depending on the brand/filling. Some commercially prepared products can also have cross-contact warnings.
The FDA currently recognizes nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame.
If you want a nut-free recipe: use plain olive oil and/or butter and choose ravioli whose package does not list nuts or a relevant cross-contact warning.
If you want a dairy-free version: use dairy-free ravioli and replace butter/Parmesan with additional olive oil and nutritional yeast.
If you want a gluten-free version: use certified gluten-free ravioli; ordinary ravioli generally contains wheat.
Recipe Q&A
Q: Can I use frozen ravioli?
Yes. Cook it according to the package directions, usually directly from frozen.
Q: Can I use regular tomatoes instead of cherry tomatoes?
Yes. Dice Roma or vine tomatoes into approximately 1-inch pieces. Cherry/grape tomatoes are preferable because they become naturally sweet and juicy.
Q: Can I substitute broccoli for asparagus?
Absolutely. Use about 3 cups small broccoli florets and sauté them until crisp-tender.
Q: Can I add chicken?
Yes. Add sliced, seasoned cooked chicken at the end, or sauté small pieces of chicken before cooking the vegetables.
Q: Can I make it creamy?
Yes. After adding the garlic, stir in ½ cup heavy cream and simmer for 2–3 minutes. Add Parmesan and pasta water to reach your preferred consistency.
Q: Why do I need pasta water?
The starchy water helps the olive oil, butter and tomato juices come together into a glossy sauce and prevents the ravioli from becoming dry.
Q: How do I prevent ravioli from breaking?
Don’t vigorously stir or boil them after they’re cooked. Use a slotted spoon to transfer them into the skillet and toss gently.
Q: Can I make it ahead?
It’s best fresh, but leftovers can be refrigerated in an airtight container for about 3–4 days. Reheat gently with a splash of water or broth.
Q: Can I freeze the finished dish?
You can, although the texture of cooked ravioli and asparagus may soften after freezing. For best results, freeze uncooked ravioli separately and prepare the vegetable sauce fresh.
Q: What herbs work best?
Parsley and basil are excellent. Oregano, thyme or a small amount of rosemary also work well.
Q: Is it vegetarian?
Yes, if you use vegetarian ravioli and Parmesan made without animal rennet. Check the package if strict vegetarian preparation is important.
Q: What can I serve with it?
A simple green salad, garlic bread, roasted vegetables or a light soup pair nicely.
Easy variations
Lemon Parmesan: Add extra lemon zest and Parmesan.
Spicy: Add ½–1 tsp red-pepper flakes.
Creamy: Add ½ cup heavy cream.
Protein-rich: Add grilled chicken or shrimp.
Mediterranean: Add olives and a little feta.
Vegan: Use vegan ravioli, olive oil instead of butter and nutritional yeast instead of Parmesan.
Allergy note: If you’re cooking for someone with a serious food allergy, don’t rely solely on the recipe’s ingredient list—check each packaged ingredient and its allergen/cross-contact information. FDA guidance specifically recommends reading labels and avoiding foods containing the allergen of concern.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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