Make this delicious Ravioli with Asparagus & Tomato recipe in under 30 minutes! Featuring fresh asparagus, cherry tomatoes, and tender ravioli in a light garlic sauce, this Italian-inspired dish is perfect for busy weeknights. Garnish with parsley, grated cheese, and a drizzle of EVOO.
This Ravioli with Asparagus & Tomato recipe is a quick and flavorful Italian dish that’s perfect for busy weeknights. Made with fresh asparagus, cherry tomatoes, and tender ravioli, it’s a crowd-pleaser!
Looking for more Italian recipes? Try this Italian shrimp scampi
Italian shrimp scampi and fettuccine Alfredo with brussels sprouts and mixed vegetables
Ravioli with Asparagus & Tomato
Try this easy Ravioli with Asparagus & Tomato recipe! A quick, flavorful Italian dish with fresh ingredients, perfect for weeknight dinners. Buon Appetito!
Ingredients
- 1 lb asparagus, ends trimmed and cut into 2″ spears
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup chicken stock (or vegetable stock for a vegetarian option)
- 2 tbsp extra virgin olive oil (EVOO), plus extra for drizzling
- 1 tbsp fresh lemon juice (a squirt of lemon)
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley, chopped (for garnish)
- 12 oz fresh or frozen ravioli (cheese or your favorite filling)
- Grated cheese (Parmesan or Pecorino Romano), for serving
- Salt and pepper, to taste
Instructions
Prepare the Asparagus:
- Bring a pot of salted water to a boil. Blanch the asparagus spears for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Cook the Sauce:
- In a large skillet, heat 2 tbsp of EVOO over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the halved cherry tomatoes and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down but still hold their shape.
- Pour in the chicken stock and let the sauce simmer for 3-4 minutes to reduce slightly. Season with salt and pepper to taste.
Cook the Ravioli:
- While the sauce is simmering, cook the ravioli in a pot of boiling salted water for half the time indicated on the package (they will finish cooking in the sauce). Drain and set aside.
Combine Everything:
- Add the blanched asparagus to the tomato sauce and stir to coat. Gently fold in the partially cooked ravioli.
- Sauté everything together for 2-3 minutes on low heat, allowing the ravioli to absorb some of the sauce and finish cooking.
Finish and Serve:
- Drizzle with a little more EVOO and a squirt of fresh lemon juice. Sprinkle with chopped parsley and grated cheese.
- Plate the dish and garnish with additional parsley and cheese if desired.
Tips for Success
- Blanching Asparagus: This step ensures the asparagus stays vibrant and tender-crisp.
- Ravioli Choice: Use your favorite ravioli filling—cheese, spinach, or mushroom work well.
- Vegetarian Option: Substitute chicken stock with vegetable stock.
- Extra Flavor: Add a pinch of red pepper flakes for a subtle kick.
Recipe adapted from recipepastry.com