Go Back
Plate of ravioli topped with tomatoes, asparagus, and herbs

Ravioli with Tomatoes, Asparagus, and Herbs

A delightful and vibrant dish featuring tender cheese ravioli, sautéed asparagus, and cherry tomatoes in a light herb sauce, perfect for any occasion.
Print it Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 570 grams refrigerated cheese ravioli
  • 450 grams asparagus, trimmed and cut into 5-centimeter pieces
  • 300 grams cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 60 milliliters chicken broth
  • 1 tablespoon lemon juice
  • 15 grams fresh basil, chopped
  • 15 grams fresh parsley, chopped
  • 25 grams grated Parmesan cheese, plus extra for serving
  • Salt to taste Salt
  • Black pepper to taste Black pepper

Method
 

Cooking the Ravioli
  1. Cook the cheese ravioli according to the package instructions and set aside.
Sautéing the Vegetables
  1. In a large pan, heat the olive oil over medium-high heat. Add the asparagus, cooking for about 4 to 5 minutes until tender-crisp.
  2. Introduce the halved cherry tomatoes and minced garlic to the pan, seasoning with salt and pepper. Sauté for an additional 2 to 3 minutes until the tomatoes begin to soften.
Combining Ingredients
  1. Pour in the chicken broth and lemon juice, bringing the mixture to a gentle simmer for about 2 minutes.
  2. Add the cooked ravioli to the pan, gently tossing it with the sautéed vegetables and sauce.
  3. Mix in the chopped basil, parsley, and grated Parmesan cheese. Continue cooking for 1 to 2 minutes until heated through.
  4. Serve warm, garnished with extra Parmesan if desired.

Notes

For best results, use fresh and seasonal vegetables. You can adjust herbs and cheeses based on preferences to create variations.