A fresh and comforting pasta dish loaded with juicy tomatoes, tender asparagus, and rich garlic-herb flavors. This recipe brings vibrant spring ingredients together with pillowy ravioli for a quick yet gourmet meal that everyone will love.
Ingredients (Serves 4)
1 (20–24 oz / 560–680 g) package cheese or spinach ravioli
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 cups cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
½ cup vegetable or chicken broth
½ tsp dried basil
½ tsp dried oregano
½ tsp dried thyme
¼ cup grated Parmesan cheese (plus more for serving)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the ravioli according to package directions until tender. Drain and set aside, reserving ¼ cup of the pasta water.
- Sauté vegetables:
Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. - Add cherry tomatoes and asparagus. Cook for 5–7 minutes, stirring occasionally, until tomatoes soften and asparagus becomes tender-crisp.
- Season and build flavor:
Pour in the broth and add dried basil, oregano, thyme, salt, and pepper. Simmer for 2 minutes. - Combine with pasta:
Add cooked ravioli to the skillet along with 2–4 tbsp of the reserved pasta water. Toss gently to coat everything in the sauce. - Finish and serve:
Stir in grated Parmesan cheese and cook for 1 more minute. Remove from heat. - Serve warm and garnish with fresh basil or parsley and additional Parmesan if desired.
Tips
Add cooked chicken, shrimp, or Italian sausage for extra protein.
For a creamier sauce, add 2 tbsp of cream or mascarpone at the end.
Replace asparagus with zucchini, broccoli, or spinach when out of season.
Enjoy