Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

There’s just something about a bowl of tender ravioli tossed with seasonal veggies that makes me feel like spring has officially arrived. Even when the calendar says summer, I love bringing in those bright, garden-fresh flavors that remind me of longer days and meals on the patio. This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is one of those simple, comforting recipes I reach for when I want something quick but still packed with fresh flavor.

This dish is beautifully balanced—cheese-filled ravioli (store-bought or homemade, if you’re feeling fancy) meet juicy cherry tomatoes, tender asparagus, and fragrant garlic, all brought together in a buttery olive oil sauce with plenty of herbs. It’s light, fresh, and just rich enough to feel like something special. And best of all? It comes together in about 20 minutes, making it perfect for a busy weeknight or a relaxed weekend dinner.

I first made this when I had a half-bag of ravioli and some lingering spring produce in the fridge—you know that kind of “what’s left in here” dinner. Turns out, this was one of the most delicious clean-out-the-fridge meals I’ve ever made. And now it’s in regular rotation. Whether you’re cooking for guests or just for yourself, this recipe hits that perfect note between simple and satisfying.

Let’s jump in and get cooking!

Ingredients You’ll Need

For the pasta:

• 1 pound fresh or refrigerated cheese ravioli

For the vegetable sauté:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 3 garlic cloves, thinly sliced

• 1 pint cherry tomatoes, halved

• 1 bunch asparagus (about 8 ounces), trimmed and cut into 1-inch pieces

• Salt and freshly ground black pepper to taste

• Pinch of red pepper flakes (optional)

For finishing and garnish:

• ¼ cup fresh basil leaves, chiffonade

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

• ½ cup freshly grated Parmesan cheese, plus more for serving

• Zest of one lemon (optional)

STEP 1: Cook the Ravioli Just Right

Start by bringing a large pot of salted water to a gentle boil. You’ll want a steady bubble here—not a wild, rolling boil that might tear your ravioli apart. Once the water’s ready, drop in the ravioli and cook them just until they float to the top and are al dente. This usually takes about 3-5 minutes for fresh or refrigerated varieties.

Pro Tip: Use a slotted spoon to transfer the ravioli directly into your skillet later—you’ll want to keep some of that pasta water! Go ahead and reserve about a cup of it before you drain the rest. That starchy water is key to creating a silky, light sauce later on.

STEP 2: Sauté the Garlic and Asparagus

While the ravioli are cooking, grab your largest skillet and heat the olive oil and butter over medium heat. When the butter starts to foam just a bit, that’s your cue to add the sliced garlic. Sauté it gently—about 30 seconds—just until it’s fragrant. Be careful not to let it brown, or it’ll get bitter.

Next, toss in your asparagus pieces. Cook them for 2 to 3 minutes until they start to soften, but still have a little snap. You want that tender-crisp bite—it adds texture and makes the dish feel extra fresh.

STEP 3: Add the Cherry Tomatoes and Season

Time to bring in the juicy sweetness! Stir in your halved cherry tomatoes and season everything with salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Let the tomatoes cook for about 3 more minutes, just until they begin to break down and release some of their juices. This helps form the base of your sauce and coats the veggies in a natural sweetness.

If you’re using a nonstick pan or a lighter skillet, you might not see a lot of fond (that golden brown goodness on the bottom), but if you’re working with stainless steel, this is the point where a splash of dry white wine (maybe 2-3 tablespoons) can help deglaze the pan. Totally optional, but it adds a nice depth if you’ve got a bottle open.

Now that we’ve got our ravioli cooked and our veggies sautéed to perfection, it’s time to pull everything together into one light, flavorful, and utterly satisfying dish. This is where the magic happens—fresh herbs, a touch of lemon zest, and a generous grating of Parmesan take this from weeknight-easy to dinner-party-worthy.

Whether you’re cooking for family, guests, or just enjoying a quiet meal on your own, the finishing touches here make all the difference. And don’t worry—it’s as easy as tossing everything together and letting the ingredients shine. Let’s get right back into it.

STEP 4: Combine the Ravioli and Vegetables

At this point, your ravioli should be floating and ready, and your asparagus and tomatoes should be tender and glistening in garlicky olive oil. Using a slotted spoon, gently transfer the ravioli from the pot into the skillet with the vegetables. Be sure to add them carefully to avoid tearing.

Give everything a soft toss to coat the ravioli in the tomato and garlic mixture. This is where that reserved pasta water can come in handy—if your pan is looking a little dry, add a splash (start with a tablespoon or two) to loosen things up and create a light, silky sauce that clings to every bite.

You’re not looking for a heavy sauce here—just enough to bring everything together and carry the flavor.

STEP 5: Stir in the Herbs and Lemon Zest

Once everything is tossed together and warmed through, go ahead and take the skillet off the heat. Now’s the time to add your fresh herbs—scatter in the chiffonade of basil and the thyme leaves. If you’re using dried thyme, no worries—just sprinkle it in earlier, with the tomatoes, to give it time to soften and release its flavor.

If you want a pop of brightness (I always do), grate in the zest of one lemon. It’s optional, but it lifts the whole dish and complements the creamy cheese inside the ravioli beautifully. That fresh, citrusy note balances the richness and adds a hint of sunshine to every bite.

STEP 6: Finish with Parmesan and Serve

Now for the best part—cheese. Sprinkle about ½ cup of freshly grated Parmesan into the skillet and gently fold it through the ravioli and veggies. The heat from the pan will start to melt the cheese into the light sauce, giving everything a delicious savory edge.

Divide the ravioli among warm plates or a shallow serving bowl, and don’t be shy with an extra sprinkle of Parmesan right before serving. The cheese melts slightly on contact and brings out all the earthy, herby flavors in the dish.

Serve immediately while everything is warm and vibrant. I like to pair it with a crisp white wine or a sparkling water with lemon if I’m keeping it light. Add a slice of crusty bread and maybe a green salad, and you’ve got yourself a full meal that feels like a little celebration.

Variations and Helpful Tips

Here are a few quick tweaks and pro tips if you want to make this dish your own or stretch it for another occasion:

• Switch up the herbs – Fresh basil is lovely, but parsley, oregano, or even a little mint would be great here. Go with what’s in season or what’s in your fridge.

• Add a touch of cream – For a richer, more luxurious sauce, stir in a splash (1–2 tablespoons) of heavy cream at the end. It blends beautifully with the Parmesan and makes the sauce a little more decadent.

• Try a different pasta – Don’t have ravioli on hand? You can use tortellini or even plain pasta like penne or farfalle. The sauce and veggies work with just about anything.

• Use what you have – No asparagus? Sub in green beans, zucchini, or even spinach. This is a very flexible recipe, and it’s great for cleaning out your produce drawer.

• Make it a meal – Add grilled chicken, shrimp, or white beans for extra protein if you want to bulk things up.

This dish is all about embracing seasonal ingredients and making something delicious with minimal effort. You’ll be surprised how fancy it feels for how little work it takes.