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Ravioli served with tomatoes, asparagus, and fresh herbs on a plate

Ravioli with Tomatoes, Asparagus, and Herbs

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A delightful dish combining creamy cheese ravioli with tender asparagus and sweet cherry tomatoes, enhanced by garlic, lemon, and fresh herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 570 grams refrigerated cheese ravioli The star of the dish, these provide a creamy filling that pairs perfectly with the veggies.
  • 450 grams asparagus, trimmed and cut into 5-centimeter pieces Provides a lovely crunch and fresh flavor.
  • 300 grams cherry tomatoes, halved Adds sweetness and juiciness to balance the savory elements.
  • 3 cloves garlic, minced Offers a robust flavor that enhances the overall dish.
  • 60 milliliters chicken broth Helps create a light sauce that ties all the ingredients together.
  • 1 tablespoon olive oil Used for sautéing the vegetables, adding a nice richness to the dish.
  • 1 tablespoon lemon juice Brightens the flavor profile and adds acidity.
  • 15 grams fresh basil, chopped Provides a fresh aroma and taste that elevates the dish.
  • 15 grams fresh parsley, chopped Adds a vibrant color and a touch of earthiness.
  • 25 grams grated Parmesan cheese, plus extra for serving Introduces a nutty and salty flavor that complements the dish.
  • to taste Salt Essential for enhancing all the flavors in the recipe.
  • to taste Black pepper Adds a gentle heat and depth to the dish.

Method
 

Cooking the Ravioli and Vegetables
  1. Prepare the cheese ravioli according to the package instructions. Once cooked, drain and set aside.
  2. In a large pan over medium-high heat, heat the olive oil. Add the asparagus and cook for about 4 to 5 minutes until it’s tender yet crisp.
  3. Introduce the halved cherry tomatoes and minced garlic to the pan. Season with salt and black pepper. Continue to sauté for an additional 2 to 3 minutes or until the tomatoes start to soften.
  4. Pour the chicken broth and lemon juice into the pan. Bring the mixture to a gentle simmer and allow it to cook for 2 minutes.
  5. Gently add the cooked ravioli to the pan, tossing to mix with the sautéed veggies and sauce.
  6. Stir in the chopped basil, parsley, and grated Parmesan cheese. Keep cooking for 1 to 2 minutes until everything is heated through.
  7. Serve warm, garnished with additional Parmesan cheese if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 6g

Notes

Cooking tip: Make sure not to overcook the asparagus; it should remain slightly crunchy for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While this dish is best enjoyed fresh, you can freeze the assembled dish (without Parmesan) for up to 1 month. Reheat gently in a pan. You can add cooked chicken or shrimp for extra protein or toss in some red pepper flakes for a spicy kick.

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