Looking for a quick, elegant dinner that feels like something you’d order at your favorite Italian restaurant—but takes less than 30 minutes to make? This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is just the recipe you need. With pillowy ravioli, vibrant veggies, and a garlic-infused olive oil sauce, it’s proof that weeknight dinners don’t have to be boring or bland.

Made in one skillet (plus a pot to boil the pasta), this dish is light, bright, and full of flavor. Whether you’re cooking for family, entertaining friends, or treating yourself to something special, this recipe feels elevated without any extra effort. And bonus—it’s meatless, making it a great vegetarian option that’s still hearty and satisfying.

Why You’ll Love This Ravioli and Vegetable Skillet

This is the kind of dish that looks impressive but is secretly so easy. Here’s why it belongs in your meal rotation:

Ready in under 30 minutes with fresh, seasonal ingredients
Bursting with flavor from garlic, herbs, and veggies
Feels fancy enough for guests, but simple enough for weeknights
One-pan sauce means fewer dishes
Vegetarian-friendly and endlessly customizable
Perfect for spring or summer when asparagus and tomatoes are at their peak

The combination of tender ravioli with the pop of juicy cherry tomatoes, the snap of fresh asparagus, and the richness of Parmesan cheese makes every bite satisfying and perfectly balanced.

Ingredient Spotlight

Let’s break down why these ingredients work so well together and how to choose the best versions for maximum flavor.

Cheese Ravioli

Refrigerated cheese ravioli cook up in just a few minutes and deliver creamy, cheesy comfort in every bite. You can use spinach and cheese, four-cheese, or even goat cheese-filled versions for a twist.

Asparagus

Tender-crisp and bright green, asparagus brings freshness and crunch. Trim the woody ends and cut the stalks into bite-sized pieces for quick, even cooking.

Cherry Tomatoes

These juicy little gems burst with sweetness as they cook. Look for ripe, firm cherry or grape tomatoes—halved for faster cooking and a glossy finish in the pan.

Garlic

Sautéed in olive oil, garlic infuses the dish with its signature aroma and savory depth. Three cloves add plenty of flavor without overpowering.

Fresh Basil

A finishing sprinkle of chopped basil adds an herby pop and ties everything together. You can also add parsley or oregano if you like.

Parmesan Cheese

A little grated Parmesan brings salty richness and helps coat the ravioli with flavor. Shave or grate it fresh for best results.

Ingredients List

1 package (16–20 oz) refrigerated cheese ravioli
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional)

Step-by-Step Instructions

Cook the ravioli according to the package instructions. Drain and set aside, tossing lightly with a bit of olive oil to prevent sticking.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant (don’t let it brown).
Add the asparagus to the skillet and cook for 4–5 minutes, until tender-crisp but still bright green.
Stir in the cherry tomatoes and cook another 2 minutes, until just softened and starting to burst.
Add the cooked ravioli to the skillet and gently toss to combine everything. Season with salt, pepper, and red pepper flakes if desired.
Remove from heat and stir in chopped basil and Parmesan cheese.
Serve warm with additional Parmesan or herbs on top, if desired.

Pro Tips for Pasta Perfection

Don’t overcook the ravioli—pull them as soon as they float and are tender
For brighter asparagus, blanch it for 1 minute before sautéing to lock in color
Use a wide skillet so everything can spread out and cook evenly
Toss the ravioli gently to keep them from tearing
Taste and adjust the seasoning before serving—especially if your Parmesan is salty

Creative Variations and Swaps

This fresh pasta skillet is endlessly adaptable. Whether you’re making it heartier, lighter, or working with what you have in the fridge, here are a few ways to make it your own:

Add Protein
Toss in grilled chicken, shrimp, or sautéed Italian chicken sausage to bulk it up. Simply cook the protein first and add it back in when tossing the ravioli.
Go Gluten-Free
Use gluten-free cheese ravioli (many brands now carry them in the refrigerated or freezer section). The rest of the ingredients are naturally gluten-free.
Try a Different Pasta
Don’t have ravioli? Substitute tortellini, gnocchi, or even regular pasta like penne or orecchiette. Just adjust cooking time as needed.
Creamy Upgrade
Add a splash of cream or a spoonful of mascarpone cheese at the end for a rich, creamy finish. A touch of lemon zest also brightens it up beautifully.
Roasted Veggie Version
Instead of sautéing, roast the asparagus and tomatoes on a sheet pan with olive oil and garlic at 400°F for 15–20 minutes. Toss with cooked ravioli and basil to finish.

Serving Suggestions

This dish works beautifully as a main course or as part of a larger meal. Here are some simple ways to round it out:

Pair with a crisp green salad with lemon vinaigrette
Serve with warm, crusty bread or garlic toast for scooping
Add a side of roasted vegetables or sautéed spinach for more fiber
Include a glass of chilled white wine (like Pinot Grigio or Sauvignon Blanc) for a dinner-party-worthy experience
Top with toasted pine nuts or slivered almonds for crunch

It’s also elegant enough to serve for guests—but easy enough for Tuesday night dinner.

How to Store and Reheat

This dish keeps surprisingly well, making it great for next-day leftovers or prepping ahead.

Refrigerate
Store leftovers in an airtight container for up to 3 days. Toss with a splash of olive oil or water before reheating to keep things from drying out.

Reheat
Gently reheat in a skillet over medium-low heat, adding a little water or broth to loosen the sauce. You can also microwave individual portions in 30-second bursts, stirring in between.

Freezing Not Recommended
Because ravioli is already cooked and the veggies are delicate, freezing may cause the texture to break down. It’s best enjoyed fresh or within a few days.

Meal Prep Tip
Cook the veggies ahead of time and refrigerate separately. Boil the ravioli fresh and toss everything together just before eating for best flavor and texture.

Frequently Asked Questions

Can I use frozen ravioli?
Yes, just boil them according to the package directions. Be careful not to overcook them—they’re done once they float and are tender.

What herbs can I use instead of basil?
Fresh parsley, oregano, thyme, or even arugula work well. You can also use a pinch of Italian seasoning if you don’t have fresh herbs.

How do I make it spicy?
Add red pepper flakes to taste (½ teaspoon is a good starting point) or stir in a spoonful of Calabrian chili paste or chili oil for deeper heat.

Can I make this dish ahead?
Yes, but it’s best served fresh. To prep ahead, cook the ravioli and veggies separately, then store and combine just before serving.

Is this recipe vegan?
As written, it includes cheese-filled ravioli and Parmesan. To make it vegan, use plant-based ravioli and skip or replace the cheese with nutritional yeast or vegan Parmesan.

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Author: Freya Allen
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A restaurant-quality dish in under 30 minutes, this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs combines tender pasta with juicy cherry tomatoes, crisp asparagus, and fresh basil—all tossed in a light garlic olive oil sauce and topped with Parmesan. Elegant, easy, and perfect for spring or summer dinners.

Ingredients

Scale

1 package (16–20 oz) refrigerated cheese ravioli
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
3 cloves garlic, minced
2 tablespoons olive oil
¼ cup fresh basil, chopped
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional)

Instructions

Cook ravioli according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant.
Add asparagus and cook 4–5 minutes until tender-crisp.
Stir in cherry tomatoes and cook another 2 minutes until softened.
Add cooked ravioli to the skillet and gently toss to combine. Season with salt, pepper, and red pepper flakes if using.
Remove from heat and stir in fresh basil and Parmesan.
Serve immediately with additional cheese or herbs if desired.

Notes

Add grilled chicken, shrimp, or sausage for extra protein.
Use gluten-free ravioli to make the dish gluten-free.
Substitute tortellini, gnocchi, or your favorite pasta if needed.
Roast the veggies instead of sautéing for a deeper flavor.
Add a splash of cream or mascarpone for a creamy twist.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Skillet
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1¼ cup
Calories: 420
Sugar: 4g
Sodium: 380mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 14g
Cholesterol: 50mg

Keywords: ravioli skillet, asparagus pasta, vegetarian dinner, quick weeknight meal

Final Thoughts

This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs is proof that fresh, wholesome meals can be quick and elegant. With tender pasta, bright veggies, and an easy garlic-herb finish, it’s the kind of recipe you’ll turn to all spring and summer long. It’s perfect for date night, meatless Mondays, or when you just want something simple yet satisfying.

Serve it straight from the skillet, top it with extra cheese or basil, and don’t forget the crusty bread for soaking up every last drop of garlicky olive oil.

Tried it? Tag your photo and share how you made it your own—this recipe is made to be personalized.