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