Ravioli with Tomatoes, Asparagus, Garlic, and Herbs – A Fresh and Easy 25-Minute Meal

Craving a restaurant-quality pasta dish you can make at home in under 30 minutes? This Ravioli with Tomatoes, Asparagus, Garlic, and Fresh Herbs is light, flavorful, and perfect for weeknights or impressing dinner guests. Ready in just 25 minutes, this vibrant recipe brings together seasonal veggies and cheese ravioli in a buttery garlic-herb sauce.

Ingredients

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

Instructions

1. Cook the Ravioli

Bring a large pot of salted water to a boil.
Cook the cheese ravioli according to package directions.
Drain and set aside, reserving ½ cup of pasta water.

2. Sauté the Vegetables

While the ravioli cooks, heat olive oil in a large skillet over medium heat.
Add garlic and sauté until fragrant (about 1 minute).
Stir in asparagus and cook for 3–4 minutes, until just tender.
Add halved tomatoes and red pepper flakes (if using). Cook for another 3–5 minutes until tomatoes soften and release their juices.

3. Combine and Finish

Add the cooked ravioli to the skillet with the vegetables.
Toss gently to coat. Stir in butter and reserved pasta water as needed to create a silky sauce.
Season with salt and black pepper to taste.
Add fresh herbs and toss again to combine.

4. Serve

Serve warm, topped with extra herbs and freshly grated Parmesan if desired.

Why You’ll Love This Recipe

Ready in under 30 minutes
Fresh, seasonal ingredients
Balanced and satisfying
Vegetarian and full of flavor

Tips & Variations

Add cooked shrimp or grilled chicken for a protein boost
Use spinach or sun-dried tomato ravioli for a twist
Replace asparagus with green beans or zucchini in other seasons

For more details, visit the full recipe

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