Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

Ravioli with tomatoes, asparagus, garlic, and herbs is a fresh and flavorful pasta dish that comes together in minutes. It’s light yet satisfying, with juicy tomatoes, crisp-tender asparagus, and pillowy ravioli tossed in a fragrant garlic-herb butter sauce. I love making this when I want something that feels elegant but is incredibly easy to pull off.

Why You’ll Love This Recipe

I love this recipe because it’s fast, colorful, and bursting with flavor. It’s the perfect way to enjoy seasonal vegetables with minimal effort. The ravioli makes it feel hearty, while the garlic, herbs, and olive oil keep it light and bright. It’s a one-pan wonder that’s easy enough for weeknights and fancy enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cheese or spinach ravioli (fresh or frozen)

• Cherry or grape tomatoes, halved

• Fresh asparagus, trimmed and chopped into bite-sized pieces

• Garlic, minced

• Olive oil or unsalted butter

• Fresh basil, parsley, or thyme (chopped)

• Salt and black pepper

• Optional: grated parmesan cheese, red pepper flakes, lemon zest

Directions

1. I start by cooking the ravioli according to package instructions. I drain and set them aside, reserving a little pasta water.

2. While the ravioli cooks, I heat olive oil or butter in a large skillet over medium heat.

3. I add the garlic and cook until fragrant—about 30 seconds—then toss in the asparagus and cook for 3–4 minutes until just tender.

4. I stir in the halved tomatoes and season everything with salt and pepper. I let the tomatoes soften slightly but keep their shape.

5. I gently fold in the cooked ravioli and a splash of pasta water to help everything coat nicely.

6. I remove the skillet from heat and stir in the fresh herbs. I finish with a sprinkle of parmesan or a pinch of red pepper flakes if I want a little heat.

Servings and timing

This recipe makes 3–4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add grilled chicken or shrimp for extra protein. I’ve also used sun-dried tomatoes for a deeper flavor, or added a splash of white wine or lemon juice to brighten the sauce. If I want a creamier version, I stir in a spoonful of mascarpone or a drizzle of cream at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or olive oil to keep the sauce from drying out. Microwaving works too, but I prefer the skillet for better texture.

FAQs

Can I use frozen ravioli?

Yes, I cook it according to package directions and use it just like fresh. It works perfectly.

What herbs work best?

I usually use fresh basil and parsley, but thyme, oregano, or chives also add great flavor.

Can I make this dish vegan?

Yes, I use vegan ravioli and swap the butter for olive oil. I skip the parmesan or use a plant-based version.

Can I prep this ahead?

It’s best served fresh, but I can prep the veggies and herbs in advance to make things quicker at dinnertime.

What kind of tomatoes should I use?

I like cherry or grape tomatoes because they’re sweet and hold their shape, but chopped Roma tomatoes work too.

Conclusion

Ravioli with tomatoes, asparagus, garlic, and herbs is one of those simple, beautiful meals I never get tired of. It’s quick, fresh, and full of flavor—perfect for spring and summer nights when I want something light but satisfying. Once I make it, it’s hard not to come back to it again and again.