Name: Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (20 oz) pkg refrigerated cheese ravioli; 2 Tbsp olive oil; 2 Tbsp butter; 1 lb asparagus, trimmed & cut into 2-in pieces; 10–12 oz grape or cherry tomatoes, halved; 3 cloves garlic, minced; 1 Tbsp balsamic vinegar; 2/3 cup chopped toasted walnuts (optional); 1/4 cup fresh basil, minced; 1/4 cup fresh parsley, minced; Salt & freshly ground black pepper, to taste; 1/3 cup shredded Parmesan cheese

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I cook tender cheese ravioli tossed with crisp asparagus, juicy tomatoes, and aromatic garlic and fresh herbs, all coated in a light, flavorful sauce—ready in about 25 minutes for a satisfying weeknight meal.

Why You’ll Love This Recipe

I love how this dish transforms store-bought ravioli into something that tastes homemade with vibrant veggies and fresh flavors. It’s light yet filling, comes together quickly, and brings bright colors and textures to the table—great for both a regular dinner or a casual entertaining occasion.

ingredients

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

1 (20 oz) package refrigerated cheese ravioli
2 tablespoons olive oil
2 tablespoons butter
1 pound asparagus, trimmed and cut into 2-inch pieces
10–12 oz grape or cherry tomatoes, halved
3 cloves garlic, minced
1 tablespoon balsamic vinegar
⅔ cup chopped toasted walnuts (optional)
¼ cup fresh basil, minced
¼ cup fresh parsley, minced
Salt and freshly ground black pepper, to taste
⅓ cup shredded Parmesan cheese

directions

I bring a pot of salted water to a boil and cook the ravioli according to package directions until al dente. I drain and set it aside.
While the ravioli cooks, I heat olive oil and butter in a large skillet over medium-high heat.
I add the asparagus and sauté for about 4 minutes, until tender-crisp.
I stir in the tomatoes and garlic and cook for another 1–2 minutes until the tomatoes soften.
I drizzle in the balsamic vinegar and toss the vegetables to coat.
I transfer the drained ravioli to a large bowl and add the veggie mixture, walnuts, basil, and parsley. I season with salt and pepper and gently toss everything together.
I finish by sprinkling Parmesan cheese on top and serve warm.

Servings and timing

Servings: 4 to 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Protein boost: I like to add grilled chicken or sautéed shrimp for extra protein.
Nut swaps: I sometimes use pine nuts or slivered almonds if I don’t have walnuts on hand.
Herb tweaks: I’ve made this with thyme or oregano too, or just used all basil or all parsley depending on what I have.
Cheese alternatives: Goat cheese or feta give a nice tangy twist instead of Parmesan.
Sauce tweaks: For a lighter sauce, I add a splash of vegetable or chicken broth and a squeeze of lemon juice.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a little olive oil or water to bring back the texture. Microwaving works too, but the vegetables get a bit softer. I don’t recommend freezing, as the asparagus and herbs don’t hold up well after thawing.

FAQs

Can I use frozen ravioli instead of refrigerated?

Yes—I just cook it according to the package instructions and drain it well before tossing with the veggies and sauce.

What other vegetables can I add?

I sometimes toss in zucchini, spinach, bell peppers, or even roasted butternut squash for a seasonal variation.

Can I make this vegan?

Definitely. I use vegan butter or extra olive oil, skip the Parmesan, and go for a plant-based ravioli option.

Is toasting the nuts necessary?

Toasting the walnuts enhances their flavor and adds crunch, but I skip it if I’m in a hurry.

Can I make this ahead for meal prep?

Yes—I prep the vegetables and herbs ahead of time. When ready to eat, I cook the ravioli fresh and quickly toss everything together.

Conclusion

I love how this ravioli recipe takes just 25 minutes yet feels special enough for guests. It’s fresh, colorful, and adaptable, showcasing asparagus and tomatoes in a simple garlic herb sauce. Whether I’m cooking for myself or a crowd, it’s one of my go-to meals that always satisfies.

Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Main Course
Method: Sauté
Cuisine: Italian
Diet: Vegetarian

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Description

Tender cheese ravioli is tossed with crisp asparagus, juicy tomatoes, garlic, and fresh herbs in a light, flavorful sauce—ready in about 25 minutes for a satisfying weeknight meal.

Instructions

Bring salted water to a boil and cook the ravioli per package directions until al dente (typically 4–7 minutes). Drain and set aside.
Meanwhile, heat olive oil and butter in a large skillet over medium-high heat.
Add asparagus and sauté until tender-crisp, about 4 minutes.
Stir in tomatoes and garlic; cook another 1–2 minutes until tomatoes soften.
Add balsamic vinegar and toss to coat the vegetables.
Transfer drained ravioli to a large bowl, add the veggie mixture, walnuts, basil, parsley; season and toss gently.
Sprinkle Parmesan on top and serve warm.