If you’re craving a vibrant, flavorful pasta dish that feels both indulgent and fresh, this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe is an absolute winner. It brings together tender four cheese ravioli with bright, crisp asparagus and juicy grape tomatoes, all elevated by aromatic garlic and fresh herbs. The touch of balsamic vinegar adds a subtle tang, perfectly balancing the richness of butter and olive oil, while toasted walnuts give a delightful crunch. This recipe delivers comfort and garden-fresh flavor with every bite, sure to become a favorite in your weeknight rotation or for entertaining friends.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays an essential role to build layers of deliciousness, texture, and color in this dish. From the creamy ravioli to the fresh herbs, every element shines on its own and harmonizes beautifully together.
- Four cheese ravioli (20 oz): The creamy, melty base of the dish, providing rich flavor and comforting texture.
- Olive oil (2 Tbsp): Adds fruitiness and helps sauté the vegetables gently.
- Butter (2 Tbsp): Brings a silky richness that perfectly coats the asparagus and tomatoes.
- Thin asparagus, trimmed and chopped (1 lb): Offers fresh, crunchy bites and a lovely green color that brightens the plate.
- Grape tomatoes, halved (10.5 oz): Bursting with juicy sweetness to balance the earthiness of the asparagus and herbs.
- Fresh garlic, minced (3 cloves / 1 Tbsp): Provides aromatic depth and a subtle kick that lifts the entire dish.
- Balsamic vinegar (1 Tbsp): Delivers a tangy sweetness that ties all the flavors together beautifully.
- Chopped and toasted walnuts (2/3 cup): Adds a satisfying crunch and nutty contrast.
- Fresh basil, minced (1/4 cup): Bright and peppery herbaceous notes for freshness.
- Fresh parsley, minced (1/4 cup): Clean, slightly bitter flavor that complements basil and garlic.
- Salt and pepper to taste: Essential for seasoning and enhancing every bite.
- Shredded parmesan cheese (1/3 cup): A sharp, savory topping to finish off the dish with richness.
How to Make Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
Step 1: Cook the ravioli
Begin by cooking your refrigerated four cheese ravioli in boiling water according to the package instructions—usually about 3 to 5 minutes until they float to the top and are tender but still hold their shape. This will be your comforting, cheesy core, so avoid overcooking.
Step 2: Sauté the asparagus
While the ravioli cooks, heat olive oil and melt butter together in a large skillet over medium-high heat. This combination creates a luscious base with just the right richness. Toss in the thin, trimmed asparagus pieces and sauté for about 4 minutes until they turn bright green and become tender-crisp. This step ensures the asparagus remains vibrant in both color and texture.
Step 3: Add tomatoes and garlic
Next, add the halved grape tomatoes and the minced garlic to the skillet with asparagus. Sauté them together for about one more minute. The garlic releases its fragrant oils, and the tomatoes soften but keep their shape, providing bursts of juicy sweetness throughout the dish.
Step 4: Deglaze with balsamic vinegar
Pour in the tablespoon of balsamic vinegar, stirring everything to coat the veggies evenly. The vinegar adds a subtle tang and a gentle sweetness, enhancing the complex flavors without overpowering the delicate ravioli. Let this cook for about 30 seconds until the vinegar reduces slightly.
Step 5: Combine ravioli and vegetable mixture
Drain the cooked ravioli carefully, then transfer it into a large serving bowl. Immediately add the sautéed asparagus and tomato mixture on top, along with the chopped and toasted walnuts, minced fresh basil, and parsley. Season generously with salt and freshly cracked black pepper to balance all the bright, savory elements.
Step 6: Toss and finish with parmesan
Gently toss everything together until the ravioli is well coated with the vegetables, herbs, and nuts. Finally, sprinkle the shredded parmesan cheese on top. The parmesan adds a salty, nutty finish that melds all the flavors and adds a little extra indulgence just before serving.
How to Serve Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
Garnishes
Fresh garnishes can take this dish to the next level. A few extra basil leaves and a light drizzle of high-quality olive oil just before serving add freshness and shine. A dusting of cracked black pepper or a pinch of chili flakes can also bring a subtle kick, depending on your mood.
Side Dishes
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe stands beautifully on its own, but if you want to create a full meal, consider pairing it with a crisp green salad dressed in lemon vinaigrette or some warm, crusty bread to soak up every marvelous drop of flavor. Roasted vegetables or a simple sauté of mushrooms would also complement this vibrant pasta dish.
Creative Ways to Present
If you’re serving guests or want to jazz up weeknight dinner, try plating by layering the ravioli in a shallow bowl and topping with asparagus and tomatoes artfully arranged on top. Sprinkle toasted walnuts last to keep them crunchy. Another fun idea is to serve it in individual blazing hot skillets for a rustic, cozy touch.
Make Ahead and Storage
Storing Leftovers
Leftover Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors continue to mingle thoughtfully, though the asparagus may soften a bit. Re-tossing with a splash of olive oil before reheating helps restore some vibrancy.
Freezing
While freshly cooked ravioli tastes best, you can freeze leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave to preserve texture and flavor as much as possible.
Reheating
Reheat this dish over medium heat in a skillet with a small splash of olive oil or butter. Stir frequently to warm evenly without drying out the ravioli. You can also gently microwave covered, but stovetop warming keeps the best texture for the asparagus and ravioli integrity.
FAQs
Can I use fresh homemade ravioli for this recipe?
Absolutely! Fresh homemade ravioli would make this dish even more special. Just watch the cooking time closely, as fresh ravioli usually cooks faster than refrigerated store-bought ones.
What can I substitute for walnuts if I have a nut allergy?
You can leave out the walnuts altogether or try toasted pumpkin seeds for a similar crunch and nutty flavor without the allergens.
Is this recipe suitable for vegetarians?
Yes, this recipe is naturally vegetarian as it focuses on cheese ravioli and vegetable ingredients. Just make sure your cheese ravioli does not contain any animal rennet if strict vegetarianism is a concern.
Can I prepare the vegetable mixture ahead of time?
You can lightly cook and mix the asparagus, tomatoes, and garlic a few hours ahead and store it in the fridge. Reheat gently before tossing with freshly cooked ravioli to keep the textures bright.
How do I keep the asparagus crisp but cooked?
Sauté the asparagus just until it turns bright green and tender-crisp, about 4 minutes. Avoid overcooking so it retains a nice bite and doesn’t become mushy when combined with the ravioli.
Final Thoughts
This Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe is a true celebration of fresh, wholesome flavors that come together effortlessly for an unforgettable meal. It’s perfect for when you want something that feels indulgent but still vibrant and light. I hope you enjoy making and sharing this dish as much as I do—once you do, it might just become one of your go-to pasta favorites, too!
Print
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and delicious ravioli dish featuring four cheese ravioli tossed with sautéed asparagus, grape tomatoes, garlic, fresh herbs, and toasted walnuts, finished with a touch of balsamic vinegar and Parmesan cheese. Ready in just 25 minutes, this recipe balances creamy textures with bright, fresh flavors perfect for a quick yet elegant meal.
Ingredients
Pasta
- 1 (20 oz) pkg. refrigerated four cheese ravioli
Sautéed Vegetables and Sauce
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 lb thin asparagus, woody ends trimmed and chopped into 2-inch pieces
- 1 (10.5 oz) pkg. grape tomatoes, halved
- 3 garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp balsamic vinegar
Garnishes
- 2/3 cup Fisher Walnuts, chopped and toasted
- 1/4 cup minced fresh basil
- 1/4 cup minced fresh parsley
- Salt and pepper, to taste
- 1/3 cup shredded Parmesan cheese
Instructions
- Cook ravioli: Bring a large pot of salted water to a boil and cook the refrigerated four cheese ravioli according to the package instructions until tender but still firm to the bite. Drain and set aside.
- Heat oil and butter: While ravioli is cooking, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat until the butter is melted and mixture is hot.
- Sauté asparagus: Add the chopped asparagus pieces to the skillet and sauté for about 4 minutes, stirring occasionally, until they become tender but still crisp.
- Add tomatoes and garlic: Stir in the halved grape tomatoes and minced garlic, cooking for an additional 1 minute, allowing the tomatoes to soften slightly and the garlic to release its aroma.
- Toss in balsamic vinegar: Pour in 1 tablespoon balsamic vinegar and stir well to combine, letting the flavors meld for a brief moment.
- Combine with ravioli: Drain the cooked ravioli thoroughly and transfer to a large serving bowl. Add the sautéed asparagus and tomato mixture to the bowl.
- Add walnuts and herbs: Sprinkle the chopped toasted walnuts, minced fresh basil, and minced fresh parsley over the ravioli and vegetables. Season with salt and freshly ground black pepper to taste. Toss gently to combine all ingredients evenly.
- Serve: Sprinkle the shredded Parmesan cheese over the top and serve the dish warm for the best flavor and texture experience.
Notes
- For a nut-free version, omit the walnuts or substitute with toasted pine nuts or sunflower seeds.
- Use fresh asparagus when in season for the best flavor and texture.
- Grape tomatoes can be replaced with cherry tomatoes or diced roma tomatoes.
- To enhance creaminess, consider adding a splash of heavy cream or a few tablespoons of ricotta cheese when tossing the pasta.
- Can be served as a main course or as a side dish alongside grilled chicken or fish.
