Vibrant Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

This bright spring pasta creation features soft cheese-stuffed ravioli with crunchy asparagus and juicy cherry tomatoes in a simple, tasty sauce. You'll get a fancy restaurant-style dinner in just 25 minutes, making it perfect for busy weeknights when you're craving something nice without much hassle.

I've turned to this dish so many times when friends dropped by unexpectedly. Mixing store-bought ravioli with fresh veggies makes everyone think I've been cooking all day, when really I threw it together in under half an hour.

Ingredients

• Fresh asparagus: Gives you that nice snap and springtime taste, grab ones with bright green stalks and tight tops
• Cherry tomatoes: Bring sweetness and tang, pick fully ripe ones for maximum flavor
• Minced garlic: Adds wonderful smell and depth, go with fresh instead of jarred for better results
• Chicken broth: Makes the base for our light sauce, homemade takes it up a notch but cartons work fine too
• Lemon juice: Wakes up all the other flavors, squeeze your own rather than using bottled stuff
• Fresh herbs: Such as basil and parsley add color and summer vibes, don't try to swap in dried ones
• Parmesan cheese: Brings rich savoriness, shred it yourself from a chunk for better melting and taste
• Refrigerated cheese ravioli: Saves time without cutting corners on taste, pick a quality brand

Step-by-Step Instructions

Prepare the ravioli:

Cook following package info until just firm to the bite. Don't let them get mushy since they'll cook a bit more when added back with the sauce. Drain well but skip rinsing them so the starch helps the sauce stick to your pasta.

Cook the asparagus:

Warm olive oil in a big pan until it's hot but not smoking. Toss in asparagus pieces and cook until they turn vivid green with some brown spots while staying slightly crisp. This step creates the veggie base of your meal.

Add aromatics and tomatoes:

Throw in the cherry tomatoes and minced garlic, letting the tomatoes get just soft enough to release their juices while the garlic gets fragrant without burning. Add salt and pepper now so the veggies can soak up the seasonings.

Create the sauce:

Add chicken broth and lemon juice, letting everything bubble gently. This makes a light coating that'll cling to the pasta without drowning it. The liquid should reduce a little but stay somewhat brothy.

Combine with pasta:

Carefully mix the cooked ravioli into the veggie blend, using gentle moves to avoid breaking the tender pasta. Make sure every piece gets some of the tasty sauce and mixes well with the veggies.

Finish with fresh elements:

Sprinkle in herbs and cheese at the end to keep their fresh taste and stop the cheese from getting stringy. The warmth of the dish will heat everything just right without cooking away the bright herb flavors.

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Asparagus really takes center stage here. I first came up with this dish after stopping by our neighborhood farmers market in early spring when asparagus was just perfect. The spears were so tender and flavorful that I wanted to make something that would show them off properly without hiding their gentle taste.

Seasonal Variations

This dish works great as a blueprint for cooking with what's in season. During summer, swap asparagus for zucchini or yellow squash and toss in some corn for sweetness. In autumn, try cubed butternut squash and use sage instead of basil. Winter versions turn out great with spinach and sun-dried tomatoes in place of fresh ones. The cooking method stays the same, so you can enjoy this year-round with whatever looks freshest at the store.

Make It Ahead

Though it's tastiest right after cooking, you can get parts ready beforehand to make dinner faster. Chop veggies and keep them in the fridge up to one day ahead. You can prep the sauce base earlier in the day and chill it, then warm it up and mix with just-cooked ravioli before eating. Don't store the fully assembled dish for more than a few hours because the pasta will soak up too much liquid and get mushy.

Serving Suggestions

Enjoy this pasta as your main dish alongside a basic arugula salad with lemon dressing. For a heartier meal, throw in some grilled chicken or shrimp at the end. A glass of light white wine like Pinot Grigio or Sauvignon Blanc goes perfectly with it, bringing out the fresh veggie flavors. Add some warm crusty bread to mop up any leftover sauce and your meal is complete.

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Common Recipe Questions

→ Can I use frozen ravioli for this dish?

You bet! Frozen ravioli does the job just fine. Just cook them as the package says before you toss them in the pan.

→ Can I substitute another vegetable for asparagus?

For sure! Try swapping in some green beans, chopped zucchini, or even bite-sized broccoli instead of asparagus.

→ What type of Parmesan cheese is best?

Grab a block and grate it yourself for the yummiest flavor, but the pre-grated stuff from the store works in a hurry.

→ How can I make this dish vegetarian?

Just swap out the chicken broth for some veggie broth and you've got yourself a totally vegetarian-friendly meal.

→ What can I serve with this meal?

A simple green salad or some warm crusty bread goes really well alongside this dish to round out your dinner.