Ravioli with Tomatoes, Asparagus, Garlic, and Herbs

There’s just something magical about a meal that tastes like spring in every bite—and that’s exactly what this Ravioli with Tomatoes, Asparagus, Garlic, and Herbs delivers. It’s vibrant, flavorful, and honestly? Super simple. This is one of those dinners that comes together in under 30 minutes, yet looks and tastes like something you’d get at your favorite little bistro.

I first made this dish on a busy weeknight when I had ravioli in the fridge, a bunch of asparagus that needed to be used, and a craving for something fresh and herby. One quick toss of garlic, tomatoes, and herbs later—and boom, dinner was served. Since then, it’s become a go-to for those evenings when I want something light but still satisfying. And the best part? It’s totally customizable. If asparagus isn’t in season or just not your thing, you can easily swap it out (more on that later!).

this recipe

Ingredients You’ll Need

For the vegetables and sauce:

• 1 tablespoon olive oil

• 2 cups cherry tomatoes, halved

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 garlic cloves, minced

• Salt and black pepper to taste

• ½ teaspoon red pepper flakes (optional)

• ¼ cup vegetable broth or reserved pasta water

• 2 tablespoons fresh basil, chopped

• 1 tablespoon fresh parsley, chopped

For the ravioli:

• 1 package (9 oz) cheese ravioli (fresh or frozen)

• Water for boiling

• Salt for pasta water

STEP 1: Boil the Ravioli

Start by bringing a large pot of salted water to a rolling boil. Once it’s bubbling, toss in your ravioli. Now here’s the thing—fresh ravioli cooks fast, so keep an eye on them. Usually, once they float to the top, they’re done. For most brands, that’s about 4 to 5 minutes. If you’re using frozen ravioli, follow the package directions, but again, look for that telltale “float.”

Before draining the pasta, scoop out about ¼ cup of the pasta water and set it aside. This is a small but mighty detail that makes the sauce silky and helps it stick to the ravioli later. Once that’s done, drain the ravioli and set them aside while we get to the good stuff—the sauce.

STEP 2: Sauté the Garlic

While your pasta is doing its thing, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Once it’s warm (not smoking), add the minced garlic. Let it sizzle for about a minute—just until it’s fragrant. The goal here is to wake up that garlicky goodness without browning it too much. Burnt garlic can quickly turn bitter, so watch it closely and stir often.

STEP 3: Add Tomatoes and Asparagus

Next, toss in your halved cherry tomatoes. Let them cook down for about 3 minutes. You’ll notice them starting to soften and release their juices—that’s exactly what we want. It gives the sauce a naturally sweet and slightly tangy base.

Once the tomatoes start to break down, add the chopped asparagus. Cook this combo for another 4-5 minutes, stirring occasionally. The asparagus should be bright green and crisp-tender—not mushy. You’re aiming for that perfect bite that snaps just slightly when you eat it.

A Few Notes So Far:

• Don’t skip the pasta water. It’s starchy and helps create a light but flavorful sauce when you mix everything together.

• Freshness is key. This dish really shines with in-season produce, but frozen asparagus or even grape tomatoes can work in a pinch.

• Spice level is up to you. If you like a bit of a kick, the red pepper flakes add a lovely warmth—but totally optional.

Welcome back! If you’re reading this, I’m guessing your kitchen is already starting to smell amazing—thanks to that garlic, tomato, and asparagus combo. We’ve got the ravioli cooked and the veggies perfectly sautéed, so now it’s time to bring everything together and really make this dish shine.

This next part is all about layering flavor and finishing the dish so it tastes just as fresh and vibrant as it looks. Whether you’re serving it straight from the skillet or plating it up for something a bit more elevated, this is the moment it all comes together.

Let’s finish this recipe the right way—with just a few more simple steps.

STEP 4: Season and Add Liquid

By now your tomatoes should have softened and your asparagus should be nice and crisp-tender. It’s time to bring in some seasoning and a little moisture to help tie it all together.

Start by sprinkling in some salt and freshly ground black pepper. If you’re using red pepper flakes, go ahead and add those now too. A little goes a long way, so start with ½ teaspoon if you like a gentle heat, or adjust to your preference.

Next, pour in ¼ cup of either the pasta water you saved earlier or some vegetable broth. This little splash is key—it creates a light sauce that coats everything without overpowering the fresh flavors. Stir it in and let everything simmer together for another minute or two so the flavors meld nicely.

STEP 5: Add the Ravioli

Once your sauce is looking glossy and just slightly thickened, it’s time to bring the ravioli back into the picture. Gently add the drained ravioli to the skillet and give everything a careful toss. The goal here is to coat the pasta in that garlicky, tomato-rich sauce without breaking the ravioli open.

Use a large spoon or spatula to turn the ravioli gently in the pan. Let them sit for about a minute on the heat—just long enough to soak up some of that flavorful broth and for all the ingredients to get cozy with one another.

STEP 6: Finish with Fresh Herbs

This is the final (and honestly, my favorite) step: the herbs. Off the heat, stir in your chopped basil and parsley. The brightness of the basil and the freshness of the parsley really elevate the dish and give it that final layer of garden-fresh flavor.

If you have other soft herbs on hand—like chives or even a little dill—you can throw those in, too. But basil and parsley are classic for a reason, and they balance the rest of the dish beautifully.

Tips for Success and Easy Variations

Now that your ravioli dish is complete, let’s talk about a few ways to tweak it depending on what’s in your kitchen or what you’re in the mood for.

• No asparagus? Try zucchini (sliced thin), spinach, or even peas. All of these pair really well with the tomatoes and garlic.

• Want more protein? You can easily add grilled chicken, sautéed shrimp, or even white beans to make it more filling.

• Love cheese? A generous grating of Parmesan or a crumble of goat cheese on top takes this dish to another level.

• Need a dairy-free version? Just use dairy-free ravioli (they’re easier to find than you might think!) and skip the cheese topping.

This recipe is also great for using up leftover herbs or any veggies you need to clear out of the fridge. It’s flexible, fast, and really forgiving—just the way a weeknight dinner should be.

Serving Suggestions

You can serve this ravioli as a standalone meal (it’s plenty satisfying on its own), or pair it with a simple side salad and some crusty bread for a more complete dinner. If you’re entertaining, a chilled glass of white wine or sparkling water with lemon makes a perfect pairing.

One final tip—this dish is best served right away, while the ravioli are still warm and the herbs are freshly stirred in. If you do end up with leftovers, a quick reheat in the microwave or on the stovetop with a splash of broth will bring it right back to life.