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Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
This light and elegant ravioli dish brings together fresh vegetables, soft cheese-filled pasta, and bold herbs for a balanced weeknight dinner. With blistered tomatoes, tender asparagus, and garlicky olive oil, it’s as beautiful as it is delicious.
Looking for similar quick pasta ideas? Try our Cream Cheese Chicken Enchiladas or Cold Coconut Cake — both perfect for your table.
Ingredients
For the Main Dish:
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1 package (9–12 oz) cheese ravioli (fresh or frozen)
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1 tablespoon olive oil
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1 cup cherry tomatoes, halved
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1 cup asparagus, trimmed and chopped into 1-inch pieces
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2 cloves garlic, minced
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1 teaspoon Italian seasoning (or use 1 tbsp fresh parsley, basil & oregano mix)
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Salt & black pepper, to taste
Optional Toppings:
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Grated Parmesan cheese
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Red pepper flakes
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Chopped fresh parsley
Directions
1. Cook the Ravioli
Bring a pot of salted water to a boil. Add ravioli and cook according to the package instructions (usually 4–6 minutes for fresh ravioli). Drain and set aside.
2. Sauté the Vegetables
In a large skillet over medium heat, add olive oil. Once hot, toss in the garlic and cook for 30 seconds until fragrant. Add cherry tomatoes and asparagus. Sauté for 5–7 minutes, stirring occasionally, until tomatoes blister and asparagus is tender.
3. Combine Pasta and Veggies
Gently stir in the cooked ravioli. Add salt, black pepper, and Italian seasoning. Toss to coat everything evenly, letting flavors absorb for 1–2 minutes on low heat.
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4. Garnish and Serve
Serve warm, garnished with grated Parmesan, parsley, or a pinch of red pepper flakes if you like a little heat.
Time & Yield
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Serves: 2–3
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Tips & Variations
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No asparagus? Use green beans or zucchini as a seasonal swap.
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Add protein like grilled chicken, shrimp, or even chickpeas.
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A splash of lemon juice or a drizzle of balsamic glaze can enhance brightness.
Storage
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Refrigerate: Store leftovers in an airtight container up to 2 days.
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Reheat: Warm gently in a skillet with a little olive oil or water to rehydrate the pasta.
Tools Used
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Pasta pot with strainer
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Large non-stick skillet
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Knife + chopping board
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Garlic press (optional)
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Trusted Recipe Inspiration
Need more veggie-filled pasta ideas? Don’t miss this great version: Fresh Ravioli with Tomatoes and Asparagus on AllRecipes. A perfect match for seasonal produce and quick meals.
