10 min
Cooking Time
15 min
Overall Time
25 min
Created By: Lili Clark
Category: Healthy Food
Skill Level: Moderate
Cuisine Type: Italian
Output: 4 Serves
Dietary Options: Vegetarian
Ingredients
→ Fresh vegetables and aromatics
1 tablespoon olive oil
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
→ Sauce and seasonings
¼ cup chicken broth
1 tablespoon fresh lemon juice
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
¼ cup Parmesan cheese, freshly grated, plus extra for serving
→ Pasta
1 package (20 oz) refrigerated cheese ravioli
Steps
Start by cooking your cheese ravioli according to the package directions until they’re perfectly tender. Drain them well and set aside – they’ll join the party in the skillet soon!
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add your asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they’re beautifully tender-crisp and bright green.
Toss in those gorgeous halved cherry tomatoes and minced garlic, seasoning everything with salt and pepper. Cook for another 2-3 minutes until the tomatoes just begin to soften and release their juices.
Pour in the chicken broth and fresh lemon juice, bringing the mixture to a gentle simmer. Let it cook for about 2 minutes to meld all those fresh flavors together beautifully.
Gently add your cooked ravioli to the skillet and toss everything together carefully – you want to coat the pasta with the vegetables and sauce without breaking those delicate pillows of cheese.
Stir in the fresh basil, parsley, and grated Parmesan cheese. Cook for just another 1-2 minutes until everything is heated through and the cheese has melted slightly into the sauce.
Serve immediately while hot, with plenty of extra Parmesan cheese on the side for those who want to go all out. This fresh, vibrant dish is pure spring on a plate!
Tips
This dish celebrates the best of spring with fresh asparagus and juicy cherry tomatoes paired with rich, cheesy ravioli for the perfect balance.
The key is to keep the asparagus tender-crisp – you want it to have a little bite for the best texture contrast with the soft ravioli.
Fresh herbs make all the difference here, but if you only have dried, use about 1/3 the amount called for in the recipe.
This recipe works beautifully with any filled ravioli – try spinach and ricotta, mushroom, or even lobster ravioli for a special occasion.
For a vegetarian version, simply substitute vegetable broth for the chicken broth – the flavor will be just as delicious.
Required Tools
Large pot for cooking ravioli
Large skillet
Colander for draining
Sharp knife
Cutting board
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
